Gather round all, and grab yourself a bowl of Instant Pot Chili. This filling, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and it saves and reheats like a champ.
Whether I’m cooking for a crowd or looking for a yummy meal to last us all week long, chili is one of my favorite recipes to make.
This easy Instant Pot chili is ideal good mood comfort food.
Made with simple, nutritious ingredients like ground beef or ground turkey, canned beans, and sweet potatoes, it’s healthy, hearty, and will warm you to your core.
The quickest remedy for a chilly night is a warm, hearty bowl of chili, and this is the chili for the job.
Now that we’re cooking more often at home, I’ve been reconnecting with my Instant Pot. I love how quickly the recipes I make in it come together, and I really love the way it cuts down on dishes.
This Instant Pot turkey chili cooks with just 10 minutes of pressure cook time yet tastes as if 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 Healthy Instant Pot Chili
This Instant Pot turkey chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans.
I used a similar blend of spices but omitted the quinoa in favor of a second type of canned beans. I like the variety of textures between the two, and the bonus fiber and protein too.
The Ingredients
- Ground Turkey. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this 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.
Tip!
I do not recommend making this Instant Pot chili with frozen beef (or any other frozen ground meat), as the meat needs to fully brown and cook through to make sure it is safe and to give it great flavor.
- Veggies. I LOVE packing nutrient-dense vegetables into my chili, and this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
- Canned Beans. It’s chef’s choice here! You can use black beans, dark or light red kidney beans, chickpeas, or try a mixture. The beans give the chili body and will help keep you full for hours. (For Instant Pot chili no beans, check out my Instant Pot Paleo Chili.)
- Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
- Chili Powder + Cumin + Garlic Powder. A little heat from the chili powder and a lot of flavor from all three. These spices help give the chili that simmered all day flavor.
- Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili.
- Toppings. Endless options! More on that below.
The Directions
- Sauté the turkey and onion in the Instant Pot. Once the meat is browned, stir in the spices.
- Stir in the remaining ingredients. (Scrape up any stuck-on bits of food to keep chili from burning in the Instant Pot.)
- Cover, seal, and cook on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!
The Best Instant Pot Chili Toppings
- Avocado. Cool, creamy, and scrumptious with this chili. This is a house favorite!
- Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
- Cilantro. A fresh and flavorful topping.
- Cheese. For added indulgence, sprinkle some shredded cheese on top of your bowl.
- Jalapeno. Turn up the heat with some diced jalapeno. (You can always sneak in a little more chipotle chili powder too for a spicy turkey chili.)
- Bacon. Instant Pot chili with bacon would be delicious! Try adding some cooked and crumbled pieces of Oven Baked Bacon over the top of your bowl. You also could start this recipe by sauteeing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, then sprinkle the bacon on prior to serving.
Storage Tips
- To Store. Store chili in an airtight storage container 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. Place leftover chili in an airtight freezer-safe storage container in the freezer for up to 3 months.
Meal Plan Tip
Chop all vegetables up to 1 day in advance, and store them in the refrigerator.
What to Serve with Chili
Recommended Tools to Make this Recipe
- Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a great tool for making any of my Healthy Instant Pot Recipes.
- Ladle. I use this to transfer the chili to bowls and storage containers.
- Chef’s Knife. Perfect for chopping the vegetables in this recipe.
6-Quart Instant Pot
This useful kitchen appliance saves oodles of time on so many recipes. Plus, there’s only one pot to wash at the end.
Instant Pot Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion chopped
- 1 teaspoon kosher salt
- ½ teaspoon 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 can crushed tomatoes (28 ounces)
- 2 cans beans (15 ounce cans) , rinsed and drained (any mix of black beans, dark or light red kidney beans, or chickpeas—I used 1 can of black and 1 can of light red kidney)
- 1 ½-2 ½ cups low-sodium chicken broth
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
Instructions
- Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes.
- Add the 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 ½ cups 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 broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.
Notes
- TO STORE: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- 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 remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
- 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.
Nutrition
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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.
Can you add rice into this?
Sharona, I think you could! Because the Instant Pot is already so full and you’d need a good amount more liquid, you might want to cook the rice on the side, then stir it in at the end.
This looks sooooo cozy! Love love love. I’m ready for wool sweaters and chili ASAP!
Me too Liz! THANK YOU!
I made this tonight and it was delicious! Only thing I did different was I didn’t drain my beans (I used black and dark red kidney beans). Next time I make it I’m going to only put 1/2 tsp of the chipotle chili pepper. It was too spicy for my kiddos. My husband loved it! Definitely a keeper.
Thank you for taking the time to share this kind review, Mel! I’m so happy you enjoyed the recipe!
I’m extremely picky about my chili, because I tend to get tired of it by the time I finish my first serving. However, what grabbed my attention with this recipe is the chipotle powder. That would add a different taste, which I like. I would warn everyone who is not aware, that it is good to go a bit light on the chipotle, because when reheating the leftovers, the heat will intensify. My husband has a story to tell about how he discovered that… I would probably use half the amount stated, and then add more if needed.
Susan, that is a great strategy (and it does get a bit spicier!). I’m glad this has your eye. If you try the recipe, I’d love to know what you think!
What would you recommend as a vegetarian substitute for the ground turkey?
Kim, you can simply omit it (cut down on the liquid a bit if you do so that it’s not too water) or add an extra can of beans. Chickpeas would add a nice texture. I hope you enjoy the recipe!
Such an awesome comfort meal!
Thanks so much Gerry!
Oh yea, the instant pot is LIFE CHANGER! just like this chili. BRING IT!
ALL DAY EVERY DAY! But seriously. I LOVE my Instant Pot!
I make similar chili in my IP but don’t use garlic or chipotle chilies. Will definitely add them next time I make it again :)
I hope you love this version Julia!
hey girl- this looks amazing!
Thank you so much Shawnna! I really appreciate it!
Can’t wait for cozy nights with dinners like this one!
What could I substitute for ground turkey? I’m vegetarian.
Hi Shae, you could add more beans! I hope you enjoy the recipe.
Could you saute in the IP and then switch over to slow cooker mode instead of pressure cook?
Hi Lucille, yes, I think you could do that! I included my guesses for slow cooker times in the Notes section below the recipe. I hope you enjoy the chili!
Did you rinse and drain the beans?
Hi Sara, yes, I did! I’ll update the ingredients list to reflect that.
Just made this and it was delicious! I was super skeptical when I opened the lid (looked too healthy haha) but with the toppings, it was very good! I topped it with cheese, avocado, cilantro and tortilla chips.
HOORAY, Meghan! I’m so glad you enjoyed it. Thanks for sharing all the toppings you used and for writing this great review!
I love the chili, but I had a problem while making it….my instant pot kept saying BURN on the display. So I dumped the chili in a big bowl, washed and scrubbed where the chili stick to the bottom of the instant pot and poured it back in. After a few min I got the BURN message on the screen again. Finally I just put it on the chili setting vs the pressure cooking session for 15 min. I even added more chicken broth and didn’t drain my beans. Any suggestions??
Hi Laura, I haven’t run into this, so I’m afraid I don’t have any specific advice to offer. Adding additional liquid may help, but as it sounded like you already tried that, I’d suggest looking online for additional troubleshooting resources. I’m sorry I can’t be of more help!
I had the same issue a couple of times after adding only 1/2 cup of chicken broth. So I added the rest of the 15 oz can and then mixed it so that the veggies/meat were evenly distributed and not all sitting at the bottom. Came out a little liquidy, so perhaps 3/4 can next time. But still yummy!!
This chili was wonderful! I followed the recipe exactly and loved it so much. I put cilantro and green onions on top. The spice was perfect. Thank you!
YAY Dylan!!! I am so happy to hear it. Thanks so much for leaving this wonderful review. I really appreciate it, and it is so helpful for others considering the recipe too!
I made this after I promised to bring lunch to a meeting that was starting in 1 1/2 hours! Fortunately, I already had all the ingredients. I just want to say that this is the best chili ever. I did need to modify if slightly because my kids do not like anything spicy, and I was hoping for leftovers. Instead of the chili pepper and the chipotle, I added a heaping tablespoon of Penzey’s Spices Arizona Dreaming. I also did not drain the beans. I used 1 can of black and 1 can of navy. Instead of worrying about adding additional liquid when the chili was done, it made sense to me to get all those flavors melded together from the start. I also added about 1/4 teaspoon additional salt to taste after it was done. Everyone raved about how good the chili was. My son, who generally doesn’t like chili at all, ate a full serving. My husband says that this is the best chili that I ever made. My daughter said that I should enter the chili contest in the fall with it. If I do, I’ll let you know how it goes.
YAY Amy, I’m so happy to hear this chili was a hit! Thank you so much for taking the time to share this review and your tweaks!
This was so tasty! Made in the instant pot as written. I went 2.33 cups of broth and it was great! I used black and kidney beans.
YAY Hillary, thank you so much for taking the time to review this recipe! I’m so glad you enjoyed it.
Made this multiple times now ..our new family favorite it’s so amazingly delish!!
YAY!!! So happy to hear that Landon, thank you!
Looks like a great way to lighten up stew.
Thank you so so much Barbara!
Hi, thanks for sharing! I’m excited to try this recipe tonight. My IP is a newer version that doesn’t have the ‘manual’ button, would you recommend I pressure cook or hit the bean/chili button?
Hi Julia, it sounds like the “Manual” button as become the “Pressure cook” button, so I think that’s the one you can use!
Hi. I can’t wait to make this recipe in my IP (my new BFF). I was wondering if the sweet potato can be substituted with butternut squash? Thanks.
Hi Alexa, I haven’t tried that myself, but I think you could experiment as they have similar cooking times. I hope you enjoy!
Thanks! I will provide feedback once I try it.
Hi Erin! My husband doesn’t like sweet potatoes, do you think substituting with Yukon gold potatos would work okay for the recipe?! ?
Hi Tracy! Does he like carrots or butternut squash? Those would be a closer flavor profile! Otherwise, Yukon golds will have a different taste and break down more in the food processor. I’d cut them a bit larger to offset the fact that they are softer. I hope you both love it!
Hi there! This looks great! If I want to make this without the sweet potatoes, would any of the ingredient quantities or cooking time change?
Thanks!
Hi Becca, I think you would be fine to still cook for 10 minutes to make sure it’s hot and the meat is tender, though your chili will be thinner, since the sweet potatoes add part of the recipe’s bulk. I hope you enjoy it!
What size of instant pot did you use for this?? I have been making your slower cooker meal for a couple years, but I no longer have a slow cooker. I currently have a 6 quart IP but it looks awfully tiny. Especially if adding in quinoa to expand.
Thanks
Hi Kaile, this is the Instant Pot I use—it’s the 6 quart one. I hope you enjoy the chili!
Some corn starch will thicken up the sauce a little bit. Excellent recipe. Thank you!
I’m glad you enjoyed it, Mike! Thanks for reporting back!
This is the first time I’ve made chili with my instant pot and I’m in love, it was super easy and delicious. I love the addition of the sweet potato. I would say it’s a little too hot for people who are sensitive to spicy food so I would just cut the chili powder to 1/2 tablespoon instead of 1 if that’s your case. I will definitely make it again, thank you!
Laura, I’m so glad to hear it was a success! Thanks for taking the time to leave this review too.
This chili is yummy! I had to make some substitutions, I used butternut squash instead of sweet potato, and chicken instead of turkey. I doubled the recipe so I could freeze some. The instant pot cooking created a lot of liquid and it looked a little soupy at first but after I put a little sour cream in it, it thickened right up. After it was done cooking and sat warming In the instant pot for a bit, it thickened a lot on it own. I used 1 1/2 cups of broth ( so 3 cups in my doubled recipe). I was happy it turned out good! The chipotle is a nice addition and meshes well with the more sweet/ bitter flavors in the recipe. Thank you! I have enjoyed a few of your recipes!
Lisa, I’m glad to hear you enjoyed this! Thanks for taking the time to share your notes too!
I made this chili and it was amazing
What do you think about adding in some beets. I have some in my frig that I want to use u
Hi Jill, I’m glad you enjoyed the chili! I personally have not tried beets in this recipe, but you’re welcome to experiment.
We loved this chili! So good. We ate all the leftovers and loved it every time!
Hooray! Thanks for taking the time to leave this review, Stefanie!
Really lovely chilli so quick and.easy. Thanks a bunch Erin
I’m happy to hear you enjoyed it, Yvonne! Thank you for sharing this review!
I just made this last night! A definite keeper! We brought some for lunch, and it was even better today.
Meghan, thanks for sharing this review! I’m happy to hear you enjoyed it!
What would the measurements of ingredients be for an 8-qt Instant Pot? Thank you.
Lisa, you can keep them the same! I hope you enjoy the recipe.
Another delicious recipe! I did get the burn notification once, I opened the lid and scraped the bottom with a metal spatula. That did the trick! Yum!
Thank you for taking the time to share this kind review, Jenna! I’m so happy you enjoyed the recipe!
DELICIOUS!! Decided to make chili tonight pulled up your recipe.. new it had the most stars!! I am on my second bowl.. did only a tiny bit of the chipotle chili powder!!
I’m so happy to hear that this recipe was a hit, Namaste! Thank you for taking the time to share this kind review!
I only have ground beef on hand. No chipotle, but everything else. I don’t mind it having a milder spice flavour due to my toddler eating it too. We both LOVE sweet potato. Would you recommend I use chicken broth or beef broth? Im using kidney beans and black beans and topping it with Greek yogurt and avocado.
Hi Cass! I’ve never tried these swaps, but I think you could use whichever liquid you prefer. I hope you love it!
hey girl- this looks oh so yummy! How are y’all doing? Praying all of this craziness will be over soon. God is in control!
Hi Shawnna! We’re doing fine and hanging in there. I hope that you and your family are doing OK too. Thanks so much for asking!
Made this tonight, and it was delicious! The IP made it so easy! I’ll definitely be making it again!
I’m so pleased that you enjoyed the chili, Kati! Thank you for sharing this kind review!
Can you leave it without quick release?
Hi Mónica! You can certainly do that, but the vegetables will be much softer. I hope you enjoy the recipe!
I love this recipe, it is amazing! The sweet potato is a hit!
My one suggestion would be to use a 1.5-2 pounds of meat or else it becomes dominated by veggies… also frozen corn makes a great addition.
Matt, I am so so pleased to hear you enjoyed this recipe! Thanks for taking time to share this lovely review and the tip for meat lovers too.
I also threw in a diced green chili to add some SPICCCEEEE
YUM! That sounds delicious, Matt!
This was so amazing! I made it last night to have for lunches this week. I didn’t have any cumin (boo) but it still tasted amazing. I used 1 can of black beans and 1 can of chickpeas for the beans. Other than that, I made the recipe as is. I used 2 cups of broth and it was perfect for us. Thank you for this fantastic recipe! Will definitely make again😄
I’m so happy that you enjoyed it, April! Thank you for sharing this kind review!
I made this last night and it was delicious however, I left out the sweet potato and it was so watery. I know, I take full responsibility for not following directions but I can’t stand sweet potato.
Would I completely omit the broth next time to make it thicker? I loved the flavor of this recipe so much that I’m determined to make it work!
I’m so happy that you enjoyed the flavor, Sara! Do you like carrots or butternut squash? Those could be great swaps for the potatoes since they have a similar flavor profile and should cook in about the same amount of time. If you decide to try one, I’d love to hear how it goes!
I love sweet potatoes. My family on the other hand will not even go near them. Lol I’ll try the carrots. Thanks for the recommendations.
This was absolutely delicious! I’ve never had chili with pumpkin and cinnamon before and wanted to try something new. This definitely didn’t disappoint and is my families new favorite recipe for chili. A little spicy/ sweet and the perfect balance!
I’m SO happy that you enjoyed it, Megan! Thank you for sharing this kind review!
I made this tonight for dinner and my whole family thought it was delicious! The recipe was easy to follow and the visual definitely enhanced them. I will be making this again!
I’m so happy that you enjoyed the recipe, Mandy! Thank you for sharing this kind review!
Delicious! I used Jersey sweet potatoes (white, not fibrous, sweet), one can of beans (didn’t have another). Turned out great! Healthy, too. Easy and yummy. Will def make again.
I’m so happy that you enjoyed it, Onka! Thank you for sharing this kind review!
Love this recipe! It was my first time making Chili AND in an Instant Pot! It’s clean, easy and DELICIOUS! It definitely has a kick so be mindful of how much chili powder you use if you’re sensitive to heat. However, I’m sensitive and I still loved it as is (even though I might adjust the amount next time, but my husband thought it was perfect). The sweet potato brings a little sweetness to the dish making it a well-rounded hearty dish! My husband put it over rice/quinoa for some extra carbs! We used 1 1/2 cups of chicken broth, which was a tad watery at first, but we let it sit for an extra 10 and that helped thicken it. Also, it makes a ton of food (for 2 people), which is great for meal prepping or feeding a large party/family. We froze some of it AND still have several nights for dinner this week!
I’m so happy that you enjoyed it, Brianne! Thank you for sharing this wonderful review!
Had all ingredients ready to go, just in case the electricity would go off again. Am in Texas, had no way to know how long we would have power. Managed to do it, and it was wonderful! I do have Erin’s cook book, get her email recipes too, love them. But this was especially perfect, scrumptious. Easy to fix, fast, few ingredients.
Thank you, Erin. 👍
I am so pleased to hear it Irene, thank you! I hope your power stays on <3
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