Instant Pot - Turkey Chili

These cold temps lately are making me crave warm, hearty meals. I’ve made the bolognese sauce and beef stew recipes a dozen times already and wanted to try something new. Low and behold, I found a delicious Turkey Chili recipe!

Since buying my Instant Pot last year, I have only tried 2 settings - pressure cook and saute! This Turkey Chili recipe finally gave me a reason to move onto a new setting - the Chili setting! I know, a lot of excitement for a Monday night!

This recipe is family friendly, but if your family likes heat, feel free to add in some chili powder and jalapeño to bring the spice level up a notch.

I served the Turkey Chili with some homemade corn bread which was a nice sweet compliment to the savoriness of the chili and my kids love corn bread so it was a win win!

turkey chilli.jpg


1 1/2 Pounds Ground Turkey

4 Strips of Bacon, chopped

1 Can (15 ounces) Kidney beans, drained

1 Can (15 ounces) Black beans, drained

1 Can (15 ounces) diced tomatoes, drained

1 Can (6 ounces) Tomato paste

1 Small Red onion, chopped

1/2 Green bell pepper, seeded and chopped

1/2 Orange Bell Pepper, seeded and chopped

2 Cups Chicken stock

1 Tablespoon Dried oregano

1 Teaspoon Ground garlic

1 Teaspoon Ground cumin

2 Teaspoons Kosher salt

1 Teaspoon ground black pepper

1 Teaspoon Smoked Paprika

1 Tablespoon Worcestershire sauce


Heat a pan over medium heat and add 1 Tbsp oil. When hot, add the onions and peppers and sauté for 2 minutes, stirring constantly. Add the ground turkey and cook until browned. Drain and then put into the Instant Pot.

Wipe out the pan and cook the bacon until crisp. Chop up the bacon and then add it to the Instant Pot with all of the remaining ingredients.

Turn on the Instant Pot and select the Chili function. Set the timer for 18 minutes. Allow to naturally release for 15 minutes and then quick release the rest.

Use a slotted spoon to serve so the chili isn’t too soupy. Top with shredded cheese, sour cream and a lime.


Pamela LiptonComment