10-Minute Instant Pot Turkey Chili

10 Minute Instant Pot Turkey Chili

Easy to make hearty turkey chili to enjoy with a side of vegetables or on top of half a sweet potato and on salads. Great for make ahead meals and reheats well.

10 Minute Instant Pot Turkey Chili

Serving Suggestions:

On half a baked sweet potato

With pan-seared sweet potatoes

On a salad with avocado (my favorite)

With homemade fritos

With cilantro

With diced peppers

10 minute instant pot turkey chili

10 Minute Instant Pot Turkey Chili

Recipe by Nerd Out NutritionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Easy to make hearty turkey chili to enjoy with a side of vegetables or on top of half a sweet potato and on salads. Great for make ahead meals and reheats well.

Ingredients

  • 3 lbs ground turkey

  • 4 cloves, minced or pressed (optional)*

  • ½ medium onion (optional)*

  • 1-2 jalapeno peppers (or sub serrano), diced (omit for mild)*

  • 2 15-oz cans of diced tomatoes, drained

  • 3 tbsp tomato paste

  • 1 can kidney or pinto beans (optional)

  • ¼-½ cup chicken broth (with fat!)

  • 2 tbsp extra virgin coconut oil

  • Spices
  • 4 ½ tbsp chili powder

  • 3 ½ tbsp cumin

  • 2 tbsp paprika

  • 1 tsp Himalayan pink salt + more to taste*

  • 1 tsp pepper + more to taste

  • ½-1 tsp cayenne (omit for mild)*

Directions

  • Turn Instant Pot to Sauté.
  • Add oil and onion to pot. 
  • When onions translucent, add garlic and hot peppers then add turkey and brown.
  • Add spices to pot and mix well.
  • Add diced tomatoes, tomato paste, beans (if using), and broth.
  • Once well mixed, cancel Sauté setting.
  • Lock lid making sure the steam release valve is pointed to “seal”.
  • Press “Beans/Chili” and set to 10 minutes.
  • When finished, either carefully release pressure by pointing steam release valve to “vent” or allow pressure to release naturally, which takes longer (15-20 min-ish).
  • Unlock and remove lid, stir and adjust seasoning if necessary.
  • If chili is too thin, set to Sauté and let boil until desired consistency, stirring occasionally.
  • Serve with avocado, cilantro, peppers, etc.
  • Let cool and store in an airtight container in fridge for up to 1 week. 

Notes

  • *Turkey: I’ve used Costco’s 3-pack organic ground turkey, which is usually about 3 lbs. 
  • *Garlic: I just use what’s on hand…if I feel like it. You can sub with 1 tsp of garlic powder or not worry about it at all. Try it with and without garlic and see which way you prefer. 
  • *Onion: I just use what’s on hand. You can sub 1 tsp onion powder if you desire, but it’s not necessary. Try it with and without the onion and do what’s easier for you. If onions give you indigestion, omit completely.
  • *Jalapenos: Typically when I make this, 1 pepper gives you flavor, 2 gives you heat. If you have time, you can also use a mortar and pestle and crush the garlic and jalapeno together to really bring out the flavor. We prefer serrano and usually use 2 pepper when we make this. At the grocery store, look for stems that are curved. The more curved, the spicier.
  • *Salt: Start with 1 tbsp and salt to taste after cooking. I usually use 1 tbsp + 1 tsp. Don’t be afraid of salt as you need it for electrolyte balance. Check out this article by Dr. Fung: https://idmprogram.com/salt-scare/
  • *Cayenne: If you’re not sure how much to use, add it at the end and go from there. 
10 minute instant pot turkey chili

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi, I'm [Name]!

I help [ideal client] [result] so that [what’s in it for them]. 

Learn more about me and how I can help you here [link to About page].

Let's Connect!

Get [Freebie Name]

[replace with ConvertKit Shortcode]