Instant Pot Turkey Chili

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5 from 11 votes

This chili with three beans, ground turkey, and bacon is hearty and satisfying - the ultimate comfort food!

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 20

Natural release time 10

Servings people

Calories 276kcal

Author Marlynn Schotland

Equipment

Instant Pot, Ninja Foodi, or other electric pressure cooker

Ingredients

8 slices bacon, sliced into small pieces
1 red bell pepper, cored, de-stemmed and diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 - 1½ lbs. ground turkey
1 can (14.5 oz) black beans, drained
1 can (14.5 oz) pinto beans, drained
1 can (14.5 oz) kidney beans, drained
1 can (14.5 oz) fire-roasted tomatoes (do NOT drain first)
1 can (14.5 oz) beef stock (should equal a little more than 2 cups)
1 can (6 oz) tomato paste
2 tbsp Worcestershire sauce
2 tsp ground oregano
2 tbsp ground chili powder
2 tsp ground cumin
1 tsp ground paprika
2 tsp salt
½ tsp ground black pepper

Add-ons and garnishes

sour cream (optional)
cilantro leaves, finely chopped (optional)
jalapeño (optional)
shredded cheddar cheese (I use Daiya non-dairy shreds)

Instructions

Press the Saute mode on your instant pot, then add the bacon. Sauté until the bacon is crisp. Transfer bacon to a plate or bowl lined with paper towels. Drain some of the grease, leaving about a tablespoon of grease in the pot.
Add the red pepper, onion, and garlic and sauté until the peppers are slightly soft.
Add the ground turkey and ground beef and cook until the meat is browned, breaking up the meat and mixing with the veggies throughout.
Add remaining ingredients and half of the cooked bacon. Seal the lid.
Press the Chili setting (or Manual/Pressure Cook) on your instant pot and cook for 20 minutes. Allow pressure to release naturally for 10 minutes, and then quick release.
Optional: top individual servings with bacon, sour cream, cheddar cheese, and/or sliced jalapeños.

Notes

TO MAKE THIS CHILI IN A SLOW COOKER:

Cook the bacon and set aside on a plate lined with paper towels.
Sauté the red pepper, onion, and garlic in a large skillet. Add the meat and cook until browned.
Add all ingredients (except for half the bacon) into the slow cooker and cook on high for 3 hours or low for 5-6 hours.

TO MAKE THIS CHILI ON THE STOVE:

Follow the instructions as you would for the instant pot, but after combining all ingredients, bring the chili to a low boil and then turn down to a low simmer for 3-4 hours.

DAIRY-FREE OPTIONS

Instead of full dairy sour cream and cheddar cheese, I use Tofutti Sour Cream and Daiya Cheddar Style Shreds.

ELECTRIC PRESSURE COOKER/MULTI-COOKER EQUIPMENT: I make this in my 8-quart Ninja Foodi or 8-quart Instant Pot. You can also make this in the 6.5-quart Ninja Foodi or the 6-quart Instant Pot. Do NOT attempt to make this recipe in a 3-quart multi-cooker unless you reduce the ingredient amounts. Regardless of size, always make sure your ingredients do not go above your multi-cooker's fill line.

Nutrition