Instant Pot Turkey Chili (Pressure Cooker Turkey Chili)

5 from 2 votes

Instant Pot Turkey Chili (Pressure Cooker Turkey Chili)

Instant pot turkey chili that is simple, comforting and taste amazing. Try this easy, quick and healthy turkey chili in the instant pot pressure cooker and save time over making it on the stove or slow cooker.This pressure cooker chili is made with ground turkey (turkey mince), spices and other ingredients to produce warming, delicious dish the family will enjoy.

Prep Time5 mins

Cook Time15 mins

natural pressure release10 mins

Course: Main Course, Side Dish

Cuisine: American, British, Mexican

Keyword: how to make turkey chili in instant pot, instant pot turkey chili, pressure cooker turkey chili, turkey chili in instant pot

Servings:

Calories: 214kcal

Author: Kemi

Equipment

Instant pot pressure cooker

Ingredients

500 g (1lb) Ground turkey (turkey mince)
1 medium Onion chopped
3 cloves Garlic minced
1.5 tablespoon Chili or to taste
1 teaspoon Cumin
½ teaspoon Oregano
1 tablespoon Brown sugar
2 cups Chicken broth
1 can Chopped tomatoes
1 can Red kidney beans drained and rinsed
1 large Bell pepper Chopped
2 tablespoon Tomato puree
Salt to taste
1 teaspoon Ground coriander
1 bouillion cube (chicken)
2 tablespoon Oil Vegetable, Sunflower or Olive oil

Instructions

Measure out all ingredients. Chop the onion and prepare all ingredients.
Set instant pot to saute function then add oil in the pot of the instant pot.
Add in onions, garlic and turkey mince (ground turkey). Brown the turkey for about 3 minutes.
Add in chilli, brown sugar, coriander, cumin, bouillion cube and chicken broth.
Stir and deglaze the pot by scraping any brown bits off the bottom. This part is important so you don’t get the burn error which can happen if brown bits are stuck to the bottom of the pot.
After deglazing the pot, turn off the saute function of the instant pot.
Add chopped tomatoes, bell peppers, kidney beans and tomato puree in the pot. Do not stir!
Cover the instant pot with it’s lid then turn the vent into 'sealing' position. Set instant pot to manual pressure cook high 15 minutes. After pressure cooking, do 10 minutes natural pressure release.
When the pressure cooker is depressurised and safe to open, take off the lid and stir.
Switch on saute mode of the instant pot and stir chili until it thickens to how you desire.
Note that chili will continue to thicken with retained heat.

Notes

To store this turkey chili, cool completely, put in airtight container or freezer bags, label and store in the fridge for up to 4 days or in the freezer for up to 6 months.

Nutrition