Description
This hearty Instant Pot Ground Turkey Chili is a flavorful and satisfying meal perfect for busy weeknights. Packed with lean ground turkey, a trio of beans, vibrant vegetables, and bold spices, this chili is both nutritious and easy to prepare in under 30 minutes using an Instant Pot. Topped with fresh green onions, cilantro, sharp cheddar cheese, and a dollop of plain yogurt, it offers a deliciously comforting dish that everyone will love.
Ingredients
Scale
Protein and Beans
- 1.25 lbs ground turkey (preferably Butterball for a leaner protein)
- 14 oz kidney beans, drained and rinsed well
- 14 oz cannellini beans, drained and rinsed well
- 14 oz pinto beans, drained and rinsed well
Vegetables
- 1 large onion, diced
- 4 garlic cloves, freshly minced
- 1 red bell pepper, diced
- 1.75 cups corn kernels
Liquids and Tomatoes
- 1.25 cups broth (chicken or vegetable)
- 28 oz diced tomatoes (Hunt’s preferred)
- 6 oz tomato paste
Spices and Seasonings
- 3.5 tbsp chili powder
- 1.25 tsp cumin
- 1.25 tsp oregano
- 0.75 tsp paprika
- 1 tsp salt
- 1 bay leaf
Other Ingredients
- 1 tbsp oil (such as olive or vegetable oil)
Toppings
- Green onion, sliced
- Cilantro, chopped
- Sharp cheddar cheese, shredded
- Plain yogurt (such as FAGE for a healthy sour cream substitute)
Instructions
- Prepare the ingredients: Dice the large onion and red bell pepper. Mince the garlic cloves. Drain and rinse the kidney, cannellini, and pinto beans thoroughly. Measure out the corn, broth, tomatoes, tomato paste, and spices for easy access during cooking.
- Sauté aromatics and turkey: Set the Instant Pot to ‘Sauté’ mode and heat the oil. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes. Add the ground turkey, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes.
- Add vegetables and seasoning: Stir in the diced red bell pepper, corn, chili powder, cumin, oregano, paprika, and salt. Cook for another 2 minutes to let the spices bloom and vegetables soften slightly.
- Add beans, tomatoes, and liquids: Pour in the diced tomatoes with their juices, tomato paste, drained beans, and broth. Stir everything together thoroughly. Add the bay leaf.
- Pressure cook the chili: Secure the Instant Pot lid and set the valve to the sealing position. Select ‘Pressure Cook’ or ‘Manual’ mode and cook on high pressure for 10 minutes. Once the cooking cycle completes, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Final touches and serve: Open the lid and give the chili a good stir. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt if needed. Serve the chili hot, garnished with sliced green onions, chopped cilantro, shredded sharp cheddar cheese, and a dollop of plain yogurt.
Notes
- Using lean ground turkey keeps the chili healthy but still flavorful.
- For a spicier chili, add a pinch of cayenne pepper or diced jalapeños when sautéing.
- Can be made ahead and refrigerated for up to 4 days; flavor intensifies overnight.
- Freeze leftovers in meal-sized portions for up to 3 months.
- Substitute any type of beans you prefer or have on hand.
- If you don’t have an Instant Pot, cook in a large pot on the stovetop, simmering for at least 30 minutes until flavors meld and turkey is cooked through.
