This Instant Pot Turkey Chili with sweet potatoes is a nutrition-packed, crowd-pleasing dinner. It's loaded with rich tomatoes and hearty beans, and can be converted to a freezer meal!
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.
Notes
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 a covered container) for 3-4 days.
This can be made into a freezer meal as well. Cook ground turkey, then add the remaining ingredients (minus broth) to a freezer container. When ready to serve, pop out of the container, add 2 cups of broth, and pressure cook for 15 minutes on the high setting.
I use a 6-quart Instant Pot for this recipe. If you'd like to double this rice, it's possible, but definitely don't try it unless you have an 8-quart pressure cooker.
This recipe can also easily be made in a Crock Pot or on the stovetop. Simply saute ground turkey and add remaining ingredients; cook 8-10 hours on low in the Crock Pot or simmer for 2-3 hours on the stovetop, stirring occasionally.
If you get a burn notice when you're trying to pressure cook the chili, you more than likely didn't scrape all of the browned bits off of the bottom of your liner. Make sure there's very little food stuck to the bottom of the pot - that will prevent it from coming to pressure properly.