Instant Pot Turkey Chili
Shannon Clark
Shannon Clark
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431 Calories
33 g Carbs
54 g Protein
9 g Fat
Total Time
5 servings

Chili is a delicious, soul-warming recipe perfect for a lazy evening at home. A great source of protein and complex carbs, this is an ideal meal after a hard workout session.


  • 1½ lb ground 99% fat-free turkey breast
  • 1 whole onion, finely diced
  • 5 clove garlic, minced
  • 1 cup, chopped or sliced tomato, diced
  • 1 14 oz can kidney beans, canned
  • 1 tbsp chili powder
  • 1 cup white beans
  • 1 tsp, whole cumin seed
  • 1 tsp, leaves oregano
  • 1 tbsp apple cider vinegar
  • 1 whole green pepper, chopped
  • 1 small red bell pepper, sliced
  • 1 cube beef Broth
  • 1 tbsp fish sauce
  • 3 tbsp tomato paste
  • 1 tsp cocoa powder, unsweetened
  • ½ cup reduced fat cheddar cheese, shredded
  • 1 tbsp olive oil

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  1. Turn your Instant Pot to sauté setting and add olive oil.
  2. When oil is hot, add ground turkey breast, salt and pepper to taste, and cook for 5 minutes.
  3. Remove the juice from the ground turkey to prevent boiling. Set juice aside. Continue cooking chicken for another 5 minutes or until brown.
  4. Add the diced vegetables to the Instant Pot along with the cumin seed and chili powder. Cook together with turkey for 5 minutes.
  5. In a bowl, combine broth, fish sauce, light soy sauce, tomato paste, and cocoa powder. Pour half cup of broth mixture into Instant Pot and stir, being sure to scrape the bottom.
  6. Pour meat juice back onto pot along with beans and tomatoes. Close lid and cook on manual setting with high pressure for 10 minutes.
  7. Relive pressure, spoon chili into bowls and serve garnished with cheese.

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