Print Recipe

Instant Pot Turkey Chili

Servings: 6
Author: Chellie Schmitz


  • 2 tbsp olive oil
  • 1 Onion chopped
  • 3 cloves of garlic minced
  • 2 lbs lean ground turkey
  • 2 cups chicken broth
  • 2 cups prepared Great Northern beans or Navy beans
  • 2 15 oz cans diced tomatoes
  • 1 small butternut squash peeled and cut into bite size chunks
  • 1 4 oz can of green chiles
  • 1 1/2 tbsp cumin
  • 1 tbsp chile powder
  • salt and pepper to taste
  • cilantro for garnish (optional)
  • plain Greek yogurt or sour cream for garnish optional


  • Turn Instant Pot on to the Saute' feature.
  • Add olive oil and onions and saute until translucent, about 5 minutes.
  • Add garlic, stir until fragrant, about 30 seconds.
  • Add ground turkey and brown until cooked through. If the turkey isn't very lean and you have a lot of grease, you may strain it and return it back to the pot. This is optional.
  • Add chicken broth (I like to use bone broth for extra nutrients), beans, tomatoes, squash, chiles, cumin, chile powder, salt & pepper. Stir to combine.
  • Cover and turn the Instant Pot on to the Slow Cooker function. Cook on high for 4 hours, or low for 6-8 hours.
  • Serve topped with cilantro and plain yogurt or sour cream.