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Healthy Instant Pot Turkey Chili


instant pot turkey chili

This healthy instant pot turkey chili is a tasty meal that is easy to make and packed with nutrients. Instead of using an abundance of beans, I replaced half of them with quinoa, which has some major health benefits. It is a great source of protein, loaded with fiber, and is sometimes easier to digest than beans. Turkey is a lean meat that is low in fat and high in protein, making it a great choice to support a healthy lifestyle. The vegetables used in this recipe provide additional vitamins and nutrients that aid our body in the best way. This is such a comforting dish with minimal prep work and the instant pot cooks it in 15 minutes. Top it with a healthy fat like avocado and some herbs and your body and tastebuds will thank you!

healthy turkey chili

Why use quinoa?

I, myself can be sensitive to too many beans in one sitting. I absolutely love chili, but I needed to make this delicious meal a bit more tolerable for my digestion. Beans have a higher content of soluble fiber. Soluble fiber is a type of fiber that dissolves in water and forms a gel-like substance in the digestive tract. And although it is important for maintaining healthy digestion, it can also slow the digestion process down and cause gas and bloating in some people. Quinoa has less of this soluble fiber, making it easier to digest for some people.

It is important to note that everyone’s digestive tract is different and some can tolerate beans just fine. This is a great recipe for someone who is looking for that protein and fiber but may want a little less of the beans.

quinoa

How to make healthy instant pot turkey chili

This meal is super easy with about 10 minutes of preparation and the instant pot does all the other work. I love using the instant pot for this turkey chili because it really holds all the flavor in. You can also leave it on the warm setting once it’s done cooking and serve it whenever you’re ready!

Sautee your meat and prep your veggies

  • Add 1 tablespoon of avocado oil to your instant pot, and set the saute option to 10 minutes on medium heat.
  • Add your ground turkey and cook until browned.
  • While the turkey is cooking, chop your onion, celery, and pepper, and mince your garlic.
  • Add the veggies, cumin, coriander, oregano, cayenne pepper, salt, and pepper and saute everything together for the last remaining 2-3 minutes.
ground the meat
Brown the ground turkey
Add seasonings and veggies for the last few minutes

Prepare to pressure cook

  • Once done with sauteing, stir in your broth, tomatoes, beans, and quinoa.
  • Pressure cook for 15 minutes on high and allow the pressure to naturally release until the float valve drops.
  • Top your chili with some cubed avocado, cheese, and cilantro or green onions, and enjoy!
  • This meal can be stored in your refrigerator for 4 days.
pressure cooking turkey chili
Stir everything together and pressure cook for 15 minutes
turkey chili completed
Healthy Instant pot turkey chili completed
turkey chili with quinoa
healthy instant pot turkey chili
instant pot turkey chili
Print Recipe
5 from 3 votes

Healthy Instant Pot Turkey Chili

This healthy instant pot turkey chili is a tasty meal that is easy to make and packed with nutrients.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Servings: 6
Calories: 452kcal

Equipment

  • Instant Pot
  • Measuring cups and spoons

Ingredients

  • 1 lb pasture-raised ground turkey
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 1 tablespoon garlic minced
  • 1 tablespoon avocado oil
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • salt & pepper to taste
  • 1 14.5oz can of diced tomatoes
  • 1 15 oz can of kidney beans
  • 1/2 cup uncooked quiona
  • 1 cup chicken broth
  • 1/2 of an avocado cubed (optional for topping)
  • 1/4 cup cilantro (optional for topping)
  • shredded cheese (optional for topping

Instructions

  • To your instant pot, add 1 tablespoon of avocado oil and turn your saute option on and set it for 10 minutes on medium heat.
  • Add your ground turkey to the pot and cook until browned.
  • While the turkey cooks, chop your red pepper, onion, and celery, and mince your garlic.
  • For the last remaining 2-3 minutes add your pepper, onion, celery, garlic, cumin, oregano, coriander, cayenne pepper, salt, pepper, and saute everything together.
  • Once done, add your tomatoes, beans, quinoa, and broth.
  • Set your instant pot pressure cook temperature to high and pressure cook for 15 minutes. Allow the pressure to naturally release until the float valve drops.
  • Spoon the chili into serving bowls and top with avocado cubes, cheese, and greens, and enjoy!
  • This turkey chili can be stored in your refrigerator in an airtight container for 4 days.

Notes

Tip: To make this dish vegetarian, omit the turkey and use vegetable broth instead of chicken broth.

Nutrition

Serving: 2cups | Calories: 452kcal | Carbohydrates: 40g | Protein: 44g | Fat: 14g | Cholesterol: 120mg | Sodium: 700mg

Did you try this recipe?

If so, let me know! I would love to hear how you enjoyed your healthy instant pot turkey chili. Thank you so much for reading and happy eating! 🙂

instant pot turkey chili

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Comments

  1. Laurie Hopkins Avatar
    Laurie Hopkins

    Just made this recipe. It was excellent. Very hearty and great flavor.5 stars

    1. Thanks Laurie! So glad you enjoyed it!