Go Back
–+ servings

Instant Pot Turkey Chili

You literally can't go wrong with this meal! Simply brown some meat, toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 246.5 kcal

Ingredients
  

  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion chopped
  • 1 jalapeno pepper seeded and minced
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15.5 ounce) can dark red kidney beans drained and rinsed
  • 1 (15.5 ounce) can light red kidney beans drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 1 chipotle pepper in adobo sauce minced
  • 2 tablespoons adobo sauce from chipotle peppers
  • salt to taste

Instructions
 

  • Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
  • Select high pressure according to manufacturers instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Notes

Substitute ground beef or chicken if you prefer.
You can freeze leftover canned chipotle peppers in ice cube trays for future use.

Nutrition

Calories: 246.5kcalCarbohydrates: 26.5gProtein: 19gFat: 7.5gSaturated Fat: 1.6gCholesterol: 45.1mgSodium: 1085mgFiber: 9.3gSugar: 6.4g
Keyword chili, instant pot, pressure cooker, turkey
Did you make this recipe?Let me know by leaving a recipe comment below, or by tagging @Grancooks on Instagram. I love seeing your beautiful creations!