Instant Pot Turkey Chili

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.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email Post Title

Name *

Email *

Go

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.

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

1. Cook the bacon. Set the Instant Pot to Sauté and cook the turkey bacon until crisp. Remove it to a paper towel-lined plate.
2. Sauté the veggies. Add the onion and peppers and cook until softened.
3. Brown the turkey. Add the ground turkey and cook until browned, breaking it apart as it cooks. Drain any excess grease.
4. Add everything else. Stir in the beans, tomatoes, tomato paste, stock, seasonings, Worcestershire, garlic and 3/4 of the cooked bacon.
5. Pressure cook. Cook on the Chili setting or High Pressure for 18-20 minutes.
6. Release and serve. Let the pressure naturally release for 10-15 minutes, then serve with your favorite toppings.

Instant Pot Turkey Chili Troubleshooting

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…

4.31 from 386 votes

Instant Pot Turkey Chili

By Carrian Cheney

Prep15 minutes mins

Cook18 minutes mins

Total33 minutes mins

Servings8 servings

Remove Ads

SaveSaved Pin Print

This Instant Pot turkey chili is hearty, flavorful and packed with lean ground turkey, beans, veggies and smoky spices. It's an easy, protein-packed dinner that's ready in just over 30 minutes!

Want to save this recipe?

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Post Post Title

Go

Ingredients 

1x2x3x

• ▢ 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

US Customary – Metric

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

To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.

Nutrition

Serving: 1cup, Calories: 246kcal, Carbohydrates: 21g, Protein: 23g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 66mg, Sodium: 1059mg, Potassium: 712mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1813IU, Vitamin C: 28mg, Calcium: 81mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!