Instant Pot Turkey Chili is the ultimate EASY and HEALTHY cozy dinner! Just a few ingredients, an Instant Pot, and about a 30 minute cook time is all you need to get this delicious meal on the table! Paleo and Whole30 approved.
It’s officially chili season. That happens when college football takes over your television on Saturdays, or maybe it’s Sunday NFL in your house. Either way, it’s my favorite part of football! Not the game itself, I’ll stick with baseball, thank you…..
I make an effort to have a different chili just about every week in our house. Beef chili, Chorizo Chili, White Chicken Chili, my Creamy Pumpkin Chicken Chili, the list goes on.
So when I received a copy of the NEW Whole30 Slow Cooker Cookbook, imagine how excited I was to see five different chili recipes! It was hard to decide which recipe I wanted to make first, and which one I wanted to share with all of you. Recipes with tons of flavor, but minimal ingredients. Even when not on Whole30, I am finding myself making so many of the dinner recipes! This book is packed with 150 new recipes from Melissa Hartwig, but what I was really excited about, was the Instant Pot chapter.
So that settled it, straight to the Instant Pot recipes and right to the Turkey Chili.
Hearty, chunky, flavorful, light, and absolutely delicious!
I am loving the minimal effort with using the Instant Pot, and also just loving everything about the taste. Yellow bell pepper, jalapeño pepper, and topped with some cilantro and avocado to cool down the any heat to the recipe.
Leftovers taste even better! Also fantastic to put over a bed of cauliflower rice, and meal prep on the weekends for easy lunch ideas.
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Instant Pot Turkey Chili
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 lb lean ground turkey
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 28 oz crushed tomatoes
- 1/2 cup water
- 1 medium yellow bell pepper
- 1 medium jalapeno, seeded and chopped
- 1 tbsp chili powder
- 2 medium avocado, halved, pitted, peeled, and diced
- 2 tbsp chopped fresh cilantro
In a 6 qt Instant Pot, select saute and adjust to normal/medium. Add the oil to the pot When it's hot, add the turkey, onion, garlic, and salt. Cook, stirring occasionally with a wooden spoon to break up the meat, 8 to 10 minutes. Select cancel.
Stir in 1/2 cup water, the tomatoes, bell pepper, jalapeño, and chili powder. Lock the lid in place. Select Manual, and cook on high pressure for 5 minutes. Use a quick release.
Top servings with the avocado and cilantro.
This was delicious! I made it last night and will double it next time.
Made this last night and we all enjoyed it! Onion was left out of the list of ingredients and I regrettably did not have any onions on hand so mine was onionless. I will definitely make it again with onion next time! But you might want to update the recipe to include it in the ingredient list. Thanks for so many great and healthy recipes!
Just added the onion, thank you!
Made this last weekend, and making it again today! This was AMAZING and great for leftovers. Amy thank you for the tips and advice on adding kidney beans as an option.
Sure! I’ve also added the nutrition facts to the recipe.
Good looking recipe! I am trying this out tonight and I am an instantpot beginner. If I double the recipe, do I have to cook longer on high pressure?
Also planning to add in kidney beans.
The time is still the same if you double!