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Instant pot turkey chili with toppings, on a bowl

Instant Pot Turkey Chili

Instant pot turkey chili is warm comfort food served in a big bowl of flavor with plenty of wholesome veggies and some tasty secret ingredients.
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 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 294kcal
Author Kathleen


  • 2 tablespoons vegetable oil
  • 1 pound ground turkey
  • 1 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 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cocoa
  • 1 heaping tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons coriander
  • 2 teaspoons dried oregano
  • 1 cup beer
  • 1 (15-ounce can) crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon instant decaffeinated coffee crystals
  • 2 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained


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


  • Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When display reads "hot". Add the ground turkey, onion, garlic, red pepper, and jalapeno then brown and crumble the turkey.
  • Stir in the salt, black pepper, cocoa, chili powder, cumin, coriander, and oregano, and continue to saute, stirring constantly, for 1 minute. Stir in beer scraping up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
  • Stir in crushed tomatoes, tomato sauce, Worcestershire sauce, coffee crystals, pinto beans, kidney beans, and corn.
  • 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.
  • When the pressure cooking cycle has completed, let the pot sit and naturally release pressure for 18 minutes minimum. Then turn the steam knob to venting to release the remaining pressure.
  • 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.


Serving: 1/8 of the recipe | Calories: 294kcal | Carbohydrates: 39g | Protein: 22g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 933mg | Potassium: 651mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1020IU | Vitamin C: 47mg | Calcium: 29mg | Iron: 5mg