A turkey chili made in the pressure cooker or Instant Pot is one of my favorite go-to recipes during the holiday season. This meal provides an incredible amount of nutrients that fill our soul, not just bellies. If you do not eat meat, you can easily substitute turkey for a vegetarian meat option.
With a good amount of tomatoes, you sure will load up your body and your cells with antioxidants that boost your immune system by eliminating compromised cells and strengthening their rebuilding mechanism.
A hearty Instant Pot Turkey Chili is a welcome dinner or even lunch during a cold time of the year. With an aromatic steaming chili, you can easily feed your family.
Can I Freeze the Chili Leftovers?
If you have cooked a lot of this delicious chili – freeze it for later snacks and meals!
You can make this chili in quantity and freeze for later use. Storing in smaller freezer bags or tubs would allow you to prep your lunch, snack, dinner in a matter of minutes.
You will like this fact that cooking this recipe initially takes about 30 minutes. Pressure cooker or Instant Pot is my go-to helper when I need flavor, protein, and happy tummies around the table! Happy Chili-ing!
Best Instapot Turkey Chile
Pressure cooker recipes are unique and versatile. They cook fast. They preserve nutrition value of the ingredients. This turkey chili, for example, is so versatile, you will want to repeat the experience!
You can enjoy the chili as is with tortilla chips, crackers or taco shells. Those who love rice and mashed potatoes, can add this chili on the side to enjoy with the entree.
I also like to add green salad mix to my instapot turkey chili when I have a quick lunch.
Easy Cooking Steps for A Pressure Cooker Chili
5 Minutes To Sautee the Veggies
The 8 Spices That Make the Chili Flavor
This is the best pressure cooker turkey chili I have in my cookbook. The secret is the flavorful herbs and spices. Here’s a list of spices I use in this turkey chili:
- Chili powder or chili flakes
Don’t underestimate the power of spices. Though we need only a small amount of them during meal prep, the vitamins and minerals they provide are exceptional to support our well-being.
Red chili peppers that are made into chili powder bring in a ton of vitamins and minerals to the table. Vitamin C (immune function, antioxidant, collagen supporter), Vitamin B6, Vitamin K1, Vitamin A, potassium, copper – are just a few nutrients that our bodies need on the daily basis.
Cumin is well known for promoting good digestion. It fights bacteria and parasites, has an anti-inflammatory effect, and has anticancer properties.
Cinnamon is one of may favorite spices as it provides a powerhouse of nutrients that are anti-inflammatory, anti-cancerous, and even may cut risk of heart diseases.
Oregano is a wonderful partner to garlic and tomato. Add this herb every tie you cook with those ingredients to bring in the aroma in them to the surface.
Enjoy the Chili with Chips, Taco Shells, Fresh Salad Greens!
I love adding beans to my chili. I use pinto, white beans, kidney beans, black beans – any bean is a great addition to any meal, especially when it comes to chili.
Beans are full of fiber and micronutrients like lignans that benefit heart health, osteoporosis and some types of cancers. Having protein on its own won’t be truly helpful. You need fiber to move that stuff through your systems and eliminate the toxins that appear as by-products during protein digestion.
Celebrate the beans of all kinds in your food choices to literally support your different systems within the body.
Bon Appetit to the Fiber, Protein and Antioxidants in Turkey Chili!
- 2-3 Tbsp extra virgin olive oil
- 2-3 lbs ground turkey – I use Organic and up to 7% fat to reduce fat content
- 2 cups onions, chopped
- 1 red or yellow bell pepper, organic
- 2 Tbsp garlic, minced
- 3 Tbsp chili powder or chili flakes
- 1.5 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp oergano
- 2 cups tomatoes, diced or you can use canned low-sodium
- 1/2 cup vegetable or chicken broth, low-sodium
- Salt and pepper to your taste
- 1 bay leaf
- 2 Tbsp cornmeal
- 2 cups cooked beans: any type you like
- Add 1 Tbsp of olive oil to the cooking pot of the Pressure cooker
- Select Browning, let oil heat for 3-4 minutes, then add turkey meat and cook for 5 minutes.
- When cooked, move the meat out into the bowl. Set aside.
- Select Saute, add onions, bell peppers, garlic to the cooking pot and saute for about 5 minutes.
- Stir in the mixed up spices.
- Cook for 2-3 minutes until aromatic.
- Stir in the reserved meat, tomatoes, broth, salt, pepper, and bay leaf.
- Cover and lock lid in place.
- Select HIGH Pressure and set time to 5 minutes.
- When you hear the beep sound, the food is ready. You can release pressure manually or use Natural Pressure Release.
- Add cornmeal to thicken the chili.
- Add cooked beans of choice to the chili and let it stand for a minute or two.
- Serve hot or cooled.