This Instant Pot Turkey Chili with sweet potatoes is a healthy alternative to the traditional beef chili recipe. Loaded with rich tomato flavor and hearty beans, this easy recipe can be converted to a freezer meal!
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Moms and dads out there: you know the constant struggle to get your kids to eat things that aren't chicken nuggets and macaroni and cheese. It's an everyday fight that we're all going to take on sooner or later. There's no question that the easiest way I've found to get healthy food on a plate (that my kids will actually touch) is to integrate it into recipes they already know and love.
My kids know chili. They will actually eat chili. So, when I was making the recipe list for my original freezer meal prep day I thought, "why not sneak a few healthy ingredients into chili?" That's where this idea for this Instant Pot Turkey Chili came from, and it's been a fan favorite ever since!
And, of course, I had to use my Instant Pot to make it. Just about any kind of soup (including chili) is a no-brainer kind of Instant Pot recipe. You can sauté ingredients and pressure cook in one device, reducing dishes and work. I rarely use anything else to make soups!
(You can, of course, make this on the stovetop if you'd prefer. Just sauté onion and ground turkey in a large dutch oven or soup pot, add remaining ingredients, and simmer for about an hour.)
A Healthy Alternative
I like to think of this as a chili recipe with the health factor dialed up a few notches. I used ground turkey instead of ground beef to keep that "star of the show" protein without a lot of the fat. I also added in sweet potatoes, giving it a really unique and unexpected flavor.
You might think the sweet potatoes would stand out in a bad way in this dish, but they integrate beautifully with the rich tomato base. I love the combination of flavors here. If you're craving a comfort food like chili but need to lean down a little bit, you'll love this recipe!
Additions and Variations
Make this recipe with your own spin - try some of the different variations below!
- Add even more spice by using cumin, chili powder, red pepper flakes, or cayenne pepper. One teaspoon of any given spice would add some kick.
- Top with fun add-ins. My favorite chili toppings are cheddar cheese, sour cream, and cornbread. Tortilla chips, diced red onion, avocado, or even plain greek yogurt would be wonderful additions.
- Change up the beans. I used chick peas and chili beans in my recipe. Black beans, red kidney beans, or pinto beans would also be yummy.
- Use butternut squash instead of sweet potatoes.
- Add additional veggies, like bell pepper or corn. You could even add in a little minced garlic for a flavor boost.
In just a few quick steps, you can have this nutrition-packed meal on the table.
Step 1: Cook Onions
Set your Instant Pot to sauté mode. Once warm, add a little bit of olive oil and add onion to the pot. Cook for 3-4 minutes, until slightly brown and translucent. Season with salt and pepper.
Step 2: Cook Turkey
Add ground turkey to Instant Pot. Cook for 4-5 minutes, or until cooked through. Scrape all of those yummy browned bits from the bottom of the pot.
Step 3: Add Remaining Ingredients
Once turkey is cooked through, add remaining soup ingredients to the pressure cooker. Lock on the lid to seal.
Step 4: Cook
Set Instant Pot to manual mode, high pressure, 15 minutes. Once cook cycle is over, quick release the remaining pressure by turning valve on top of the pot to vent.
Step 5: Serve
Stir well. Serve topped with cheese or sour cream, with cornbread or tortilla chips on the side.
This recipe can be stored in the refrigerator for 3-4 days after cooking. I recommend making sure this one is in either a glass or stainless steel storage container to prevent container staining. The easiest way to store is to just pop a lid on the Instant Pot! There are some big flavors in this one, so make sure it's covered before putting in the fridge to reduce flavors leaking into other foods.
When you're ready to reheat, just pop a bowl in the microwave for a little over a minute, adding 30 seconds in increments as needed.
Freezer Meal Instructions
This one is another easy freezer meal! To convert it to the freezer version...
- Cook ground beef through and crumble.
- Add all ingredients (minus chicken broth) to a freezer container. (I like these containers because they allow the meal to fit in the Instant Pot when still frozen.)
- When ready to serve, pop meal out of container and add to Instant Pot, along with 2 cups of chicken broth. Set Instant Pot for manual, 15 minutes, quick releasing pressure when finished.
Thanks for popping on by - hope you enjoy this comforting chili on a cold winter night! This post was originally part of a series of my most popular Instant Pot recipes. You can check out that whole series with the links below.
Instant Pot Turkey Chili
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- Set your Instant Pot to sauté mode. Once warm, add a little bit of oil and add onion to the pot. Cook for 3-4 minutes, until slightly brown and translucent. Season with salt and pepper.
- Add ground turkey to Instant Pot. Cook for 4-5 minutes, or until cooked through. Scrape all of those yummy browned bits from the bottom of the pressure cooker liner.
- Once turkey is cooked through, add remaining soup ingredients to the pressure cooker. Lock on the lid.
- Set Instant Pot to manual mode, high pressure, 15 minutes. Once cook cycle is over, release the remaining pressure by turning valve on top of the pot.
- Stir well. Serve topped with cheese or sour cream, with cornbread or tortilla chips on the side.
- Change the recipe up as needed - you could use different beans, butternut squash instead of sweet potatoes, add some heavy cream to make the soup creamy, etc.
- Add extra seasoning/heat to taste with cumin, chili powder, garlic powder, cayenne pepper, or red pepper flakes.
- Leftovers can be stored in the refrigerator (in an covered container) for 3-4 days.
- This can be made into a freezer meal as well. Cook ground turkey, then add remaining ingredients (minus broth) to a freezer container. When ready to serve, pop out of container, add 2 cups of broth, and pressure cook for 15 minutes on the high setting.