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+ servings

Instant Pot Turkey Chili

Course Main Course
Keyword Dairy-Free, gluten-free, Keto, Paleo, Whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 177 kcal
Author Amy Rains


  • 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


  1. 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.

  2. 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. 

  3. Top servings with the avocado and cilantro.

Recipe Notes



Nutrition Facts
Instant Pot Turkey Chili
Amount Per Serving
Calories 177 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 675mg29%
Potassium 413mg12%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 635IU13%
Vitamin C 3.2mg4%
Calcium 19mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.