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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.
Great recipe but can you clarify what the asterisks at step 3 of the instructions leads to? I can’t seem to find it on Thursday page.
Thanks Catherine! I’m not sure what that asterisk was doing in there. I have removed it. Sorry for the confusion!
Love this chili! The turkey bacon takes it up a notch and I love the tomato paste and chicken broth combination.
Thank you so much Kathy! This recipe is one of my favorites!
So so good! Love this elevated chili recipe… def will be making throughout the winter months
Thank you so much Lauren!
I made this last night exactly as written, except I used regular bacon because I had some on hand, and 2 pounds of turkey because I could only find 1 pound packages in the grocery store. Used the Instant Pot and cooked on the chili setting for 25 minutes with a quick release after 10 minutes. It was DELICIOUS!!! Even my picky 9 year old said it was good. Definitely a keeper! Thanks!!
Hi Kelly! LOVE to hear this!! Thank you so much for the feedback!
This has been my go-to recipe for a few years now. It is hands down the best chili. I make it every Halloween and throughout the fall and winter! Truly one of my all-time favorite dishes.
Yay! Love to hear that Molly! Thank you!
This is the one recipe that I constantly get asked to cook for friends and family. Who doesn’t love good quality comfort food? The fact that it’s healthier than regular chili is just a bonus.
Isn’t it so great?! It is a favorite in our house too. Thank you so much for the feedback!
This is the best chili recipe I have found. I’ve been making it regularly for a couple years now. First time I made it, I followed the recipe pretty closely. I only had a one pound of ground turkey so threw in some zucchini as a filler. Chili was amazing. Now I usually just leave out the turkey bacon, use one pound of 99% ground turkey and throw in whatever veggies I have in the house (zucchini, celery, carrots, butternut squash, corn, or whatever else I have). The seasonings are great and I can throw in whatever I want and it always turns out perfect. Leave out the meat and it makes a great vegetarian chili also. Only 1-2 points on WW also! Thanks for a great recipe!
Thank you so much Nikki! And these are great tips! Thank you so much for taking time to leave a comment!
This is one of my family’s favorite recipes!! My daughter wants to make this but doesn’t have an instapot or slow cooker. How long should she cook it on the stovetop? Will it still be good?
Yes, it works great on the stove top! Check step 5 in the instructions. That has all the info you should need cook it on the stove top.
The chili is delicious! I followed the recipe twice & twice shortly after starting to cook on the chili option, I’ve gotten the burn notice! I had to depressurize & restart! Any suggestions how not to have this happen? Thank You
Hi Karen! There are several sections in this post that address the burn notice. It seems like it really depends on which Instant Pot you have. I’m so sorry for the frustration!
How do you cook turkey bacon in an instant pot without massive sticking and ruining the pot? Please advise as this is the first step and it was basically a struggle.
Hi Michael! This is a great question. I’ve had better luck with some brands over others but now I can’t remember which brand I like best. You can always cook the bacon on the stove top it continues to cause you problems.
Have made this chili several times, it’s a favorite for sure. It has great flavor and the right amount of heat. The only ingredient I didn’t care for is the smoked paprika. It adds a sweetness that we found distracting. The first time I served it my husband asked if it had cinnamon in it! It was the paprika. Other than that, delicious.
Thank you so much for the feedback Jennifer! So glad you enjoyed it!
Such a delicious and easy recipe! I made mine in the instant pot and yum yum yum! Definitely will be making this again.
Yay! Love to hear this Denise! Thank you so much for the feedback!