Hearty Instant Pot Chili
Prep time
Cook time
Total time
Looking for a delicious dinner that's quick and hearty? This instant pot chili is perfect for cold weather season, it will warm you from the inside out!
Recipe type: Instant pot, dinner, family meal, turkey
Cuisine: American
Serves: 6 servings
Hearty Instant Pot Chili:
  • 1 tablespoon grapeseed oil
  • 1 lb ground turkey
  • 1 medium yellow onion, peeled and diced
  • 1 medium red bell pepper, stem and seeds removed, diced
  • 2 tablespoons ancho chili powder
  • 1½ tablespoon light brown sugar
  • 1 tablespoon granulated salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1½ teaspoon smoked paprika
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cocoa powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • 1 tablespoon sherry cooking wine
  • ¾ cup beef broth
  • 1 can (6 oz) tomato paste
  • 4 tablespoons minced garlic
  • 1 can (10 oz) Ro*Tel tomatoes (undrained)
  • 1 can (14.5 oz) petite diced tomatoes (undrained)
  • 1 can (15.25 oz) red kidney beans, drained and rinsed
  • 1 can (15.5 oz) white beans, drained and rinsed
Optional Toppings:
  • Shredded Cheddar Cheese
  • Avocado slices
  • Tortilla strips
  • Sour cream
  1. Begin by pressing the "saute" button on your instant pot after removing the lid.
  2. Add the grapeseed oil, then wait a minute or two to heat before adding the ground turkey. You should get a nice sizzle when the turkey is added.
  3. Break up the meat a bit, and stir until it's mostly browned. Now add the onion.
  4. Saute the onion for another minute or two, until they begin to soften. Add the bell pepper.
  5. Continue to stir and saute for about a minute. Now add all of the seasonings. This includes the chili powder, brown sugar, salt, cumin, oregano, basil, paprika, cardamom, cayenne pepper, cocoa powder, nutmeg and black pepper.
  6. Stir it up quickly the add the sherry. Let the sherry sort of deglaze the pan before adding the beef broth. Stir well.
  7. Now stir in the tomato paste and minced garlic. Add both cans of tomatoes - be sure NOT to drain them. We want that liquid too!
  8. Once everything is all stirred together, add the beans that have been rinsed WELL. Stir it all together, then close the lid.
  9. Make sure to adjust the dial to the SEALED position.
  10. Now press power on the instant pot to get it out of saute mode.
  11. Press manual, then set it to 18 minutes at high.
  12. Once it beeps you can either wait a few minutes and do quick release, or let it naturally release for about 10-15 minutes.
  13. Turn off the Instant Pot and stir well.
  14. Serve with shredded cheese, a dollop of sour cream, slices of avocado and some tortilla strips.
  15. Enjoy!
** cooking time does not account for time to build pressure in the pot and time to cool. Please allow some additional time for this.
Nutrition Information
Serving size: 2 cups Calories: 376 Fat: 8.2g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 49.3 g Sugar: 14 g Sodium: 816 mg Fiber: 12.8 g Protein: 26.1 g Cholesterol: 43.9 mg
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2019/02/hearty-instant-pot-chili/