When it comes to homemade comfort food, it’s hard to beat this instant pot turkey chili recipe. The electric pressure cooker makes an already easy recipe even easier!
One of my favorite things about inexpensive groceries is that they often make the tastiest dinners.
Ground turkey, for instance. Our grocery store, HEB, has good quality frozen, lean ground turkey for (usually) $1.25/lb.
That’s a great price! Especially when you compare it to ground beef. Another popular meat choice for chili around here is ground pork – which, again, isn’t quite as expensive as beef, but definitely not the frugal, delicious choice that turkey is.
Ingredients You Will Need
Aside from the turkey, we have beans – cheap, even if you buy them canned, though I like to use dry beans to can chili beans myself to save wasted packaging and money and know my ingredients are quality. When we make chili, though, we don’t use beans because they’re cheap. We use them because chili without beans is incomplete – the frugal aspect is a happy footnote. They add a lot of protein, at very little cost! You can use white beans, navy beans, or pinto beans in chili. My mom used to use red kidney beans, and I sometimes also use black beans such as in this Black bean chili.
I know using beans in chili is polarizing. Even in my own family! So you might disagree with me. And if you do – no problem! Just swap the beans in the ingredient list for extra turkey.
Anyway, other ingredients in this chili – such as onions and canned tomatoes – are also excellent frugal staples.
And let’s not forget spices. Chili powder, cumin, and paprika are the three essential spices. You literally can’t have chili without them. You’ll also use garlic powder, oregano, cayenne (or crushed red pepper), and salt and pepper.
To top it off, you’ll add crushed tomatoes. I also like to add diced tomatoes, but if you, like my kids, aren’t a fan, you can use all crushed, or sauce.
Does healthy turkey chili reheat well?
Oh my goodness, yes! Chili makes the best leftovers!
The longer those spices have to blend and permeate every ingredient with flavor. The better your chili will be.
Just put leftovers in a pan, and heat on the stove top over medium heat, stirring occasionally. Or, it you just want a bowl of it, put your cold chili in a bowl and zap it in the microwave.
How to store leftover chili
For leftovers you plan to use up quickly, simply store in an airtight container, such as mason jars, in your refrigerator.
For freezing chili, much the same. I like to use zip top bags though. Fill them up, lay them flat on a cookie sheet and pop in the freezer so they freeze flat and are easy to store, remove, thaw, etc.
To use, put the bag in a bowl or pan in the refrigerator to thaw for a day or two before using. Of if you’re in a hurry, cut the bag open, put the frozen chili in a pot with a little water, and heat slowly, stirring often, so it doesn’t burn. That can be a bit tedious, so I definitely recommend planning ahead to thaw in the refrigerator if you can.
But what to make WITH the chili?
My husband and kids like to eat their chili with gluten free cornbread, which is another frugal staple.
Other than that, make sure to pull out all of your favorite chili toppings.
We love sour cream (or greek yogurt), cheddar cheese, green onions, and corn chips (like Fritos).
But y’all, we don’t eat chili because it’s cheap. We eat it because it’s good. Chili warms our inside up on a cold day, and it makes us happy.
Or at least, it makes me happy, and I’m guessing if you’re reading this recipe, it makes you happy too. 😉
Another thing that makes me happy is my Instant Pot.
So long slow cooker, because the instant pot does your job, and so many more.
I used to brown my turkey and sauté onions in one pan with a little bit of olive oil, then transfer it to the slow cooker.
Now, with instant pot turkey chili, the whole recipe is contained in one pot, which simplifies cleanup tremendously.
That said, the steps are pretty much the same.
It’s just that instead of two pots, you’ll use just one.
And instead of babysitting a simmering pan on the stove as you would for stovetop chili, you’ll be able to set it and forget it, just like you would the slow cooker.
So the instant pot turkey chili recipe is a win from all directions.
There’s just nowhere to go wrong.
But for now, let’s focus on our Instant Pot turkey chili!Print
Instant Pot Turkey Chili Recipe
This Instant Pot turkey chili is so delicious, easy to make, and great for the whole family!
- 1 lb ground turkey
- 1 onion, chopped
- 1 15 oz. can of crushed tomatoes (or tomato sauce)
- 1 15 oz. can petite diced tomatoes (I sometimes use all crushed tomatoes because my kids don’t like diced)
- 1–2 cans chili beans, or pinto beans
- 2 Tablespoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 Tablespoon ground cumin
- 1/4–1/2 teaspoon ground cayenne pepper
- salt and pepper to taste
- 1–2 cups water or chicken broth
- Select Instant Pot setting “Sauté”
- Add ground turkey and onion to pot, cooking and stir until meat is brown, onions are translucent, and moisture is mostly evaporated. The turkey I buy is generally pretty lean and I don’t find it necessary to drain the meat, but use your judgement here
- Mix in tomatoes, beans, and seasoning
- Add up to 2 cups of water or beef broth to reach desired consistency
- Place lid on Instant Pot and select “beans/chili”
- Toggle time setting to pressure cook for 12 minutes
- Leave in pot on the “keep warm” setting up to 2 hours until ready to serve.
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