Go Back
+ servings
Instant pot turkey chili in a red crock style bowl with orange trim and a cutting board with a block and grated cheese with a blue and white striped towel over a blue gray backdrop
Print Recipe
5 from 1 vote

Instant Pot Turkey Chili

Instant Pot Turkey Chili is an easy-to-make, mild, family-friendly recipe. It’s a healthy comfort food that you can easily modify to suit your own tastes.
Prep Time15 mins
Cook Time20 mins
Natural Release15 mins
Total Time50 mins
Course: Main Dish, Slow Cooker
Cuisine: American, Gluten Free, Turkey
Servings: 6 people
Calories: 344kcal



  • Turn your Instant Pot onto the Sauté function.
  • Once hot, add the ground turkey and season with salt and pepper.
  • Cook until the turkey is fully cooked and no longer pink, about 5-7 minutes.
  • Turn off the Sauté function.
  • Mix in the kidney beans, beef broth, tomato sauce, Worcestershire sauce, chili powder, cumin, paprika, oregano, and garlic.
  • Place the lid on the Instant Pot and make sure the vent is set to the sealed position.
  • Set the Instant Pot to the chili function on high pressure for 20 minutes.
  • When the 20 minutes is up, allow the Instant Pot to naturally release for 15 minutes, before doing a quick release and opening.
  • Top with your favorite chili toppings, if desired.



How to Make Slow Cooker Turkey Chili

To make turkey chili in a slow cooker, you will need to brown the ground turkey in a skillet first.
Heat a large, deep skillet over medium-high. Add the olive oil and ground turkey. Season with salt and pepper.
Cook the turkey until it’s no longer pink, about 5-7 minutes, then transfer to a slow cooker.
Mix in all of the remaining ingredients.
Turn the slow cooker onto low and cook for 6-8 hours. You can also cook your chili on high for 4 hours instead.

Tips and Techniques

  • To keep your chili low in calories, use the leanest turkey you can find. The leanest turkey you can buy is 99% lean, if it's available where you shop.
  • If you want to add an onion to your chili, sauté it for a few minutes before adding the turkey. Then follow the remaining instructions.
  • Store leftover chili in an airtight container in the refrigerator. Use within 3-4 days.
  • You can freeze this chili in airtight containers or freezer bags. Use within 6-8 months for best results.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 344kcal | Carbohydrates: 28g | Protein: 46g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 1113mg | Potassium: 1207mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1493IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 6mg