Easy High-Protein Instant Pot Turkey Chili

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Your warm bowl of chili awaits! This Easy Instant Pot Turkey Chili Recipe is a hearty mix of ground turkey, beans, veggies and flavorful spices. Fast, easy and makes amazing leftovers, this chili recipe is a family favorite.
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Turkey chili in a bowl with jalapenos, avocado and limes.

Easy Instant Pot Turkey Chili

Chicken gets all the love and we tend to forget about chicken’s favorite cousin. Turkey! Turkey stir fry, turkey sweet potato hash and turkey gravy and biscuits are some yummy examples of why turkey is more than just a Thanksgiving food.

This turkey chili recipe is my newest turkey showcase. This hearty meal is made with ground turkey, beans, veggies, and a touch of fat-free half-and-half to make it soft and creamy. Totally customizable, it’s a great recipe to bring to parties and the instant pot makes this healthy chili recipe the perfect meal for busy families. Grab your spoon and the biggest bowl you can find, you’re going to want it!

We’re no strangers to chili around here. Try my white bean chicken chili, chili cheese enchiladas, chili Mac and cheese and black bean chicken chili.

Why you’ll love this recipe

  • This Easy Instant Pot Turkey Chili Recipe is low in calories and high in protein.
  • A large serving size makes it perfect for parties and big families. 
  • Meal prep dream with tons of leftovers. 
  • Loaded with high-fiber beans and veggies.
  • Add in your favorite toppings to make it uniquely yours!

Why cook chili in the instant pot?

I have lots of kitchen gadgets but one of my most favorite is my instant pot. I have the Instant Pot 6qt Duo Pressure Cooker and use it for this delicious chili because it’s just SO EASY. It gives the instant pot turkey chili that slow simmered flavor in a fraction of the time. All you do is sauté a few ingredients in the pot, toss in the rest of the ingredients, close the lid and go about your merry way. Some of our other family favorites in the Instant Pot are Instant Pot CarnitasMacro Friendly Chili and Instant Pot Chicken Spaghetti.

White turkey chili with limes, jalapenos and avocado on top in a bowl.

How to make this turkey chili without an instant pot

STOVETOP: In a large soup pot or Dutch oven brown the turkey and season with seasonings. Add all the remaining ingredients and bring to a boil. Once boiling reduce to simmer, cover and cook for 30-40 minutes to allow the flavors to meld together. Remove the lid and add the arrowroot/half-and-half blend and stir to combine. Simmer until the chili has thickened and reached your desired consistency.

CROCKPOT: Pre-cook the turkey on the stove and season with seasonings. Add to the crockpot. Add all the remaining ingredients, stir and cover with the lid. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes prior to serving remove the lid and add the arrowroot/half-and-half blend and stir to combine. Let the chili continue to cook on the LOW setting for the remaining 30 minutes, or until it has thickened to a creamy consistency.

Make it your own

The instant pot turkey chili is one of my favorite recipes because it is totally customizable. Sub out the ground turkey for ground beef or chicken. I used Great Northern beans because I love white beans, but feel free to omit or add red kidney beans, black beans or pinto beans. For the tomatoes, I used a can of Rotel Original Diced Tomatoes and Green Chilis for their flavor but any can of diced tomatoes is fine. For a little spice, I suggest adding 1 de-seeded jalapeño. Make it yours!

Is this recipe dairy and gluten-free?

The instant pot turkey chili is naturally gluten-free. To make dairy-free, simply omit the half-and-half or add full-fat coconut milk in it’s place to make it creamy. 

Ingredients:

These are the main ingredients Instant Pot Turkey Chili. See the recipe card below for the full ingredients list and instructions.

Ingredients for turkey chili including corn, arrowroot powder, and green chilis.

Variations and Substitutions

  • Ground turkey, chicken or beef work great.
  • Use pinto or black beans in place of white.
  • Can use beef, vegetable or bone broth as well. 
  • Fat-Free Half and Half makes it creamy. You can substitute it with Greek yogurt or full-fat coconut milk. 
  • Can substitute arrowroot 1:1 with cornstarch.

How to make Instant Pot Turkey Chili

Step 1: brown the turkey

Onion, garlic and ground turkey in the instant pot.

Turn on the Instant Pot to the sauté function. Add the olive oil, ground turkey, onion, and garlic (image 1).

Cooked ground turkey mixture in the instant pot.

Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion is softened (image 2).

Step 2: add seasonings and mix ins

Seasoning added to an Instant Pot of cooked ground turkey.

Add the cumin, oregano, salt and pepper and mix evenly into the turkey to coat (image 3).

Chilies, tomatoes, corn, beans and broth added to an Instand Pot.

Add the beans, rotel, green chilies, chicken broth and corn. Stir until well combined (image 4).

Step 3: pressure cook

Close the lid on the Instant Pot and set the valve to the sealing position. Select Manual or Pressure Cook and set the timer for 15 minutes. When the cooking cycle is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

Step 5: make it creamy!

Open the lid and turn the Instant Pot back to the sauté mode. In a small bowl, whisk together the half and half and arrowroot powder. Stir the mixture into the chili (image 5). Cook the chili for an additional 3-5 minutes, stirring regularly, until it thickens to a creamy consistency. Taste and adjust seasonings as necessary.

Half and half added to an Instant Pot of chili.

Chili Toppings

My favorite way to serve this healthy turkey chili recipe is with a topping buffet. Believe me when I say, that the possibilities are limitless. Shredded cheddar cheese, chopped fresh cilantro, diced avocado, red onion, Greek yogurt, sour cream, lime wedges, tortilla chips and jalapeño slices are all amazing options.

Three bowls of plated white turkey chili with toppings.

Serving size and storing notes!

Chili gets better the next day as the flavors blend together. Keep any leftover turkey chili in an airtight container in the fridge for up to three days. Re-heat over the stove on medium-low heat or the microwave. You can freeze the chili in freezer-safe containers and use it within 3 months.

The serving size for this chili is approximately 323 grams per serving. As always it is best to weigh your final dish and divide by the number of servings to ensure you have the most accurate serving size. 

Check out some of our other healthy recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Turkey chili in a bowl with jalapenos, avocado and limes.

Instant Pot Turkey Chili

Danielle Lima
Your warm bowl of chili awaits! This Easy Instant Pot Turkey Chili Recipe is a hearty mix of ground turkey, beans, veggies and flavorful spices. Fast, easy and makes amazing leftovers, this chili recipe is a family favorite.
4.91 from 20 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 254 kcal

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Equipment

  • Instant Pot

Ingredients
  

  • 2 lbs. lean ground turkey 99/1%
  • 1 tsp. olive oil
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 cans Great Northern beans, rinsed and drained 15.5 oz. each
  • 1 can chopped green chilis 4 oz.
  • 1 can Rotel Original Diced Tomatoes and Green Chilies 10 oz.
  • 2 tsp. ground cumin
  • 1 tsp. dried oregeno
  • 1 tsp. salt
  • fresh cracked pepper
  • 3 cups low-sodium chicken broth
  • 1 cup corn (frozen, fresh, or canned) 70g
  • 1/2 cup fat-free half and half 105g
  • 2 Tbsp. arrowroot powder cornstarch is fine too

Optional Toppings

  • shredded cheddar cheese
  • chopped fresh chives
  • diced avocado
  • Greek yogurt or sour cream
  • lime wedges
  • hot sauce
  • sliced jalapeño
  • tortilla chips

Instructions
 

  • Turn on the Instant Pot to the sauté setting. Add the olive oil, ground turkey, onion, and garlic. Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion is softened.
  • Add the cumin, oregano, salt and pepper and mix evenly into the turkey to coat. Add the beans, rotel, green chilies, chicken broth amd corn. Stir until well combined.
  • Close the lid on the Instant Pot and set the valve to the sealing position. Select Manual or Pressure Cook and set the timer for 15 minutes.
  • When the cooking cycle is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure. Open the lid and turn the Instant Pot back to the sauté mode.
  • In a small bowl, whisk together the half and half and arrowroot powder. Stir the mixture into the chili. Cook the chili for an additional 3-5 minutes, stirring regularly, until it thickens to a creamy consistency.
  • Taste and adjust seasonings as necessary and serve with your favorite toppings.

Notes

  • Nutrition facts are always an estimate and will change with substitutions.
  • Substitute ground turkey with ground chicken or beef.
  • Use any desired beans.
  • Add spices to taste.
  • Add 1 de-seeded jalapeño for added heat. 

Nutrition

Serving: 323gCalories: 254kcalCarbohydrates: 23gProtein: 33gFat: 2gSaturated Fat: 1gCholesterol: 60mgSodium: 872mgPotassium: 340mgFiber: 7gSugar: 6g
Tried this recipe?Let us know how it was!

17 Comments

  1. 5 stars
    Thank you so much for sharing this delicious recipe! We found it when doing a search for ground turkey recipes, in our attempt to eat healthier food. This was so simple yet has SO much flavor. We will definitely be making it regularly.

  2. 5 stars
    This is delicious and easy and it’s on repeat in our home. The first time I made it my parents were at our house for dinner and we all loved it! I love how flavorful but lean this recipe is so that I can add all the yummy toppings like avocado and cheese. I like Greek yogurt so choose that instead of sour cream but I use the plain Oikos Pro for a little more protein and a little fat but lots of creaminess.

  3. 5 stars
    Made this on the stovetop and it turned out so good! Topping bar included Greek yogurt, shredded cheese, jalapeños, hot sauce and oyster crackers (per my 4 year olds request).

  4. 5 stars
    I have always loved white chili but this one, the best of the best! I did the crockpot version as I do not have an instant pot and it came out perfect. Highly recommend. The only issue I had was I used cornstarch instead of arrowroot and it clumped up (even after stirring) so it did not thicken up as it should have, but it was still so good! I’m sure the leftovers will thicken up in the fridge.

    1. I’m glad you liked it!! Probably from waiting for the IP to come to pressure, always feels like a lifetime waiting on that thing.

  5. This is a weekly favorite of ours! I’ve substituted the ground Turkey for ground chicken and it’s just as good!

  6. 5 stars
    Delicious! No season adjustments needed for this household of two. Thank you for the servings adjuster…huge + for us. Look forward to trying more of the recipes, yum!

  7. 5 stars
    Delicious! No season adjusts for this household of two. And thank you for the servings adjuster…huge + for us. Look forward to trying more of the recipes, yum!

  8. 5 stars
    Made this tonight as my first chili/soup of the season, and it was perfect. This will be my go-to white chili now, for sure. Easy to put together, and I made homemade protein cornbread muffins (from another favorite IG macro girl that i love) while it cooked. Yummy!!! So glad I have some leftovers to enjoy this weekend too.

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