Go Back
+ servings
Healthy Butternut Squash and Turkey Chili in bowl with avocado, sour cream, and chips.
Print

Instant Pot Turkey Chili

This instant pot turkey chili is the BEST turkey chili for Sunday game day or any chilly night. Thick, hearty, and saucy loaded with turkey, veggies, and beans!
Course dairy free, Dinner, Gluten-Free, Lunch
Cuisine American
Keyword Butternut Squash Chili, Healthy Chili, Turkey Chili
Prep Time 10 minutes
Cook Time 40 minutes
IP Too Pressure 20 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 296kcal
Author Kelli Shallal MPH RD

Ingredients

Toppings (optional)

Instructions

  • Turn IP to sautee function. Sautee onions for 1 minute in avocado oil until they are translucent and tender. Then add the ground turkey and brown it until fully cooked. When the turkey is almost done the cooking, add 1 tbsp of the chili powder to it and finish cooking it. Sautee onions for 1 minute in avocado oil until they are translucent and tender. Then add the ground turkey and brown it until fully cooked. When the turkey is almost done the cooking, add 1 tbsp of the chili powder to it and finish cooking it.
  • Once the turkey is fully cooked, turn off the instant pot and add the rest of the ingredients into the instant pot.  Once the turkey is fully cooked, turn off the instant pot and add the rest of the ingredients into the instant pot.
  • Place the lid on the Instant Pot and turn the valve to seal.  Cook on high for five minutes and then let the pressure naturally release at least 20 minutes.  Make sure to follow the manual for safety settings and procedures when operating.  Place the lid on the Instant Pot and turn the valve to seal. Cook on high for five minutes and then let the pressure naturally release at least 20 minutes. Make sure to follow the manual for safety settings and procedures when operating.
  • Season it with more chili powder and salt to taste!   Season it with more chili powder and salt to taste!
  • Optional toppings: cheese, sour cream, avocado, cilantro, and green onions.  Optional toppings: cheese, sour cream, avocado, cilantro, and green onions.

Notes

To make it spicier, you can do one of two things:
  1.  Add 1 chopped jalapeno to cooking. Add it at the same time you add the beans and green pepper.  
  2. If you need to keep it mild for others but want a spicy version for yourself here is what I did:  I added sprinkles of cayenne pepper the first night I ate it.  But, when I went to store it I split the leftovers into TWO containers.  In my container, I placed jalapeno slices on top.  The next day when I went to eat it I removed the jalapeno slices but the chili was PLENTY spicy and delicious!
IP Size:
  • I have a 6 quart IP, this recipe will work in a larger IP, but not a smaller one.  
Either way you choose to make this chili, it goes great with my healthy cornbread recipe!

Nutrition

Calories: 296kcal | Carbohydrates: 38g | Protein: 30g | Fat: 4g | Potassium: 1521mg | Fiber: 12g | Sugar: 11g | Vitamin A: 7135IU | Vitamin C: 47.2mg | Calcium: 116mg | Iron: 5.5mg