Instant Pot Chili | Pressure Cooker Chili Recipe

It’s time for all-day PJ, fuzzy slipper vibes in the kitchen! Gather round all, and grab yourself a bowl of Instant Pot Chili. 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. Whether I’m entertaining or looking for a yummy meal to last all us week long, chili is one of my favorite recipes to make.

Although the calendar tells me spring has arrived, I’m skeptical. (Snow out the window, that would be me giving you my angry eyes.) The quickest remedy for a chilly night (or a chilly mood you may be in because of it) is a warm, hearty bowl of chili, and this is the chili for the job.

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.

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. I used a similar blend of spices but omitted the quinoa in favor of a second type of canned beans. I like the variation 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 option, try my Instant Pot Vegetarian Chili.

**Note: 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 potato and bell pepper help 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 great texture and will help keep you full for hours. For a no-bean chili option, check out my Instant Pot Paleo Chili.
  • Chipotle Chili 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 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. Stir in the remaining ingredients.

  2. 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 your Instant Pot chili, let it continue to simmer in the Instant Pot 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 reader stovetop recipe.
  • Slow Cooker Method. 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 about how to use the chili setting on your Instant Pot, 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 sauting 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 15 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.

: 6 servings, about 2 cups each

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

  • 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
  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.

  • 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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