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pressure cooker turkey chili

Pressure Cooker Turkey Chili

Quick, easy, and flavorful turkey chili in the Instant Pot. 
Course Main Course
Cuisine American
Keyword pressure cooker turkey chili
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 460kcal
Author Tanya


  • 2 Tbsp vegatable oil
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves chopped
  • 3 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lb ground turkey
  • 1 (15oz) can sweet kernel corn rinsed and drained
  • 1 (15oz) can light red kidney beans rinsed and drained
  • 1 (15oz) can dark red kidney beans rinsed and drained
  • 1 cup chicken broth
  • 1 (28oz) can diced tomato
  • 2 Tbsp very fine cornmeal (optional)


  • Set your Pressure Cooker to sauté mode. Once it displays "HOT", add vegetable oil. Once oil heats, add onion and red bell pepper and stir until softened, about 3 minutes. Add garlic cloves and cook for about 1 minute more.
  • Add ground turkey and stir, cooking until meat is no longer pink. Add chili powder, cumin, oregano, cinnamon, paprika, salt, black pepper, and cayenne pepper. Stir and turn off Pressure Cooker. 
  • Add corn, kidney beans, and chicken broth and stir. Place can diced tomatoes on top but do not stir, just leave it on top. 
  • Set Pressure Cooker on Manual (Pressure Cook) for 25 minutes. Cover, making sure the valve is set to seal. 
  • Once time is up, allow pressure cooker to natural release for 10 minutes, then quick release by switching valve to vent. Once pressure is fully released, open and stir. 
  • If you find chili to watery, set pressure cooker to sauté until mixture starts to boil and stir until desired consistency, no longer than 5 minutes. Add 2 Tbsp of cornmeal to thicken. 



Top with your favorite Chili toppings: Jalapeno, cheddar cheese, avocado, sour cream, etc.

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Calories: 460kcal