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instant pot chili for a chilly day

  • Author: Beth Djalali


  • 1 lb ground turkey
  • 1 cup chicken broth
  • 1 large onion diced
  • 3 large garlic cloves minced
  • 1 bell pepper diced
  • 1 1/2 cups corn canned or frozen
  • 14 oz can red kidney beans rinsed and drained
  • 14 oz can cannellini rinsed and drained
  • 14 oz can black beans rinsed and drained
  • 2 tbsp chili powder for mild or 3 tbsp for spicy
  • 1 tsp cumin
  • 1 tsp oregano dried
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 28 oz can diced tomatoes low sodium
  • 6 oz can tomato paste low sodium
  • Avocado oil
  • Green onion cilantro, cheese, plain yogurt, or sour cream


  • On Instant Pot, press Sauté and let appliance preheat until the display says Hot.
  • Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with a spatula often. Meat doesn’t have to cook through.
  • If you see the bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not – then it’s fine.
  • Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
  • Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes, and tomato paste.
  • Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 15 minutes.
  • After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes.
  • Open the lid, stir and serve hot with your favorite toppings.


  • Serving Size: 2 cups
  • Calories: 290
  • Sugar: 8g
  • Sodium: 494mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 37g
  • Fiber: 11g
  • Protein: 23g
  • Cholesterol: 31mg