Instant Pot Beef and Turkey Chili with Beans
This instant pot chili is made with a combo of ground beef and turkey, hearty beans, fire roasted tomatoes and a hefty dose of classic chili spices. It’s made in the pressure cooker to save on time but can also be made over the stove top or dutch oven 🥣.
A big bowl of chili is my winter comfort food. There’s endless possibilities of chili toppings and it’s a great way to get kids involved in building their bowl. We love shredded cheese, diced onion, green onions, olives and avocado. Anything goes!
Make extra and when you’re ready to switch it up, add it to chili cheese enchiladas. Try my instant pot turkey chili, black bean chicken chili or chicken and white bean chili for more chili heaven.
Why you’ll love this recipe
- 241 calories per serving with 28g protein.
- Easy prep!
- Perfect weeknight meal.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for the full list and instructions for this easy instant pot chili recipe.
- Ground Turkey and Ground Beef: I like the combo of both but feel free to use one over the other or ground chicken.
- Fresh Garlic: cuz, garlic.
- Yellow Onion
- Bell Peppers: I use one red and one green.
- Fire Roasted Tomatoes: this is a must! I highly suggest using the fire-roasted but regular diced tomatoes will also work.
- Tomato Paste: this adds a ton of flavor and thickens the chili. I’ve used tomato sauce in a pinch but it’s not quite the same as the paste.
- Beef Broth: you can use chicken broth but I prefer beef broth for the heavier flavor.
- Diced Green Chilis: or chopped jalapeños for added spice.
- Chili Beans: I use BUSH’S BEST Mixed Beans in a Mild Chili Sauce. You can also add black beans, pinto beans, red kidney beans or white beans.
Variations
- Add a dollop of sour cream or Greek yogurt.
- Sprinkle with green onions or cheddar cheese prior to serving.
- Add a dash of cayenne pepper, hot sauce or red pepper flakes if you need some heat.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make this instant pot chili recipe (a visual step-by-step guide)
Step 1: brown the meat & add ingredients
Turn instant pot to sauté, drizzle the bottom with a smidge of olive oil just to avoid the meat sticking. Add garlic and cook until fragrant. Add the ground turkey and ground beef to the pot (image 1) and cook until browned but not fully cooked through (image 2). Mix all the browned bits from the bottom of the pot. While still in the sauté function add onions, bell peppers (image 3) and all remaining ingredients and spices (image 4). Stir together well.
Step 2: pressure cook chili
Put on the lid and set to pressure cook for 30 minutes. You can natural release or quick release. When done, give your chili a good stir (image 5) and top with sour cream, greek yogurt, shredded cheese, chopped red onion and/or avocado.
Expert Tip!
This is even better as it sits, so make extra!
Recipe FAQs
Stove Top: Brown your meat directly in the pan, add all the ingredients and bring to a boil. Once the macro friendly chili is boiling, reduce to a simmer, cover and let simmer for 30 minutes. Be careful not to over simmer as you will loose liquid.
Crockpot: Using the same method as above place the lid o the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3. Again, be careful not to over cook and loose liquid.
Definitely. I like using Souper Cubes to freeze soups and stews. They make is really easy to freeze this macro friendly chili in single serve portions.
Greek yogurt or sour cream, shredded cheddar cheese, red onion and Sweet Heat Jalapenos. You can also add avocado or even put some corn bread directly into the macro friendly chili and mash it all up!
I suggest doubling this recipe because it gets even better over the next few days. Store in an airtight container in the fridge for up to four days.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Instant Pot Chili
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Equipment
- Instant Pot
Ingredients
- 1 lbs. lean ground beef 93/7
- 1 lbs. lean ground turkey 99/1
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 bell peppers, chopped (1 green, 1 red)
- 2 cans diced Fire Roasted Tomatoes 14 oz cans
- 1 can tomato paste 6 oz.
- 1 can diced green chilies 4.5 oz
- 1.5 cups low sodium beef broth
- 1 can BUSH'S BEST Mixed Beans in a Mild Chili Sauce 15.5oz can (or any chili beans in mild sauce)
- 4 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Turn instant pot to sauté, drizzle the bottom with olive oil just to avoid the meat sticking. Add garlic and cook until fragrant. Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
- While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
- Put on the lid and set to pressure cook for 30 minutes. Once done, you can let this self release all the way or quick release. Remove the lid and stir together to combine.
- Serve topped with sour cream, Greek yogurt, shredded cheese, chopped red onion and/or avocado. A favorite topping fore this chili is the Sweet Heat Jalapenos from Mt. Olive, they add the perfect amount of sweet spice to the dish!
Notes
- I use Bush’s Mixed Chili Bean – Pinto and Kidney in mild chili sauce.
- Add any additional desired veggies.
- Nutritional information is an estimate and will change with any substitutions.
