Instant Pot Healthy Turkey Chili

Looks like winter isn’t over just yet here in New England!  The forecast is for snow on Wednesday, and possibly 8-14″ of it!  I have to admit, with the mild winter we’ve had this year, when March 1st rolled around I was hopeful that the worst of winter was over, but Mother Nature seems to be saying “don’t put away your snow boots just yet!”

And nothing is better on a cold, snowy day than a bowl of hot chili.  So tonight, I pulled out my Instant Pot and cooked up a batch of my healthy turkey chili so I’d have some ready for after shoveling!  This recipe is quick and easy, and so delicious that you’ll forget it’s healthy.  Whenever I share this chili with friends and family, I always get requests for the recipe!

Kate’s Instant Pot Healthy Turkey Chili

Prep time: 15 minutes
Cook time: 15 minutes

1 lb. ground turkey
1/2 yellow onion, diced
2 tsp. minced garlic
1 medium red pepper, diced
2 cups broth (chicken, vegetable, or beef)
1 (15 oz) can fire roasted diced tomatoes
1 (15 oz) can diced tomatoes
1 (15 oz) can dark red kidney beans, rinse & strain
1 tblsp. tomato paste
2 tblsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 tsp. black pepper

1 medium avocado, diced (for topping)
Cheddar Cheese, shredded


  • Turn Instant Pot to saute setting.  Add in the ground turkey, and break it up with a wooden spoon.  Cook until mostly brown, crumbling the turkey as it cooks, about 5 minutes.
  • Add onions and garlic to the pot, and continue to saute until turkey is no longer pink and onions are translucent, about 4-5 minutes.
  • Using a food processor or blender, pulse the fire roasted tomatoes and diced tomatoes 1 x 2 times.
  • Add the broth, red pepper, tomatoes, kidney beans, tomato paste, and seasonings to the Pot.
  • Cover the Pot and secure the lid.  Make sure the valve is set to “sealing.”
  • Pressure cook on high pressure for 5 minutes.  When the timer beeps, let the pressure release naturally for 10 minutes (or more, if you have the time.)  Move the valve to venting and when you can, open the Pot.
  • Stir the chili, season to taste if desired.
  • Ladle chili into bowls and serve topped with diced avocado, and 1 tblsp shredded cheddar cheese.
  • Store leftovers in an airtight container in the fridge for up to a week.  The chili will also freeze well.  Freeze in airtight containers for up to 3 months.

I used my 6 quart Instant Pot Duo 7 in 1.
You can also substitute the kidney beans for black beans, or do a 50/50 mix, or do 1 can of each.


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