Gather round all, and grab yourself a bowl of Instant Pot Chili. It’s time for all-day PJ, fuzzy slipper vibes in the kitchen! 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 dream.

A white soup crock filled with delicious and healthy Instant Pot chili and toppings

Whether I’m entertaining or looking for a yummy meal to last us all week long, chili is one of my favorite recipes to make.

This 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 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.

The only thing I needed to wash at the end of our meal? The Instant Pot itself.

A white soup crock filled with healthy Instant Pot chili

How to Make 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 texture and the bonus fiber and protein too.

The Ingredients

  • Ground Turkey. Turkey is rich in filling protein and Vitamin-B, 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.

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, flavorful, and nutritious.
  • 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 rich flavor to the chili.
  • Toppings. More on that below.

The Directions

  1. Sauté the turkey, onion, salt, and pepper in the Instant Pot. Once the meat is browned, stir in the spices.
  2. Stir in the remaining ingredients. (Scrape up any stuck-on bits of food to make sure your chili doesn’t burn in the Instant Pot.)
  3. Cover, seal, and cook on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!

If you want to thicken chili in the Instant Pot, let it continue to simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.

A wooden spoon stirring an electric pressure cooker full of meat and vegetables

Instant Pot Turkey Chili Alternate Cooking Methods

In case you don’t have an Instant Pot, I’ve also included directions to make this chili on the stove and in the slow cooker.

  • Stovetop Method. 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. (Also, be sure to check out my top-rated Healthy Turkey Chili for a stovetop recipe.)
  • Slow Cooker Method. For Instant Pot chili slow cooker style, 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 HIGH for 3 to 4 hours, until the sweet potatoes are tender.
  • You may be wondering what the chili setting/button on your Instant Pot is, but it’s not needed for this recipe. I know it’s tempting to use the fancy buttons, but the 10 minutes of cook time on manual (high) pressure will work well for all Instant Pot models and is how I tested this recipe.

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.

Make Ahead + Storage Tips

  • To Make Ahead. Chop all vegetables up to 1 day in advance, and store them in the refrigerator.
  • 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.

White soup bowl full of Instant Pot chili, garnished with cubes of avocado and tortilla chips

More Healthy Chili Recipes

Recommended Tools to Make Instant Pot Chili

  • 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.

 

white soup crock filled with Instant Pot Turkey Chili

Instant Pot Chili

5 from 22 votes
Easy Instant Pot Chili with canned beans, turkey, and sweet potatoes. Healthy, DELICIOUS, and comes together in minutes. Great for leftovers and the freezer.

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 6 servings, about 2 cups each

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 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 1/2-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 1/2-2 1/2 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 1/2 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

Serving: 1(of 6), about 2 cups, without toppingsCalories: 346kcalCarbohydrates: 49gProtein: 31gFat: 4gSaturated Fat: 1gCholesterol: 70mgFiber: 14gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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87 Comments

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    1. 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.

      1. 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.5 stars

  1. 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.

    1. 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!

    1. 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!

  2. 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 :)

    1. 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!

  3. 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. 5 stars

    1. HOORAY, Meghan! I’m so glad you enjoyed it. Thanks for sharing all the toppings you used and for writing this great review!

  4. 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?? 5 stars

    1. 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!

      1. 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!!5 stars

  5. 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!5 stars

    1. 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!

  6. 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.5 stars

    1. 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!

  7. 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.5 stars

  8. 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?

    1. Hi Julia, it sounds like the “Manual” button as become the “Pressure cook” button, so I think that’s the one you can use!

  9. 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.

  10. Hi Erin! My husband doesn’t like sweet potatoes, do you think substituting with Yukon gold potatos would work okay for the recipe?!  ? 

    1. 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!

  11. 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!

    1. 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!

  12. 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

    1. May, a lot of the sodium comes from the beans. You can leave those out, which will help! If you’d like to see the breakdown per ingredient, you can plug the recipe into myfitnesspal.com for free and play with it from there. I hope that helps!

  13. 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!5 stars

  14. 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!5 stars

  15. 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 u5 stars

    1. Hi Jill, I’m glad you enjoyed the chili! I personally have not tried beets in this recipe, but you’re welcome to experiment.

  16. I just made this last night! A definite keeper! We brought some for lunch, and it was even better today. 5 stars

  17. 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! 5 stars

  18. 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!!5 stars

  19. 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.

    1. Hi Cass! I’ve never tried these swaps, but I think you could use whichever liquid you prefer. I hope you love it!

  20. 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!

    1. 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!

    1. Hi Mónica! You can certainly do that, but the vegetables will be much softer. I hope you enjoy the recipe!

  21. 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.5 stars

    1. 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.

  22. 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😄5 stars