Hearty Instant Pot Turkey Chili for a Modern Holiday Meal

What kind of recipe is it?

Hearty Instant Pot Turkey Chili is a nutritious and flavorful dish that combines lean turkey with a medley of beans, tomatoes, and spices, making it an excellent choice for a filling meal.

Its special features include a quick cooking time due to the Instant Pot, allowing you to enjoy a homemade chili in under an hour.

This recipe is perfect for busy families, health-conscious individuals, or anyone seeking warmth and comfort on a chilly day, all while keeping it wholesome and satisfying.

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Ingredients

Ingredient	Quantity
Lean ground turkey	1 pound (16 oz)
Olive oil	1 tablespoon
Onion	1 medium, diced
Garlic	3 cloves, minced
Bell pepper	1 medium, diced (red or green)
Carrot	1 medium, diced
Celery	1 stalk, diced
Canned diced tomatoes	1 can (14.5 oz)
Tomato sauce	1 can (8 oz)
Canned kidney beans	1 can (15 oz), drained and rinsed
Canned black beans	1 can (15 oz), drained and rinsed
Chili powder	2 tablespoons
Ground cumin	1 tablespoon
Paprika	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Water or chicken broth	1 cup
Optional toppings	Shredded cheese, sour cream, diced green onions, avocado, cilantro

Feel free to adjust ingredient quantities based on taste preferences or dietary needs!

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Cooking Steps

Prepare all ingredients: dice 1 medium onion, 3 cloves garlic, 1 medium bell pepper, 1 medium carrot, and 1 stalk celery. Rinse and drain 1 can (15 oz) of kidney beans and 1 can (15 oz) of black beans. Set all ingredients aside.
Press the “Sauté” button on the Instant Pot and set the timer for 8 minutes. Add 1 tablespoon (15 ml) of olive oil and allow it to heat until shimmering (around 190 °C/375 °F).
Add the diced onion to the pot; cook for about 2-3 minutes until translucent and aromatic, stirring occasionally to prevent burning.
Mix in the minced garlic and diced bell pepper; sauté for an additional 2-3 minutes until the peppers soften slightly, stirring frequently.
Add the diced carrot and celery to the pot; stir and cook for another 2 minutes. The vegetables should be softened and fragrant.
Incorporate the ground turkey into the vegetable mixture, breaking it up with a spatula. Cook for 5-7 minutes, stirring frequently, until the turkey is browned and fully cooked (target internal temperature is 74 °C/165 °F).
Stir in 2 tablespoons (30 g) of chili powder, 1 tablespoon (8 g) of ground cumin, 1 teaspoon (5 g) of paprika, 1 teaspoon (6 g) of salt, and ½ teaspoon (2 g) of black pepper. Cook for 1 minute to toast the spices and enhance their flavors.
Pour in 1 can (14.5 oz) of diced tomatoes, 1 can (8 oz) of tomato sauce, and 1 cup (240 ml) of water or chicken broth. Add the drained kidney beans and black beans. Stir well to combine.
Seal the Instant Pot lid and verify the vent is set to the sealing position. Switch from the “Sauté” mode to “Manual” or “Pressure Cook” setting and adjust the timer to 10 minutes on high pressure.
Once the cooking cycle is complete, allow a natural release for 10 minutes, then carefully perform a quick release of the remaining pressure.
Open the lid once the pressure has fully released. Stir the chili and check the consistency. If desired, let it simmer on “Sauté” mode for an additional 5 minutes to thicken.
Serve hot, garnished with optional toppings such as shredded cheese, sour cream, diced green onions, avocado, or cilantro.
Allow leftovers to cool completely before storing in an airtight container. Refrigerate promptly and consume within 3 to 5 days or freeze for longer storage.
For reheating, warm the chili on the stove over medium heat (about 175 °C/350 °F) until heated through, about 5-10 minutes, stirring occasionally.

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Variations

Spicy Beef Chili: Substitute ground turkey with 500 g (1 lb) of ground beef and add 1-2 diced jalapeños for an extra kick.
Vegetarian Chili: Replace ground turkey with 400 g (14 oz) of crumbled tempeh or 300 g (10 oz) of diced mushrooms, and use vegetable broth instead of chicken broth for a meat-free option.
Southwestern Turkey Chili: Add 200 g (7 oz) of corn and 1 can (15 oz) of black beans to enhance sweetness and texture, while incorporating 1 tablespoon (15 g) of smoked paprika for a deeper flavor.
Seasonal Pumpkin Chili: Mix in 400 g (14 oz) of canned pumpkin puree and 1 tablespoon (15 g) of pumpkin pie spice for a fall-inspired twist, adding creamy richness and seasonal flavor.

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Tips on plating and presentation

When it comes to plating your turkey chili, a few simple tips can elevate your dish from ordinary to extraordinary.

I like to use a vibrant bowl that contrasts the chili’s rich color. A garnish of fresh cilantro adds a pop of green, while a dollop of sour cream creates a creamy texture.

Finally, serving with warm bread enhances the overall presentation. Enjoy!

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What other dishes can I pair it with?

Pairing your hearty turkey chili with the right dishes can elevate your meal and create satisfying combinations.

I love serving it alongside warm cornbread or a light side salad for a fresh contrast.

If I’m feeling indulgent, nachos topped with melted cheese and jalapeños bring a delightful crunch.

For something lighter, consider avocado slices or a zesty slaw to add freshness.

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What drinks can I pair it with?

To enhance your meal even further, choosing the right drinks to accompany your hearty turkey chili can make all the difference.

I love pairing it with a crisp lager or a light-bodied red wine, like Pinot Noir.

For non-alcoholic options, a tangy ginger beer or a revitalizing sparkling water with lime works wonderfully too.

Each sip elevates the flavors of the chili!

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Frequently Asked Questions

Can I Freeze Leftover Turkey Chili for Later Use?

Absolutely, you can freeze leftover turkey chili! I do it all the time. Just cool it completely, transfer to airtight containers, and it’ll be perfect for easy meals later. Enjoy your delicious chili again!

How Can I Make This Recipe Gluten-Free?

Absolutely, I can make this recipe gluten-free by using gluten-free broth, ensuring all spices and canned ingredients are certified gluten-free, and substituting regular beans with gluten-free options. It’s delicious and safe for everyone!

Is There a Vegetarian Version of This Chili?

I’d substitute the turkey with a mix of black beans, kidney beans, and lentils for protein. You can add extra veggies like bell peppers and corn for a hearty flavor. It’ll be delicious!

How Long Does It Take to Cook in the Instant Pot?

It typically takes about 20 minutes to cook in the Instant Pot, plus some time for the pressure to build and release. I love how quickly it comes together, making dinner a breeze!

Can I Adjust the Spice Level in the Recipe?

Absolutely, you can adjust the spice level! I usually add more or less chili powder and jalapeños based on my taste. Just remember to taste as you go; it’s all about personal preference!