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There’s nothing better than a warm, hearty bowl of chili—especially one that comes together fast and is actually healthy. This Instant Pot Turkey Chili is one of my favorite weeknight dinners because it’s healthy, protein-packed, and incredibly flavorful without needing to simmer all day.
Lean ground turkey, beans, tomatoes, and bold spices pressure-cook into a rich, cozy chili that tastes like it’s been slow-cooked for hours.
Table of Contents
- Ingredients You’ll Need
- What Toppings to Put on Chili
- How to Make Ground Turkey Chili in an Instant Pot
- How Long Should You Cook Instant Pot Turkey Chili?
- Instant Pot FAQs
- Can I Make This Recipe on the Stove Top or in a Slow Cooker?
- What to Serve with Turkey Chili
- Storage Tips
- More Chili Recipes:
- Watch How This Recipe is Made…
- Instant Pot Turkey Chili Recipe
Our Instant Pot Award Winning Chili Recipe went viral so we couldn’t help but create a healthy turkey chili recipe for all of you looking for instant pot recipes that are healthier!
We almost didn’t post that classic beef chili recipe because we figured that everyone was totally set in their ways with their own favorite chili recipes, but boy were we wrong! It’s going crazy on our site!
Immediately we started hearing that we needed a vegetarian version, but before we get to that, Turkey Instant Pot Chili first! We use turkey bacon to still give that hint of bacon goodness, but in a healthier way, along with lean ground turkey, and lots of tomato flavor.
Alright, friends if it was you wanting a healthy Instant Pot dinner recipe, this turkey chili in an Instant Pot is for you! And if you’re still interested in a vegetarian chili, we have created a recipe for that too!
Ingredients You’ll Need
We really wanted to create a pressure cooker turkey chili recipe that could be made with ingredients you already have on hand. Here is what you will need:
- Ground Turkey: Lean, high-protein base that absorbs the chili spices well.
- Turkey Bacon: Adds smoky, savory flavor to balance the lean turkey.
- Pinto Beans and Black Beans: Make the chili hearty, thick, and protein-packed.
- Fire Roasted Tomatoes: Add rich, smoky depth and boost overall flavor.
- Tomato Paste: Thickens the chili and intensifies the tomato flavor.
- Red Onion: Builds a flavorful, slightly sweet aromatic base.
- Red and Orange Bell Peppers: Add sweetness, color, and extra veggie bulk.
- Jalapeño: Provides mild heat and fresh, bright spice.
- Chicken Broth: Adds flavor and thins the chili to the right consistency.
- Dried Oregano: Gives earthy, herbal depth.
- Ground Cumin: Adds warm, smoky, classic chili flavor.
- Kosher Salt: Enhances all the flavors in the chili.
- Black Pepper: Adds mild heat and sharp, peppery balance.
- Smoked Paprika: Adds smokiness and deeper color.
- Chili Powder: The main chili seasoning—warm, bold, and flavorful.
- Worcestershire Sauce: Adds umami and richness to round out the flavors.
- Garlic: Provides aromatic depth and classic savory flavor.
The measurements for each ingredient can be found in the recipe card down below.
What Toppings to Put on Chili
This chili is heavenly on it’s own, but I secretly think my favorite part is all the yummy toppings I like to add. Here are some of my favorite chili toppings:
- Sour Cream (or plain Greek yogurt for a healthier option)
- Cilantro
- Shredded Cheese
- Avocado
- Corn Chips
- Tortilla Chips
- Black Olives
- Diced Red Onions or Scallions
- Cilantro
How to Make Ground Turkey Chili in an Instant Pot
- Cook the Bacon: Turn your instant pot to “sauté” and cook bacon until crisp. Once cooked, remove the bacon and place on a paper towel-lined plate to absorb any extra grease.
- Sauté the Vegetables: Add the onions and peppers to the electric pressure cooker and cook until tender.
- Brown the Ground Turkey: Add the ground turkey and brown. Drain off any excess grease.
- Add: Pour in all the remaining ingredients into the Instant Pot and change the setting to “chili” and let it cook. All it to natural release.
- Serve: Scoop it into bowls and top it with all your favorite chili toppings.
How Long Should You Cook Instant Pot Turkey Chili?
Most batches of this turkey chili 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.
Tips for Making Quick Turkey Chili in an Instant Pot
- When creating this healthy Instant Pot chili, we ditched the red kidney beans to lighten things up a little more as kidney beans have a heavier flavor. If desired, you can double the pinto beans, if you prefer your turkey chili to have more beans.
- Because turkey bacon is leaner, you’ll want to add in a drizzle of olive oil while it’s cooking or you’ll possibly trigger the burn error.
Instant Pot FAQs
If you’ve got any questions about cooking in an Instant Pot that aren’t answered below, please refer to our Award Winning Instant Pot Chili Recipe.
We get a lot of questions about what Instant Pot to buy, especially for small families like our own and we still stand by the 6 qt 9 Function Instant Pot. If you have more than three children and they are older then yes, go for the bigger model, but we don’t think you need a bigger size otherwise. We especially like this model because it has the chili function as well as the yogurt. And you know how we are obsessed with our Instant Pot Homemade Yogurt!
If you’re cooking your chili or our beef stroganoff for example, and you get the burn error that merely means that your Instant Pot is experiencing an overheat error. Your Instant Pot has a feature built in that recognizes when the bottom is getting too hot, dry and overcooked so it will stop the heating process to avoid any further issues.
Before we go any further into the recipe, let’s chat about the number one question we’ve been getting about cooking in an Instant Pot: why does it say “u0022burnu0022” on my Instant Pot, or “u0022ovhtu0022” error on my Instant Pot?
If you get this error you probably don’t have enough liquid at the bottom of the pot. For example, in chili if you get it when cooking your bacon you probably don’t have enough fat rendering out or the pan got too hot before adding the meat so it immediately burned it.
Can I Make This Recipe on the Stove Top or in a Slow Cooker?
The answer is yes and yes! It’s easy to make this recipe using either method. Just depending on what your schedule is, we have the cooking method to meet your needs! Scroll down to the end of the recipe card for instructions on using the stove or a slow cooker to make this recipe.
What to Serve with Turkey Chili
No chili is complete with a pan of fluffy moist cornbread! If you aren’t a cornbread fan, then a batch of our 1 hour dinner rolls or buttermilk biscuits would work great!
Storage Tips
Store: Leftover turkey chili should be stored in an airtight container in the fridge. It will keep for up to 5 days. I actually prefer this recipe the next day. The flavors deepen with time.
Freeze: This chili freezes extremely well! Let it cool completely, then place in a large ziploc bag or FoodSaver. Squeeze out as much air as you can, then lay flat in your freezer. It will keep for up to 2 months.
Reheat: You can reheat leftover chili from the fridge in the microwave or on the stove top. If your chili is froze, let it thaw in the refrigerator overnight and then reheat in the microwave or on the stove top.
Sometimes it’s hard to find a hearty chili recipe that is healthy and still tastes like a million bucks, and this easy instant pot turkey chili checks both of those boxes! It’s less than 250 calories per serving with 20+ grams of protein! Now that’s a winner recipe!
More Chili Recipes:
- Award Winning Instant Pot Chili
- Best Stove Top Chili
- Cheesy Ground Beef Enchilada Chili
- Brisket Chili
- White Chicken Chili
- All our Chili, Soup, and Stew Recipes here!
Looking for more instant pot recipes?
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
- Turn the instant pot to chili and cook 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.
Thank you for sharing! This is the first recipe I used to try my 3qt Instant Pot! It came out Amazing! And I was able to figure out how to use the different features on the Instant Pot. I made slight changes to accommodate my 3qt and what I like. I used 1lb Turkey, 1.5 cups Chicken Stock, 1/2 Onion, and No tomatoes . I am excited to add this to my Staple Meals ..
Yay! Love to hear this . Thank you for the feedback Kas!
I’ve only used my Instant Pot once, over a year ago to make apple sauce. The pressure cooking honestly scares me. But, I decided to try making this chili today, and it’s fantastic. I didn’t set the time properly, so cooked on high pressure for almost 30 minutes, and wasn’t sure when it was safe to open, but eventually figured it out. I halved all the ingredients to fit into my 3-qt pot. I used a little avocado oil to sauté the bacon and veggies because of my fear of the overheating issue, which helped keep things from sticking to the bottom. So, thank you! This was not only a great recipe, but a great way to learn how to use my instant pot.
Yay! Thank you so much for the feedback Sue! It made me nervous at first too, so I appreciate your honesty! It will encourage other readers who are hesitant!
I’ve made this recipe twice now and it’s the best chili I’ve ever made! This time, I ran out of chicken stock, so I subbed in beef stock and it was still fantastic! I did double the amount of fire-roasted tomatoes and I’d do that again. Thanks so much for this winner!
Thank you so much Kathy! I’m so glad you enjoy this recipe!
Our go-to chili recipe now! This will be one we pass down for generations, I think. 🙂 Thank you for sharing!
Yay! Nothing makes us happier than hearing this! Thank you so much Chandler!
If I don’t have a chili button on my I stand pot should I use manual pressure?
Yes, just go with manual pressure. Great question! Thanks Meghan!
This recipe is SO good, it’s really hard not to go back for seconds! Sometimes I add a little carrot and celery too. This is my go to chili recipe. I should add that I never make it with the bacon and it is still SO delicious! Thank you so much for sharing! 🙂
Thanks again!
This recipe is SO good, it’s really hard not to go back for seconds! Sometimes I add a little carrot and celery too. This is my go to chili recipe. Thank you so much for sharing! 🙂
Yay! Love to hear this Aly!
This recipe is a real hit with the family. I made it on the stove rather than in the instant pot. It has excellent flavor, and I will definitely make it again.
Thank you so much for the feedback! So glad you enjoyed it!
This recipe came together so easily and the flavor was out of this world! It made the perfect amount for 3 people to have multiple servings with a small amount left over. My only difficulty was the amount of turkey was a little awkward since most packs are sold in 1 lb. I just added more bacon to compensate and it turned out great!
Thank you so much for the feedback Maia! So glad you enjoyed it!
This was delicious! I was trying to use up some garden jalapenos so I used a lot more than one. I also used regular bacon. Other than that I followed the recipe as written. This tastes fantastic!
Thank you so much Dani! And thank you for taking time to leave a comment and review!
Hi! What size can of roasted tomatoes? 15 or the bigger 33 oz can? Thank u!
Hello! Just a 15oz can.