Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Turkey Chili

Rated as 4.67 out of 5 Stars
822

"It doesn't get easier than this! Brown some meat, then 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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 247
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute 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.
  3. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Footnotes

  • Cook's Notes:
  • Substitute ground beef or chicken if you prefer.
  • You can freeze leftover canned chipotle peppers in ice cube trays for future use.

Nutrition Facts


Per Serving: 247 calories; 7.5 26.5 19 45 1085 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Followed the recipe to the letter except I used black beans instead of light red Kidney Beans. They pretty much disappeared. Next time I would add more Cumin to the spice mix and maybe try addin...

Most helpful critical review

Followed the recipe, but the timing seemed off. After release, the chilli was more like soup. I ended up turning the saute on low and cooking it down.

Most helpful
Most positive
Least positive
Newest

Followed the recipe to the letter except I used black beans instead of light red Kidney Beans. They pretty much disappeared. Next time I would add more Cumin to the spice mix and maybe try addin...

PRETTY SPICY! could cut out the chipotle or the jalapeno pepper. But definitely a lively dish. And warming on a cold winter night. Used leftover diced Tgiving turkey instead of ground turkey. An...

This was delicious! So quick and easy to make. I left out the coriander (simply because I didn't have any) and jalapeno, and I replaced the chili in adobo with a couple of tablespoons of Trader ...

Very tasty and very spicey

Excellent combination of spices.

Followed the recipe, but the timing seemed off. After release, the chilli was more like soup. I ended up turning the saute on low and cooking it down.

No changes and I loved this dish

We followed the recipe and it was great. It had a nice heat to it and the cocoa gives the Chile a nice depth of flavour.