Name: High Protein Instant Pot Turkey Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 2 large garlic cloves (finely chopped); 1 medium red bell pepper (diced); 1 pound lean ground turkey; 2 cups chicken stock; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 can (14 oz / 400 g) pinto beans (drained and rinsed); 1 can (14 oz / 400 g) red kidney beans (drained and rinsed); 1/2 cup frozen sweet corn; 2 cans (14 oz / 400 g) crushed tomatoes; Fresh cilantro (to garnish)

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This high protein Instant Pot Turkey Chili is a hearty, nutritious meal packed with lean ground turkey, beans, and plenty of flavor, all ready in under 45 minutes. This easy turkey chili recipe is perfect for busy weeknights and is a great way to add more protein to your dinner routine.

And if you want more high protein recipes, try my Sausage Lentil Soup or High Protein Chicken Fajita next!

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If you've been looking for ways to add more protein to your dinners, this high-protein Instant Pot turkey chili really hits the spot. It's something I make pretty often because it's seriously unfussy and the flavors are extra comforting.

And since this is an Instant Pot recipe, you don't have to babysit your chili, and there's also less washing up to do after dinner. Both great wins in my book!

It's also a good-for-you chili, thanks to the mix of lean protein from the turkey and all the fiber-rich beans, and it's perfect for meal prep since the flavors get even better after a day or two in the fridge.

Prefer to do it on the stovetop with chicken? My high protein ground chicken chili skips the Instant Pot and thickens up with red lentils instead.

Why you'll love this high protein Instant Pot turkey chili

The Instant Pot makes everything quick and easy but the chili tastes like it's been simmering for hours.
You can make it your own by adding extra veggies or swapping the beans.
It's extra hearty and will keep you full for longer!

What you'll need

Olive oil - Just a tablespoon to sauté the veggies in.

Onion - I usually use a medium yellow onion, but red works just as well here.

Garlic - Fresh garlic is best and you can finely chop or crush it if you like.

Red bell pepper - Any color bell pepper works, so use what you have on hand.

Lean ground turkey - Ground turkey breast keeps things light, but thigh meat gives even more flavor to your chili.

Chili powder - Use your favorite blend, homemade or store-bought, and make it as spicy or mild as you like.

Ground cumin - For a slightly earthy flavor that just fits right in with the rest of the chili.

Pinto beans & red kidney beans - I love this combo for texture and protein, but you can use black beans, cannellini beans, or even chickpeas if you'd like.

Frozen sweet corn - Adds little pops of sweetness in every spoonful. Both frozen and canned are good options.

Crushed tomatoes - For that hearty, classic chili base.

Pro tip

Scrape the bottom of the pot after browning the turkey and adding the liquids to prevent the Instant Pot's burn warning.

How to make turkey chili in the Instant Pot

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Sauté the onion, garlic and red bell pepper in a bit of olive oil until softened.

Add the ground turkey and cook until browned, breaking it up as it cooks.

instant pot turkey chili making instructions

Stir in the chili powder, cumin, salt, and pepper, then add chicken stock, both kinds of beans, corn, and crushed tomatoes; give everything a good mix.

Pressure cook on high for 10 minutes, let the pressure release naturally for 10 minutes, then quick release, stir, and finish with fresh cilantro on top.

Substitutions and variations

You can use ground chicken or lean ground beef instead of turkey if that's what you have on hand.
Adjust the chili powder or add a diced jalapeño or chipotle pepper if you like more heat.
Use diced tomatoes or fire-roasted tomatoes instead of crushed for a chunkier texture.

Recipe tips and notes

Break up the ground turkey well as it browns so you get even bites all through the chili.
If you want to thicken the chili a bit more, mix 1 tablespoon cornstarch with 1-2 tablespoons water and then stir the mixture into the chili.
I used a 6-quart Instant Pot for this recipe.

What to serve with turkey chili

Load up each bowl with fresh cilantro, sliced jalapeños, diced red onion, a dollop of Greek yogurt or sour cream, shredded cheese, or avocado slices.
Spoon the chili over steamed rice or quinoa for an extra-hearty meal.
Or serve your high protein turkey chili with your favorite tortilla chips or cornbread!

Leftovers and storage

Leftover turkey chili will keep well in the fridge for up to 4 days in an airtight container.
To reheat, just pop it in the microwave or warm it gently on the stovetop, adding a splash of water or stock if needed.
This chili freezes beautifully - let it cool completely, then divide it into portions and freeze for up to 3 months. Defrost in the fridge overnight and reheat as above.

More easy high protein recipes

If you've tried this high protein Instant Pot turkey chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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