Instant Pot Turkey Chili
Prep time
Cook time
Total time
Serves: 5 servings
  • 21oz 93% lean ground turkey
  • 1 tbsp vegetable oil
  • ½ white onion, chopped
  • 2 tbsp minced garlic
  • 28oz diced tomatoes
  • 15.5oz can kidney beans, drained and rinsed
  • 14.5oz can black beans, drained and rinsed
  • 14.5oz can low sodium chicken broth
  • 6oz can tomato paste
  • 2 cups frozen corn
  • 1 tbsp chili powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ tsp ground cumin
  1. Start out by adding the tablespoon of vegetable oil to the instant pot. Then turn the Instant Pot to the "saute" setting. Once the oil is simmering, add in the minced garlic, chopped onion and ground turkey. Cook the turkey until it's brown and the onions are translucent. Then turn the Instant Pot off.
  2. Add in the corn, kidney beans, black beans, corn, chicken broth, and seasonings and stir until well combined. Then add the diced tomatoes and tomato paste on top (do not mix)
  3. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once it's done cooking let the steam naturally release for about 10 minutes and then you can do a quick release.
Nutrition Information
Serving size: 5 servings Calories: 464 Fat: 13 Saturated fat: 4.3 Carbohydrates: 53.7 Sugar: 15 Sodium: 384 Fiber: 14.6 Protein: 38.8 Cholesterol: 85
Recipe by Everyday Wellness at