Go Back
Instant Pot Turkey Chili

Healthy Turkey Instant Pot Chili (Secret Ingredient!)

This rich, hearty, protein-packed turkey chili tastes like it simmered all day—but it comes together in under 45 minutes thanks to the Instant Pot. A secret pinch of unsweetened cocoa powder adds deep, savory complexity, while fire-roasted tomatoes and smoky spices make this a healthy chili that wins cook-offs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1.5 lbs lean ground turkey (93% lean)
  • 3 cloves garlic, minced
  • 1 cup chicken or beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) chili beans (pinto beans in mild sauce), undrained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 2.5 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp unsweetened cocoa powder (secret ingredient!)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)

Equipment

  • Instant Pot
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups and spoons

Method
 

  1. Set Instant Pot to SAUTE. Add olive oil, diced onion, and both bell peppers. Cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
  2. Add the ground turkey and cook, breaking it apart, until no longer pink. Add the spices (chili powder, cumin, cocoa, paprika, oregano, salt, pepper, cayenne) and stir to coat the meat.
  3. Pour in the broth. Scrape all browned bits from the bottom of the pot thoroughly to prevent the burn notice.
  4. Add the black beans, kidney beans, and chili beans. Do not stir. Add crushed tomatoes, fire-roasted tomatoes, and tomato paste on top—again, do not stir.
  5. Secure lid and set valve to Sealing. Cook on HIGH PRESSURE for 15 minutes, followed by a 10-minute Natural Release. Then Quick Release remaining steam.
  6. Stir the chili well to incorporate the tomatoes and thicken. Serve hot with toppings such as Greek yogurt, avocado, cilantro, cheddar, or tortilla chips.

Notes

Use 93% lean turkey for the best flavor and texture—99% lean can become dry. Do not stir in the tomatoes before pressure cooking to avoid the Instant Pot burn notice. The cocoa powder will not make the chili taste like chocolate; it simply deepens the savory richness. Adjust seasoning after cooking if needed.

Like this? Leave a comment below!

QR Code linking back to recipe