Instant Pot Turkey Chili

This Instant Pot Turkey Chili is thick, hearty, and packed with deep, savory flavor. Ground turkey, beans, peppers, and corn cook with bold spices and a few secret ingredients for a cozy chili that tastes like it simmered all day.

Course Chili, Main Course

Cuisine American

Keyword How Do I Make Instant Pot Turkey Chili, How To Make Instant Pot Turkey Chili, Instant Pot Turkey Chili, Instant Pot Turkey Chili Recipe

Prep Time 20

Cook Time 35

Total Time 45

Servings servings

Calories 294kcal

Author Kathleen

Ingredients

2 tablespoons vegetable oil
1 1/2 pound ground turkey
1 1/2 cup onion, diced
1 tablespoon garlic, minced
2 medium red bell peppers, seeded, ribs removed and diced
1 medium jalapeno, seeded, ribs removed and minced
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 tablespoon unsweetened cocoa powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 cup mild beer
1 (15-ounce can) crushed tomatoes
1 (8-ounce) can tomato sauce
1 1/2 tablespoon Worcestershire sauce
1 teaspoon instant decaffeinated coffee crystals
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained

Toppings:

corn chips
cheese, shredded
red onion, minced
avocado, sliced
sour cream

Instructions

Cook Turkey: Set a 6-quart Instant Pot to Sauté. When hot, add 1 tablespoon oil and the ground turkey. Sprinkle with 1 1/2 teaspoon salt, 1/2 teaspoon black pepper and cook until no longer pink, breaking the turkey into bite-size crumbles.
Using a slotted spoon, transfer the turkey to a plate. If the turkey releases a substantial puddle of liquid, discard the excess liquid.
Build the vegetable base: Add the remaining tablespoon oil. Add the onion, red bell peppers and jalapeño. Cook for 4–5 minutes, until the onion begins to soften.
Add the garlic and cook for 30 seconds.
Bloom the seasonings: Add the chili powder, cumin, coriander, smoked paprika, oregano, cocoa powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Cook, stirring constantly, for about 30 seconds, just until fragrant.
Deglaze: Pour in the beer and scrape the bottom of the pot extremely well, loosening every browned bit.
Stir in the Worcestershire and instant coffee. Let the mixture simmer for 1–2 minutes.
Add the turkey, beans, and corn: Return the turkey and any accumulated juices to the pot. Add the kidney beans, pinto beans, and corn and stir until the mixture is evenly combined.
Layer: Pour the crushed tomatoes evenly over the top, followed by the tomato sauce. DO NOT STIR after adding the tomatoes.
Cook: Place the lid on and set the “steam release” knob to “sealing”. Press the “Manual” button and set to pressure cook on high for 15 minutes.
Natural Release: When the pressure cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Then carefully turn the steam release knob to Venting to release any remaining pressure.
Finish: After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.

Nutrition