Gather round all and grab yourself a bowl of cozy Instant Pot Chili. This hearty pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.
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Why You’ll Love This Easy Instant Pot Chili Recipe
- It’s Packed with Nutritious Ingredients. Made with uncomplicated ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this chili is wholesome, hearty, and will warm you to your core. Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should!
- Great for Meal Prep or for a Crowd. When I’m looking for a yummy meal to last us all week long, this easy Instant Pot chili is one of my favorites (along with this Instant Pot French Onion Soup). It reheats beautifully, is freezer-friendly, and can be served in various ways to keep the leftovers interesting.
- The Instant Pot Makes it Easy. Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. Once you know how to cook chili in an Instant Pot, you’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day.
5 Star Review
“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”
— Dylan —
How to Make Instant Pot Chili
The Ingredients
- Ground Turkey. I made this Instant Pot chili with turkey, inspired by my Healthy Turkey Chili. Ground chicken would also work well here, as would lean ground beef. (If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.)
- Veggies. I LOVE packing nutrient-dense vegetables into my chili; this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious.
- Canned Beans. It’s chef’s choice here! You can use black beans, pinto beans, red kidney beans, chickpeas, or a mixture.
- Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
- Chili Powder + Cumin + Garlic Powder. With a little heat from the chili powder, these three give the chili that simmered-all-day flavor. (This Whole30 Chili is also bursting with spices.)
- Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili. Do not substitute for tomato sauce or tomato paste as they will not provide the quite same flavor, texture, or moisture.
The Directions
- Sauté the Turkey. Cook it with the onion in the Instant Pot.
- Add the Rest of the Ingredients. Stir in the spices, then add the remaining ingredients.
- Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings and ENJOY!
Leftover Ideas
Stretch your leftovers into another complete meal by serving them over noodles, rice (brown or white), quinoa, with Jalapeño Cornbread, or stirred into Instant Pot Mac and Cheese.
The Best Instant Pot Chili Toppings
- Avocado. This is one of our favorite chili toppings! Homemade Guacamole is delish too.
- Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
- Cilantro or Green Onions. Fresh and flavorful toppings that add a burst of color to any chili recipe (like this Crockpot White Chicken Chili).
- Cheese. For added indulgence, sprinkle some shredded cheddar cheese or a Mexican cheese blend on top of your bowl.
- Jalapeño. Turn up the heat with some diced jalapeño or Pickled Jalapeños.
- Bacon. Instant Pot chili with bacon would be delicious! Add some cooked and crumbled pieces of Baked Bacon in the Oven over the top of your bowl. You could also start this recipe by sautéing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, and sprinkle the bacon on before serving.
- Chips or Crackers. Offer some contrasting crunch with corn chips, crackers, or tortilla chips.
- Lime Wedges. A squeeze of fresh lime juice is great for adding some acidity to balance the flavors in the chili.
Recipe Tips and Tricks
- Thicken It Up. If you want to know how to thicken Instant Pot chili, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.
- Scrape It Off. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.
- Swap the Veggies. Cubed butternut squash or chopped carrots are great alternatives if you don’t enjoy sweet potatoes. They have a similar flavor profile and will cook in a similar amount of time as the sweet potatoes.
- For the Spice Lovers. For an extra spicy Instant Pot chili, add cayenne pepper or red pepper flakes (start with 1/4 teaspoon cayenne or 1 teaspoon red pepper flakes). Another option is to add one or two diced chipotle chili peppers in adobo.
- Don’t Use the Chili Setting. Some models of pressure cookers have a chili setting. This setting is intended to be set to the best temperature and pressure settings for making chili in an Instant Pot. Honestly, I think it’s a bit gimmicky. For best results, following the cooking time (10 minutes on high pressure) suggested in this recipe.
Instant Pot Chili
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6 servings
This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 medium sweet potatoes peeled and cut into ½-inch dice
- 1 medium red bell pepper diced
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans beans of your choice* rinsed and drained
- 1 ½ – 2 ½ cups low-sodium chicken broth or beef broth
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
Instructions
- Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
- Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
- Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
- Cover, seal, and set to cook on high pressure for 10 minutes.
- Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.
Video
Notes
- *INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
- **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
- TO STORE: Store leftovers in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
- TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
- TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
- TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
Nutrition
Serving: 1(of 6), about 2 cups, without toppingsCalories: 359kcalCarbohydrates: 50gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 42mgPotassium: 1318mgFiber: 15gSugar: 8gVitamin A: 12083IUVitamin C: 39mgCalcium: 122mgIron: 6mg
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In addition to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I also have a plethora of other chili recipes on my site.
Hi Erin! Love this recipe and have made many times, thank you! Noticed something funky in the instructions this time around: Step #2 says to add a Tablespoon of each of the spices—Shouldn’t that be a teaspoon? Thanks!
Hi Emily! Thank you for catching that! We’ll fix it!
I was excited to make this for our family this winter. Our budget is extremely tight and we have so many extra expenses this month. I followed the recipe exactly and to my dismay, it was completely inedible. The amount of spice is BEYOND anything I’ve tried before. My mouth was burning for an hour and the whole pot was wasted since none of us could eat it. I didn’t see anywhere where it mentioned being so spicy it may be intolerable for some. It doesn’t even hint towards being spicy. I’ve never used chipotle chili spice before, but I just learned the hard way that I’ll never use it again. I think there needs to be a warning about how that will drastically change the dish. Two teaspoons is probably WAY too much for even those who do enjoy very spicy dishes.
Hi Rachel, I’m sorry to hear that. Anytime you see a recipe with chili powder or anything containing chipotle it will have spice in it. As stated in the first paragraph this “packs just the right about of spice”. Also there was a paragraph on how to make it “extra spicy”. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I have made many turkey chilli recipes and by far this was the best one. I think it was the addition of the sweet potatoes, which gave a sweetness without having to put in any sugar. I will say that I used one and a half cups of broth not 2 cups, and I didn’t use any of the chipotle only chilli powder. I think that’s the ticket if you don’t like it spicy.
Glad you enjoyed it, Sandi!
I was skeptical about sweet potatoes, but it’s an awesome chili with the sweetness counterbalancing the spice. I used a jar of chipotle garlic salsa (H‑E‑B) in place of half the tomatoes and omitted the chipotle powder. 2 cups was a little too much chicken broth so I boiled it down with a corn starch slurry.
Thank you Cheryl!
One of my new favorite chilis! And so healthy!
Great to hear, thank you Erik!
I was gifted an InstantPot and this is the first recipe I tried. Turned out great! Super easy to put together. The only adjustment I would make is half the chipotle chili powder. Will be making again!
Great to hear, thank you Amy!
Hi Erin, I’m making this tomorrow, but I’d prefer to use fresh tomatoes. Any guidance I. Making that switch?
Hi Dawn, I’ve only tested the recipe as is, so it would be hard for me to say. I know it can change the flavor, texture, or moisture some. If you experiment, let me know how it goes!
I’ve always been a fan of chili, but this Instant Pot version takes the cake! I couldn’t believe how much flavor developed in such a short amount of time. It was so easy to throw everything into the pot, and 30 minutes later, we had the most delicious chili. I added some diced jalapeños for a little extra heat, and topped it with shredded cheese and sour cream!
Yay! So glad to hear, thank you Daphne!
I made it last night, and it was so easy and quick compared to stovetop versions I’ve made in the past. The flavors were bold and rich, just the way we like it. I love that I didn’t have to simmer it for hours to get that deep, savory taste. Btw, I love your website. I have made several of your recipes and my family all love them! Thank you so much!
Thank you so much, Jeanie! That made my day!
I was a little skeptical about making chili in the Instant Pot, but this recipe proved me wrong! It turned out just as good, if not better, than the traditional stovetop method, and in half the time. We had it with some cornbread on the side, and it was the perfect cozy meal. Highly recommend it!
So great to hear, thank you Andie!