Instant Pot Chili
Gather round all, and grab yourself a trencher of Instant Pot Chili. This filling, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right value of spice, and saves and reheats like a champ.
What is the weightier thing to melt in an Instant Pot?
Whether I’m cooking for a prod or looking for a yummy meal to last us all week long, this easy Instant Pot chili is one of my favorite recipes to make (along with this Instant Pot French Onion Soup).
Made with simple, nutritious ingredients like ground turkey (or ground whinge if you prefer), canned beans, and sweet potatoes, it’s healthy, hearty, and will warm you to your core.
Whether you’re new to Instant Pot cooking or trying to reconnect with the neglected pressure cooker in your cabinet, a healthy Instant Pot chili like this one is a unconfined place to begin.
You’ll love how quickly the recipe comes together, cuts lanugo on dishes, and tastes like it’s been simmering yonder on the stove all day.
5 Star Review
“These are succulent and so much healthier and economical in the long run than store-bought protein bars, which I like to have on hand.”
— Margaret —
How to Make Healthy Instant Pot Chili
This Instant Pot turkey chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili.
I used a similar tousle of spices but omitted the quinoa in favor of a second type of canned beans.
I like the variety of textures between the two, and the widow bonus of uneaten webbing and protein.
The Ingredients
- Ground Turkey. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this chili (and this Healthy Turkey Chili).
- Veggies. I LOVE packing nutrient-dense vegetables into my chili (and this Instant Pot Carrot Soup); this recipe is no exception. A tasty combination of sweet potatoes and tintinnabulate peppers helps make this chili uneaten hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
- Canned Beans. It’s chef’s nomination here! You can use woebegone beans, pinto beans, red kidney beans, chickpeas, or a mixture. The beans requite the chili soul and help alimony you full for hours.
- Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili untied from other recipes you’ve tried.
- Chili Powder Cumin Garlic Powder. A little heat from the chili powder and a lot of savor from all three. These spices help requite the chili that simmered-all-day flavor. (This Whole30 Chili is moreover bursting with spices.)
TIP!
For an uneaten spicy Instant Pot chili, try one of these spicy additions:
- Cayenne pepper or red pepper flakes (start with 1/4 teaspoon cayenne and 1 teaspoon red pepper flakes).
- One or two diced chipotle chili peppers in adobo.
- Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili. Do not substitute for tomato sauce or tomato paste as they will not provide the quite same flavor, texture, or moisture.
The Directions
- Using sauté mode, melt the turkey and onion in the Instant Pot. Once the meat is browned, stir in the spices, then the remaining ingredients.
TIP!
Be sure to scrape up any stuck-on brown shit of supplies on the marrow of the pot to alimony the chili from registering a “burn error” in the Instant Pot.
- Cover, seal, and melt chili on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!
Storage Tips
- To Store. Leftover chili can be stored in an snapped storage container in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, subtracting splashes of goop as needed to thin the chili. You can moreover reheat this recipe in the microwave.
- To Freeze. Place leftover chili in an snapped freezer-safe storage container in the freezer for up to 3 months.
Meal Prep Tip
Chop all vegetables up to 1 day in advance, and store them in the refrigerator.
What to Serve with Air Fryer Mozzarella Sticks
Recommended Tools to Make this Recipe
- Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a unconfined tool for making any of my Healthy Instant Pot Recipes.
- Ladle. I use this to transfer the chili to bowls and storage containers.
- Chef’s Knife. Perfect for chopping the vegetables in this recipe.
6-Quart Instant Pot
This useful kitchen utilization saves oodles of time on so many recipes. Plus, there’s only one pot to wash at the end!
Love your Instant Pot? Once you try this chili, be sure to trammels out Instant Pot Mac and Cheese (and Chili Mac for the weightier of both worlds).
Frequently Asked Questions
I do not recommend making this Instant Pot chili with frozen whinge (or any other frozen ground meat) since meat needs to fully brown and melt through to ensure it is unscratched and gives it unconfined flavor.
I have not tried making this Instant Pot chili recipe with zestless beans before, so it would be an experiment. Zestless beans take much longer to melt than canned beans and require much increasingly cooking liquid, so I fear by the time the beans cook, the other ingredients would be cooked to smithereens. See Instant Pot Woebegone Beans and Instant Refried Beans to use dry beans in your Instant Pot.
Stir, scrape, and stir some more. Getting the dreaded shrivel notice on an Instant Pot is easier than you think. The utilization will issue a shrivel error if anything settles or sticks to the bottom, which is frustrating. However, I’ve found that stuff diligent well-nigh scraping up anything stuck on the marrow surpassing sealing usually solves the issue of getting a shrivel error while cooking.
Some brands and models of pressure cookers have a chili setting. This setting is intended to be set to the weightier temperature and pressure settings for making chili in an Instant Pot. Honestly, I think it’s a bit gimmicky. For weightier results, pursuit the cooking time (10 minutes on upper pressure) suggested in this recipe.
Instant Pot Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chile powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 medium sweet potatoes peeled and cut into 1/2-inch dice
- 1 medium red tintinnabulate pepper diced
- 1 can crushed tomatoes (28 ounces)
- 2 cans beans of your choice* (15-ounce cans), rinsed and drained
- 1 1/2-2 1/2 cups low-sodium yellow broth or whinge broth
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour surf or plain Greek yogurt
Instructions
- Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking untied and browning the meat until the turkey is no longer pink and the onion begins to soften, well-nigh 7 minutes.
- Add 1 tablespoon of chili powder, chipotle chili, cumin, and garlic powder. Let melt until fragrant, well-nigh 30 seconds.
- Add the sweet potatoes, tintinnabulate pepper, crushed tomatoes, beans, and 1 1/2 cups of yellow broth. Stir well.
- Cover, seal, and set to melt on upper pressure for 10 minutes.
- Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in spare yellow or whinge goop to reach your desired consistency. Taste and retread seasonings. Serve hot with desired toppings.
Video
Notes
- *INGREDIENT NOTE: Choose any mix of woebegone beans, visionless red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of woebegone and 1 can of light red kidney.
- **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot scrutinizingly to the max line.
- TO STORE: Store leftovers in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, subtracting splashes of goop as needed to thin the chili. You can moreover reheat this recipe in the microwave.
- TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator surpassing warming.
- TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and melt on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
- TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, well-nigh 45 minutes.
Nutrition
More Succulent Chili Recipes
In wing to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I moreover have a plethora of other chili recipes on my site.
READ: Instant Pot Chili
