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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The quintessential cold weather meal.
Made with uncomplicated ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this Instant Pot 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!
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.
As with all the best chili recipes, this one reheats beautifully, it’s freezer-friendly, and it can be served in various ways to keep the leftovers interesting.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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. Cubed butternut squash or chopped carrots are great alternatives if you don’t enjoy sweet potatoes.
- Canned Beans. It’s chef’s choice here! You can use black beans, pinto beans, red kidney beans, chickpeas, or a mixture. For an Instant Pot chili without beans (more like a Texas chili con carne), 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. Another option is to add one or two diced chipotle chili peppers in adobo for extra heat.
- Chili Powder + Cumin + Garlic Powder. With a little heat from the chili powder, these three give the chili that simmered-all-day flavor. For an extra spicy Instant Pot chili, add cayenne pepper or red pepper flakes.
- 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.
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 Chili in an Instant Pot
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. 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.
Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes (don’t use the chili setting!), then do a quick release.
Finish. If you want to thicken the chili a bit, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools. Serve with desired toppings and ENJOY!
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.
- 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 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.
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.
Instant Pot Chili
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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
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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!