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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.
This is the BEST Chili recipe! Made it today with Turkey and it’s just as robust as the beef. I add a little Cocoa powder for some depth. So perfect for a cold, rainy day!
Yay! Thank you so much Dan!
Delicious and always a crowd pleaser! Won a chili cook off last year with it too despite being a Turkey chili! I add an extra jalapeño and Serrano chili for an extra kick of spiciness.
Yay! Love to hear this! Thanks Amy!
Sorry for taking so long to write something to you…been using this for a while now!
Thanks so much. It’s really tasty!
Thank you so much!
is the chili setting low or high pressure? I have an older instant pot model
Hello! It is high pressure.
Might be my favorite chili recipe ever! Balanced and flavorful. Love the turkey instead of beef to keep it a bit lighter and leaner. Feels decadent while still being healthy. Can add extra spice in your own bowl if desired. Very delicious and will probably be a new staple in my house.
You are the best Stacey! Thank you for the feedback!
I don’t understand – I followed this recipe and it went way over the max line on my 6qt Instant Pot, so I had to take out half and cook it in two batches.
Hi Janice! Did you drain all the beans and the fire roasted tomatoes? We have a 6 qt too and it comes close but isn’t over the max fill line.
This is by far my favorite chili recipe on the planet. I’ve tried all sorts of recipes and chanced upon this one one time and keep coming back to it time and time again. It’s just fantastic. The only difference is that I add 1 tbsp chipotle chili powder and 1.5oz of smokey peated scotch whisky which imparts a fantastic flavor to the chili IMO.
Everyone I’ve ever fixed this for just raves about it. Great recipe!
Yay! Thank you so much! This makes my day!
This is seriously the best chili I ever ate. This is definitely a winning recipe!
Thank you so much Jennifer!
New to using an instapot. Curious as to why you mention allowing the chili to cook longer if after designated cooking time the beans aren’t “done” to your liking ….when you are using canned beans , that ,well, are already cooked.🤔
Hey Deb! It’s usually a flavor thing more than the beans being done. Although, the beans do get more tender with a little longer cook time.
What award did this win?
Hi Shannon! It was our church chili cook off! And you can read through the comments and see all the other people who have won chili cook offs with this recipe! 🙂