Instant Pot Turkey Chili
Our lean turkey chili is not only hearty and absolutely delicious, but it’s also chock-full of fiber, protein, and nutrients. It’s perfect for a comforting weeknight dinner, and you’ll have leftovers for lunch the next day. Be sure to top it with your favorite chili toppings.
Servings: 6 servings
Calories: 318kcal
Ingredients
- 3 tablespoons avocado oil or olive oil
- 3 cups sweet potatoes, peeled and diced to 1/2-inch about 1 large
- Salt and pepper to taste
- 1 large onion, finely diced
- 2 tablespoons minced seeded jalapeno pepper about 1 small
- 1 pound 99% lean ground turkey
- 4 garlic cloves, minced sub: 2 teaspoons pre-minced
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano, crushed in hand
- 2 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, juices and all
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoons fresh lime juice plus more to taste; about 1-2 small limes
- Optional toppings for serving: lime wedges, diced avocado, sour cream, shredded cheddar cheese, sliced green onions or chives, cilantro leaves, hot sauce, etc.
Instructions
- Saute Sweet Potatoes: Set Instant Pot to “Saute” setting. Pour in 2 tablespoons oil and heat until shimmery. Add the sweet potatoes and cook, stirring, for 4-6 minutes or until slightly softened and aromatic. Season lightly with salt and pepper while they cook. Transfer to a plate and set aside.
- Saute Meat Mixture: Pour in and heat the remaining 1 tablespoon oil until shimmery. Add the onion, jalapeno, and turkey and season lightly with salt and pepper. Cook, stirring and breaking up the meat as it cooks, until the turkey is cooked through and no longer pink, about 5-7 minutes. Drain off some of the excess liquid/grease, if desired but not necessary.
- Add More Ingredients: Add the garlic, tomato paste, chili powder, cumin, paprika, and oregano (crush it in your hand first) to the hot pot and stir to coat the meat mixture. Saute for only 1 minute to release the flavors of those ingredients. Press “Cancel”.
- Pressure Cook: Stir in chicken broth, diced tomatoes, black beans, cooked sweet potatoes, 3/4 teaspoon salt*, and 1/4 teaspoon pepper. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure. (Note: It will take about 15 minutes for it to come to pressure before starting the cook time.) Stir in the lime juice.
- Serve: Taste and season with more salt or lime juice to your preference. Chili will thicken as it sits and cools slightly. Serve with your favorite chili toppings.
- *Use 1 teaspoon salt if you used low sodium chicken broth.
Video
Notes
- I updated this recipe on 11/13/24 to more closely match our cookbook recipe in From Freezer to Cooker. I also incorporated a few techniques I’ve learned for adding more flavor–toasting the tomato paste and spices and adding in lime juice for acid at the end. I also increased the jalapeno amount slightly (don’t worry it’s not too spicy at all). All of those changes add up to a better recipe in my opinion. I hope you enjoy it! (If you prefer the old version, you can print off the original version here.)
- Other Versions: Use our Slow Cooker Turkey Chili recipe or our Easy Turkey Chili recipe for the stovetop.
- Be sure to chop and lay out all your ingredients and equipment before beginning this recipe, since it goes quickly once you begin.
- The jalapeño adds a low level of heat in the background—not overpowering at all. If you like more heat, add more jalapeño or a pinch of red pepper flakes.
- I love to freeze this chili in 2-cup glass containers with lids or Souper Cubes so I can warm them up for lunches in the microwave.
Nutrition
Serving: 1.5cups | Calories: 318kcal | Carbohydrates: 35g | Protein: 26g | Fat: 10g | Cholesterol: 43mg | Sodium: 774mg | Fiber: 10g | Sugar: 8g