My Favorite Instant Pot Chili

    Instant Pot Chili

    Instant Pot chili in bowl topped with sour cream and cheese

    Gather round all and grab yourself a bowl of cozy Instant Pot Chili. This hearty pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.

    Instant Pot chili in bowl topped with sour cream and cheese

    Why You’ll Love This Easy Instant Pot Chili Recipe

    • It’s Packed with Nutritious Ingredients. Made with uncomplicated ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this chili is wholesome, hearty, and will warm you to your core. Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should!
    • Great for Meal Prep or for a Crowd. When I’m looking for a yummy meal to last us all week long, this easy Instant Pot chili is one of my favorites (along with this Instant Pot French Onion Soup). It reheats beautifully, is freezer-friendly, and can be served in various ways to keep the leftovers interesting.
    • The Instant Pot Makes it Easy. Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. Once you know how to cook chili in an Instant Pot, you’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day.
    Chili in Instant Pot

    5 Star Review

    “This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”

    — Dylan —

    How to Make Instant Pot Chili

    The Ingredients

    • Ground Turkey. I made this Instant Pot chili with turkey, inspired by my Healthy Turkey Chili. Ground chicken would also work well here, as would lean ground beef. (If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.)
    • Veggies. I LOVE packing nutrient-dense vegetables into my chili; this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious.
    • Canned Beans. It’s chef’s choice here! You can use black beans, pinto beans, red kidney beans, chickpeas, or a mixture.
    • Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
    • Chili Powder + Cumin + Garlic Powder. With a little heat from the chili powder, these three give the chili that simmered-all-day flavor. (This Whole30 Chili is also bursting with spices.)
    • Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili. Do not substitute for tomato sauce or tomato paste as they will not provide the quite same flavor, texture, or moisture.

    Substitution Tip

    For an Instant Pot chili without beans (more like a Texas chili con carne), check out my Instant Pot Paleo Chili.

    The Directions

    Browning turkey in Instant Pot
    1. Sauté the Turkey. Cook it with the onion in the Instant Pot.
    Stirring seasonings into ground beef
    1. Add the Rest of the Ingredients. Stir in the spices, then add the remaining ingredients.
    Stirring Instant Pot chili
    1. Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings and ENJOY!

    Leftover Ideas

    Stretch your leftovers into another complete meal by serving them over noodles, rice (brown or white), quinoa, with Jalapeño Cornbread, or stirred into Instant Pot Mac and Cheese.

    Overhead view of Instant Pot chili in bowl

    The Best Instant Pot Chili Toppings

    • Avocado. This is one of our favorite chili toppings! Homemade Guacamole is delish too.
    • Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
    • Cilantro or Green Onions. Fresh and flavorful toppings that add a burst of color to any chili recipe (like this Crockpot White Chicken Chili).
    • Cheese. For added indulgence, sprinkle some shredded cheddar cheese or a Mexican cheese blend on top of your bowl.
    • Jalapeño. Turn up the heat with some diced jalapeño or Pickled Jalapeños.
    • Bacon. Instant Pot chili with bacon would be delicious! Add some cooked and crumbled pieces of Baked Bacon in the Oven over the top of your bowl. You could also start this recipe by sautéing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, and sprinkle the bacon on before serving.
    • Chips or Crackers. Offer some contrasting crunch with corn chips, crackers, or tortilla chips.
    • Lime Wedges. A squeeze of fresh lime juice is great for adding some acidity to balance the flavors in the chili.
    Bowl of Instant Pot chili topped with sour cream and cheddar cheese

    Recipe Tips and Tricks

    • Thicken It Up. If you want to know how to thicken Instant Pot chili, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.
    • Scrape It Off. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.
    • Swap the Veggies. Cubed butternut squash or chopped carrots are great alternatives if you don’t enjoy sweet potatoes. They have a similar flavor profile and will cook in a similar amount of time as the sweet potatoes.
    • For the Spice Lovers. For an extra spicy Instant Pot chili, add cayenne pepper or red pepper flakes (start with 1/4 teaspoon cayenne or 1 teaspoon red pepper flakes). Another option is to add one or two diced chipotle chili peppers in adobo.
    • Don’t Use the Chili Setting. Some models of pressure cookers have a chili setting. This setting is intended to be set to the best temperature and pressure settings for making chili in an Instant Pot. Honestly, I think it’s a bit gimmicky. For best results, following the cooking time (10 minutes on high pressure) suggested in this recipe.
    Instant Pot chili in bowl topped with sour cream and cheese
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    Instant Pot Chili

    This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!
    Course Main Course
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 359kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 pound lean ground turkey
    • 1 large yellow onion chopped
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • 1 tablespoon chili powder
    • 2 teaspoons chipotle chile powder
    • 2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 2 medium sweet potatoes peeled and cut into ½-inch dice
    • 1 medium red bell pepper diced
    • 1 (28-ounce) can crushed tomatoes
    • 2 (15-ounce) cans beans of your choice* rinsed and drained
    • 1 ½ – 2 ½ cups low-sodium chicken broth or beef broth
    • For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

    Instructions

    • Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
    • Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
    • Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
    • Cover, seal, and set to cook on high pressure for 10 minutes.
    • Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

    Video

    Notes

    • *INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
    • **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
    • TO STORE: Store leftovers in the refrigerator for up to 5 days.
    • TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
    • TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
    • TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
    • TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

    Nutrition

    Serving: 1(of 6), about 2 cups, without toppings | Calories: 359kcal | Carbohydrates: 50g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Potassium: 1318mg | Fiber: 15g | Sugar: 8g | Vitamin A: 12083IU | Vitamin C: 39mg | Calcium: 122mg | Iron: 6mg

    More Delicious Chili Recipes

    In addition to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I also have a plethora of other chili recipes on my site.