Instant Pot turkey veggie chili is your answer to busy weeknights, picky eaters, and the craving for something warm, hearty, and nourishing. This healthy, flavorful chili combines lean ground turkey, colorful vegetables, beans, and bold spices in a rich tomato base — all made in one pot in under 40 minutes. It’s cozy, customizable, and seriously delicious.
Table of Contents
Why You’ll Love This Chili
- Fast weeknight dinner – From sauté to serve in under 40 minutes.
- Loaded with veggies – Zucchini, carrots, corn, and bell pepper in every bite.
- Lean but filling – Ground turkey keeps it light without losing heartiness.
- One-pot clean-up – Less mess, more chili.
- Great for leftovers – Even better the next day and freezes like a dream.
Ingredients
- 1 lb ground turkey (85–93% lean recommended)
- 1 tbsp olive or avocado oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 small zucchini, chopped
- 1 medium carrot, chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) water or broth (use empty tomato sauce can)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper, to taste
Instructions
1. Sauté Turkey and Veggies
Turn on the Instant Pot’s Sauté setting. Add oil, then stir in ground turkey, onion, garlic, bell pepper, zucchini, and carrot.
Cook for 7–9 minutes, until turkey is no longer pink and vegetables are soft. Season lightly with salt and pepper.
2. Add Spices and Liquids
Add chili powder, cumin, and oregano. Stir well.
Pour in tomato sauce and refill the can with water or broth to add.
Stir in diced tomatoes with green chiles, black beans, and corn.
3. Pressure Cook
Lock the lid, set the valve to sealing, and cook on High Pressure for 8 minutes.
Let pressure naturally release for 10–15 minutes, then manually release any remaining pressure.
4. Serve
Stir and taste — adjust seasoning as needed.
Serve hot with toppings like shredded cheese, avocado, sour cream, or green onions.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 8 minutes (+ pressure build/release)
- Total Time: 30–40 minutes
- Servings: 4–6
- Difficulty: Easy
- Method: Instant Pot
Nutrition Facts (Per Serving – Approximate)
- Calories: ~250–300
- Protein: 15–18g
- Fat: 7–9g
- Carbs: 25–30g
Tip: Add avocado or cheese for more healthy fat and creaminess.
Tips & Variations
- Deglaze the pot after sautéing — scrape up any browned bits with broth to prevent the dreaded “burn” warning.
- Vegetarian swap: Use lentils or double the beans instead of turkey.
- Add heat: Use fire-roasted tomatoes or stir in diced jalapeño.
- Make it thicker: Mash some of the beans before cooking or let simmer after pressure release.
FAQs
Can I use frozen vegetables?
Yes! Add them just before pressure cooking. No need to thaw.
How long does it keep?
Up to 5 days in the fridge or 3 months in the freezer.
Can I double the recipe?
Absolutely — just don’t fill the pot beyond the max fill line.
Instant Pot Turkey Veggie Chili
Ingredients
Equipment
Method
- Turn Instant Pot to Sauté. Add oil and ground turkey, onion, garlic, and veggies. Cook 7–9 minutes until turkey is browned.
- Stir in chili powder, cumin, and oregano.
- Add tomato sauce, water/broth, diced tomatoes, beans, and corn. Mix well.
- Seal lid, cook on High Pressure for 8 minutes.
- Let pressure release naturally for 10–15 minutes, then quick release.
- Stir and serve with desired toppings.
Notes
– Use canned fire-roasted tomatoes for added depth.
– Can be doubled (do not exceed max fill line).
Conclusion
This instant pot turkey veggie chili is your new go-to for easy, nourishing dinners that the whole family will devour. Whether you’re meal prepping for the week or craving something hearty in a hurry, this one-pot wonder delivers big flavor, balanced nutrition, and easy cleanup. Serve it with cornbread, tortilla chips, or baked potatoes — and watch it disappear.