Recipe: Instant Pot Turkey Chili

During the colder months I always crave soups and stews and chili. One of my favorite chili recipes is a paleo bean free chili you make in a crockpot. But since getting an instant pot, I haven’t been making dinners in my crockpot as much (typically because I forget to set a reminder to prep everything and get it into the crockpot midday). Through a little trial and error I’ve made an instant pot version of my favorite chili recipe and am excited to share it with you!

This recipe is chock full of veggies in place of beans, but feel free to add in some beans if you’d like! Whenever we make this recipe, it makes enough for about 6-8 servings (so we usually eat it for dinner, and lunch the next two days). You can also freeze some of it to have on hand for emergency meals!


Instant Pot Turkey Chili


  • 2 lbs. of ground turkey (you could also use ground beef)

  • 1 onion, diced

  • 4 cloves of garlic, minced

  • 2-3 large carrots, diced

  • 2-3 ribs of celery, diced

  • 2 bell peppers (I like to use 1 green and 1 red/orange/yellow), diced

  • 1 jalapeno, minced (optional - leave out if you want a milder chili)

  • (2) 14-ounce can of crushed or stewed tomatoes

  • (1) 14-ounce can of diced tomatoes (try fire roasted for an extra kick)

  • (1) 15-ounce can of tomato sauce

  • 3 tablespoons of chili powder

  • 1 tablespoon each of oregano & cumin

  • 1 teaspoon each of salt & pepper

  • 1/4 - 1/2 teaspoon of cayenne (optional - makes it spicier)

  • Optional toppings: apple cider vinegar, chives, avocado, crumbled bacon, lime


  1. Turn Instant Pot to sauté and once hot, add fat of your choice (coconut oil, olive oil, etc)

  2. Add onion, cook for 1-3 minutes, then add garlic, cook until fragrant (~1 min)

  3. Add turkey, break down and brown

  4. While turkey is cooking, chop the rest of the veggies

  5. Once turkey is cooked through, add everything else to the instant pot (carrots, celery, bell pepper, jalapeno, tomatoes, and spices). Give everything a good stir making sure the spices get evenly distributed.

  6. Close the lid and set the instant pot to cook on Manual - High Pressure for 15 minutes.

  7. When your chili has finished cooking, you can manually release if you’re ready to eat, or let the pressure release naturally and eat when you’re ready.

  8. Season with additional salt, pepper, and apple cider vinegar to taste.

  9. Serve and top with your favorite toppings (like avocado, crumbled bacon, or chives!)

  10. Store extra in the fridge for 4-5 days or freeze for up to 6 months.