The Instant Pot makes homemade weeknight dinners a possibility in our home. Since I have a demanding office job from 9-5 every day, and borderline hangry kids by 6:30pm, meal prep needs to be fast, easy, and healthy. I try to use as many fresh, in season veggies, and free range, organic proteins as I can. Whole30 meals are great because they make you step out of your comfort zone and try different veggies and meats that you don’t usually cook with. All of the recipes are made with fresh ingredients and are packed with nutrients! Today I’m sharing one of my favorites, the Whole30 Instant Pot Turkey Chili Recipe. I’ve been making a version of this without the Instant Pot for 15 years, and now with the Instant Pot, it’s ready to serve in just 30 minutes!



1 tbsp vegetable oil

1 lb ground turkey

12 oz hot italian sausage, removed from casings and crumbled

2 tsp essence

1 1/2 cups chopped yellow onions

1/2 cup chopped green bell peppers

1/2 cup chopped, roasted and peeled green poblano or anaheim chiles

2 tbsp minced garlic

2 tbsp chili powder

1 1/2 tsp ground cumin

1 (12-oz) lager beer

1 (28-oz) can chopped tomatoes with their juice

2 cups cooked pinto beans

1/4 cup chopped fresh cilantro leaves, garnish

2 cups grated monterey jack cheese, garnish

tortilla chips

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme


Select sauté on your Instant Pot. Once the display shows hot, add the vegetable oil, onions, bell peppers and minced garlic. Sauté until onions are translucent.Add ground turkey, italian sausage and seasonings (essence, chili powder, cumin, salt, paprika, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme). Brown turkey and sausage by stirring often to break up chunks.

Add lager beer, green chiles and can of chopped tomatoes (with their juice), in that order, and give it a good stir. DO NOT add the pinto beans yet!

Close the lid and turn valve to sealing. Cook on manual for 10 minutes, allow for a natural release.

Once ready remove the lid and add the pinto beans. Give it a good stir!

Close the lid and turn valve to sealing. Cook on manual for an additional 5 minutes, manually release pressure and allow to simmer on warm for 10-15 minutes. I like to use my glass lid for this.

Adjust seasonings if needed and serve with monterey jack cheese, fresh cilantro and tortilla chips.

This Instant Pot turkey chili recipe is one of my favorite recipes to make at home. It is the perfect Whole30 turkey chili, and my family absolutely loves it. Please share your favorite Instant Pot recipes with me (More yummy Instant Pot Recipes are here and here.)

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