white soup crock filled with Instant Pot Turkey Chili
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Instant Pot Chili

Yield: 6 servings, about 2 cups each
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Easy Instant Pot Chili with canned beans, turkey, and sweet potatoes. Healthy, DELICIOUS, and comes together in minutes. Great for leftovers and the freezer.

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 ground chipotle chili pepper
  • 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

  1. 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.
  2. 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.

Recipe Notes

  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To make this recipe 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.
  • 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 cook on the stove: 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.
Course: Main Course
Cuisine: American
Keyword: Healthy Instant Pot Recipe, Instant Pot Chili

Nutrition Information

Amount per serving (1 (of 6), about 2 cups, without toppings) — Calories: 346, Fat: 4g, Saturated Fat: 1g, Cholesterol: 70mg, Sodium: 1178mg, Carbohydrates: 49g, Fiber: 14g, Sugar: 10g, Protein: 31g

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