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This Instant Pot turkey chili is hearty, loaded with lean ground turkey, beans and smoky chili flavor, and ready in just over 30 minutes. It’s everything you want in a big bowl of chili without simmering on the stove all day.
Table of Contents
- QUICK LOOK
- Ingredients You’ll Need
- How to Make Instant Pot Turkey Chili
- Tips for the Best Instant Pot Turkey Chili
- Instant Pot Turkey Chili Troubleshooting
- What Toppings Go on Turkey Chili?
- Can I Make Turkey Chili Without an Instant Pot?
- What to Serve with Turkey Chili
- How to Store, Freeze and Reheat Turkey Chili
- More Chili Recipes
- Watch How This Recipe is Made…
- Instant Pot Turkey Chili Recipe
After our Instant Pot Award Winning Chili Recipe went absolutely crazy, we knew we needed a healthier turkey version and this one has become a reader favorite too! Turkey bacon adds that smoky flavor we love while ground turkey keeps it lighter and packed with protein.
QUICK LOOK
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 8
- Serving Size: About 1 cup
- Difficulty: Easy
- Protein: 23g per serving
- Perfect For: Busy weeknights, meal prep, game day and freezing for later
Why You’ll Love This Turkey Chili
- Fast: You get slow-simmered chili flavor in about 30 minutes.
- Hearty but Lighter: Ground turkey and turkey bacon keep it lighter without sacrificing flavor.
- Protein-Packed: Each serving has 23 grams of protein.
- Great for Meal Prep: The flavor gets even better the next day and it freezes beautifully.
- Three Cooking Methods: Make it in the Instant Pot, slow cooker or on the stove.
Ingredients You’ll Need
This turkey chili uses simple ingredients but layers in plenty of smoky, savory flavor. Here’s what you’ll need:
- Ground Turkey: A lean, protein-packed base that soaks up all those chili spices.
- Turkey Bacon: Adds smoky bacon flavor without making the chili heavy.
- Pinto + Black Beans: Make the chili hearty and add extra protein and fiber.
- Fire Roasted Tomatoes: Bring smoky tomato flavor and depth.
- Tomato Paste: Concentrates the tomato flavor and helps thicken the chili.
- Red Onion: Adds sweetness and savory flavor.
- Bell Peppers: We use red and orange for sweetness and color.
- Jalapeño: Optional, but great for a little extra heat.
- Chicken Stock: Provides the liquid needed for pressure cooking while adding flavor.
- Seasonings: Oregano, cumin, smoked paprika, chili powder, salt and black pepper build that classic chili flavor.
- Worcestershire Sauce: Our little boost of savory, umami flavor.
- Garlic: Because chili always needs garlic!
PRO TIP: Turkey bacon doesn’t release as much fat as regular bacon. Add a drizzle of olive oil if needed while cooking it to help prevent sticking or a burn warning.
How to Make Instant Pot Turkey Chili
- Cook the bacon. Set the Instant Pot to Sauté and cook the turkey bacon until crisp. Remove it to a paper towel-lined plate.
- Sauté the veggies. Add the onion and peppers and cook until softened.
- Brown the turkey. Add the ground turkey and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Add everything else. Stir in the beans, tomatoes, tomato paste, stock, seasonings, Worcestershire, garlic and 3/4 of the cooked bacon.
- Pressure cook. Cook on the Chili setting or High Pressure for 18-20 minutes.
- Release and serve. Let the pressure naturally release for 10-15 minutes, then serve with your favorite toppings.
Tips for the Best Instant Pot Turkey Chili
- Don’t skip sautéing. Browning the turkey and cooking the vegetables first builds much more flavor.
- Deglaze before pressure cooking. Scrape up anything stuck to the bottom of the pot to help prevent a burn warning.
- No Chili button? No problem! Use High Pressure for the same amount of time.
Instant Pot Turkey Chili Troubleshooting
Make sure nothing is stuck to the bottom of the pot before pressure cooking. If you get a burn warning, release the pressure, scrape the bottom clean and add a splash of chicken stock if needed.
Let it sit for a few minutes after opening the Instant Pot. It will thicken as it cools. You can also turn on Sauté and simmer it uncovered for a few minutes.
Stir in a splash of chicken stock until it reaches the consistency you like.
Absolutely! Leave the seeds in the jalapeño, add another jalapeño or increase the chili powder to taste.
What Toppings Go on Turkey Chili?
The toppings might be half the reason I make chili! Set everything out and let everyone build their own bowl:
- Sour cream or plain Greek yogurt
- Shredded cheese
- Avocado
- Diced red onion or green onions
- Cilantro
- Jalapeños
- Corn chips or tortilla chips
- Lime wedges
Can I Make Turkey Chili Without an Instant Pot?
Yes! This recipe can also be made on the stovetop or in the slow cooker.
Stovetop: Follow the recipe as written in a large pot or Dutch oven, then reduce the heat and simmer on low for about 3 hours.
Slow Cooker: Cook the bacon, vegetables and ground turkey first, then transfer everything to the slow cooker. Cook on LOW for 5-6 hours or HIGH for about 3 hours.
What to Serve with Turkey Chili
You can’t go wrong with a big pan of our sweet cornbread! We also love turkey chili with buttermilk biscuits, 1 hour dinner rolls, a simple green salad or tortilla chips for dipping.
How to Store, Freeze and Reheat Turkey Chili
Store: Keep leftover chili in an airtight container in the refrigerator for up to 5 days. Honestly, I think it’s even better the next day!
Freeze: Cool completely, transfer to a freezer-safe bag or FoodSaver, remove as much air as possible and freeze flat for up to 2 months.
Reheat: Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot.
This Instant Pot turkey chili is proof that a lighter dinner doesn’t have to feel like you’re missing out on anything! It’s hearty, full of flavor and one of those easy dinners everyone can load up with their favorite toppings. Grab the cornbread, pile on the cheese and avocado, and dinner is done!
More Chili Recipes
Can’t decide what kind of chili you’re craving? Start with our roundup of the best chili recipes, or try one of these reader favorites:
- Award Winning Instant Pot Chili
- Best Stove Top Chili
- Cheesy Ground Beef Enchilada Chili
- Brisket Chili
- White Chicken Chili
You can also browse all of our chili, soup and stew recipes or find more Instant Pot recipes for easy dinners.
And if you need to know how to make any of the basics in the Instant Pot, check out our Instant Pot Cheat Sheet!
Watch How This Recipe is Made…
Instant Pot Turkey Chili
Ingredients
- 1 ½ Pounds Ground Turkey
- 8 Strips Turkey Bacon, chopped
- 1 Can Pinto Beans, 15 ounces, drained
- 1 Can Black Beans, 15 ounces, drained
- 1 Can Fire Roasted Tomatoes, 15 ounces, diced, drained
- 1 Can Tomato Paste, 6 ounce
- 1 Red Onion, small, chopped
- ½ Red Bell Pepper, seeded and chopped
- ½ Orange Bell Pepper, seeded and chopped
- 1 Jalapeño, seeded and minced *optional
- 2 Cups Chicken Stock
- 1 Tablespoon Oregano, dried
- 1 teaspoon Cumin, ground
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper, ground
- 1 teaspoon Smoked Paprika
- 2 Tablespoons Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Garlic, minced
For Garnish
- Sour Cream
- Cilantro
- Cheese, shredded
Instructions
- Turn your Instant Pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.8 Strips Turkey Bacon
- Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.1 ½ Pounds Ground Turkey, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Tomatoes, 1 Can Tomato Paste, 1 Red Onion, ½ Red Bell Pepper, ½ Orange Bell Pepper, 1 Jalapeño, 2 Cups Chicken Stock, 1 Tablespoon Oregano, 1 teaspoon Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Smoked Paprika, 2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
- Cook on the Chili setting or High Pressure for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
- Serve with limes, sour cream, cheese, and a little bacon!Sour Cream, Cilantro, Cheese
- Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
- For the stove: Cook everything in the pot just like you do for the Instant Pot and then allow to simmer on low heat for 3 hours.
- For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did anyone else find it a bit too salty? Next time I will use one tsp of salt as opposed to two.
Hey Will! Salt is a funny thing because everyone tastes it a little differently. You can definitely reduce the salt to your preference!
Has anyone ever used the “slow cook” setting on the instant pot for this recipe? Im not sure I have the time to wait on pressure cooking today and would like to slow cook instead.
It should work just fine! Follow step 6 in the instruction for cooking in a slow cooker. It should work the same for the “slow cook” setting on the Instant Pot.
I was thinking about substituting the beans with another 1.5 lb of meat + other veggies like carrots and spinach. Think I’d need to increase the amount of tomato sauce for that?
I think you should be ok. If it seems to be too thick before cooking it, you could add a can of tomato sauce.
Wonderfully delicious! Love all the colors and flavors, definitely adding to my must haves.
Thank you so much for the feedback Devan!
I christened my new Instapot with this recipe. It was outstanding! I used low fat cheese and sour cream to cut calories where I can. The chili is SO tasty that the lower fat of the cheese and sour cream aren’t even noticed. I will make this again and again. Delish!
Yay! Love to hear this Kimberly! This is one of our IP favorites too!
I’ve made this recipe half a dozen times now. I make a big batch for my husband and I. I add 2lbs of turkey, 4 cups chicken stock & 2 cans of fire-roasted tomatoes. One whole orange pepper, one whole marbled pepper, one jalapeno. Then I also add 2 healthy tsp scoops of cayenne (we like things spicy). It’s filling, flavorful & perfect for winter. Plus I discovered it when I was signed up for Noom. It’s the perfect meal when watching what I eat.
That is so awesome to hear! We love finding healthier ways to eat our favorite meals! Thank you so much for the feedback Caroline!
I’m doing Noom as well. What is the serving size you used? Thanks
This was so delicious! We are big foodies, and everyone loved it (mom, dad, 2 teenage boys). I made a few small edits like swapping 1/2 tsp cayenne for the jalapeño. Biggest thing I changed is that I used 1-1/2 cup pre-soaked (not cooked) beans for one of the cans of beans (They were small white beans). It needs more time obviously for the beans to fully cook. So I did 45 minutes and that was good. 25 wasn’t enough and I had to restart. It probably would have been good with a total of 35 but I was playing it safe! If they’d been bigger beans like kidneys, the 45 minutes would have probably been good. Thank you for the great recipe!
Thank you so much for the feedback and the great tips on using dry beans! I appreciate you taking time to give us the feedback! So glad it was a hit for your foodie family!
What is the serving size? Is says 1g
About 1 cup maybe a little more.
Could it be 2 teaspoons of Chili powder, for some reason when I use the 2 Tablespoons, it is way too HOT.
2 Tablespoons is correct, but feel free to do less if you want less heat.
I once mistook cayenne pepper for chili powder and my chili was too hot for my taste. Cayenne is so much hotter than chili powder. Never made that mistake again. The recipe is so so good and not too spicy.
Yowza! I bet that was spicy! Thanks for the feedback Frank!
Just made this and it is delicious! Leaves me wanting another bowl!
Thank you so much for the feedback!!
Made this tonight. FANTASTIC! I had 2 bowls! 🥣💗🥣 It’s a keeper!
Love to hear this Kim! Thank you!