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–+ servings
a bowl of turkey chili with a spoon in it with jalapeno slices on top

Easy Pressure Cooker Turkey Chili

Instant Pot turkey chili is made with lean ground turkey, beans and fresh vegetables. It's spicy, fresh and delicious, and can be made in less than an hour.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive Time: 15 minutes
Total Time: 40 minutes

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Course: Appetizer, Dinner Recipes, Lunch
Cuisine: American, Mexican
Keyword: quick, Turkey Zucchini Chili
Servings: 6
Calories: 294kcal
Author: Anne Lawton

Easy Pressure Cooker Turkey Chili

Equipment

Scale this Recipe 6

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound ground turkey
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 bell peppers any color, chopped
  • 1 jalapeno pepper - chopped
  • 1/2 small zucchini diced or shredded
  • 1 carrot diced or shredded
  • 2 cups chopped or diced tomatoes
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 2 1/2 cups beans any variety
  • 1/2 cup packed fresh cilantro roughly chopped
  • 1 tablespoon of fresh squeezed lime juice
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Instructions

  • Prepare the Ingredients: chop up the vegetables, measure the spices, drain the beans, squeeze the lime juice and cilantro.
  • Heat the pressure cooker on saute setting.
  • Once the pressure cooker is hot, add the olive oil; swirl it around the instant pot to make sure the bottom of the instant pot is coated with oil, and add the turkey.
  • Cook until the turkey is almost cooked through; add the vegetables, cook for 3 to 5 minutes and add the onion, peppers, zucchini, carrot and garlic. Cook until the vegetables begin to turn soft.
  • Cancel the saute function and stir in the spices.
  • Add the tomatoes and give them a gentle stir. Cover the pressure cooker and set it to cook high for 10 minutes.
  • Once the pressure cooking process is complete, slow-release for 10 minutes longer. Carefully manual release the remaining pressure.
  • Stir in the beans, chopped cilantro and lime juice. Cover the cooker loosely and set the heat to warm. Serve once the beans are heated through.

Video

Notes

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Make it on top of the stove:  Brown the turkey in a large pot or Dutch oven, cook the vegetables for a few minutes, then add spices, tomatoes, and beans. Cover and simmer on low for at least 1 hour, then stir in cilantro and finish with a squeeze of lime.
Make it in a slow cooker: Cook the turkey first in a skillet, then add it to the slow cooker with the other ingredients (save the beans for later). Cook on low for at least 4 hours.
Serve it with your favorite toppings such as:
Shredded cheese, lettuce avocado slices, guacamole, tortilla chips, cornbread, Greek yogurt or sour cream
Substitutes:
Turkey can be replaced with an equal amount of ground chicken.
American chili powder can be replaced with chipotle chili powder or ancho chili powder.
Store leftovers in the refrigerator for up to 4 days.
Freeze it for up to three months.

Nutrition

Serving: 1 | Calories: 294kcal | Carbohydrates: 41g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 802mg | Potassium: 1223mg | Fiber: 14g | Sugar: 8g | Vitamin A: 7196IU | Vitamin C: 69mg | Calcium: 163mg | Iron: 7mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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