Irresistible Instant Pot Turkey Veggie Chili

Instant pot turkey veggie chili is the perfect solution when you want something hearty, healthy, and ready in under an hour. Packed with lean ground turkey, fiber-rich beans, and fresh vegetables like zucchini, bell pepper, and carrots, this one-pot meal is flavorful, satisfying, and surprisingly light. The Instant Pot brings it all together fast, infusing warm spices into every bite. Whether you’re meal prepping for the week or feeding a hungry crowd, this turkey chili will hit the spot—especially with a slice of cornbread or a spoonful of sour cream on top.

Why You’ll Love This Recipe

• Quick & easy – Ready in 40 minutes from start to finish
• One-pot convenience – Less mess, faster cleanup
• Veggie-loaded – A delicious way to sneak in more vegetables
• Lean protein – Ground turkey keeps it light yet filling
• Freezer-friendly – Make once, enjoy twice

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil (or avocado oil)
• 3 garlic cloves, minced
• ½ medium onion, diced
• 1 medium carrot, diced
• 1 small zucchini, chopped
• 1 bell pepper, chopped
• Salt and pepper to taste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes with green chiles or fire-roasted
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can water or broth (use empty tomato sauce can – 15 oz)

Instructions

1. Sauté the Base
   Turn on the Instant Pot to “Sauté.” Add oil, garlic, onion, carrot, bell pepper, zucchini, and ground turkey. Cook for 7–9 minutes, stirring occasionally, until the turkey is browned and vegetables soften.
2. Add Spices and Liquid
   Stir in chili powder, cumin, and oregano. Mix well. Pour in tomato sauce, diced tomatoes, black beans, corn, and water or broth. Stir to combine.
3. Pressure Cook
   Lock the lid and set valve to sealing. Cook on High Pressure for 8 minutes. Let the pressure release naturally for 10–15 minutes, then quick-release any remaining pressure.
4. Serve & Garnish
   Give it a final stir and season with additional salt or pepper if needed. Serve with toppings like shredded cheese, sour cream, diced avocado, or lime wedges.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Difficulty: Easy

Nutrition Facts (Per Serving – Approximate)

• Calories: 190–220
• Protein: 14–18g
• Fat: 5–7g
• Carbs: 18–24g
• Fiber: 5–7g
• Sugar: 5g
• Sodium: 550–700mg

Tips & Variations

• No turkey? Try ground chicken, beef, or crumbled tofu
• Make it spicy – Add jalapeño or hot sauce to taste
• Vegetarian version – Skip meat and add more beans or lentils
• Serve with: Cornbread, Sweet Potato Wedges, or Avocado Lime Slaw
• Store & freeze – Keeps 5 days in fridge or 3 months in freezer

FAQs

Can I use canned corn or fresh corn instead of frozen?
Yes! Just drain canned corn or cut kernels from a cob.

How do I prevent the burn warning in the Instant Pot?
Deglaze the bottom of the pot well after sautéing by scraping up browned bits with your broth or water.

Can I double the recipe?
Yes, just don’t fill the Instant Pot beyond the max fill line.

Instant Pot Turkey Veggie Chili

Quick and healthy one-pot chili with lean turkey, vegetables, and spices—made fast in the Instant Pot. Great for meal prep and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 220 kcal

Equipment

• – 6–8 qt Instant Pot
• – Cutting board
• – Knife
• – Wooden spoon

Ingredients

  

• – 1 lb ground turkey
• – 1 tbsp olive oil
• – 3 garlic cloves minced
• – ½ medium onion diced
• – 1 carrot diced
• – 1 zucchini chopped
• – 1 bell pepper chopped
• – Salt and pepper to taste
• – 2 tbsp chili powder
• – 1 tbsp cumin
• – 1 tsp oregano
• – 1 can 15 oz tomato sauce
• – 1 can 15 oz diced tomatoes with green chiles
• – 1 can 15 oz black beans, rinsed and drained
• – 1 cup frozen corn
• – 1 can 15 oz water or broth

Instructions

 

• Set Instant Pot to sauté. Add oil, garlic, onion, carrot, bell pepper, zucchini, and turkey. Cook until browned.
• Stir in spices. Add tomato sauce, water, diced tomatoes, beans, and corn. Mix well.
• Seal lid. Cook on High Pressure for 8 minutes.
• Let pressure release naturally for 10–15 minutes.
• Stir, season to taste, and serve with toppings.

Notes

– Freeze in individual portions for grab-and-go meals
– Add a splash of lime juice for brightness
– Top with avocado, sour cream, or shredded cheese

Keyword instant pot turkey veggie chili

Conclusion

This instant pot turkey veggie chili is a total win for busy nights. It’s fast, flavorful, packed with nutrition, and totally customizable based on what’s in your fridge. Keep it classic with black beans and chili powder or switch it up with your favorite veggies. However you make it, this chili is bound to become a regular in your rotation.