Instant Pot Turkey Quinoa Chili is an easy, healthier chili made entirely in the Instant Pot. Lightened with ground turkey, sweet potato, and quinoa, it’s full of fiber and protein — ideal for crisp autumn afternoons or game day.
I’ve been using my pressure cooker a lot lately. Whether you own an Instant Pot or a multi-cooker like the Fagor, this method makes weeknight dinners faster and simpler. Pressure cooking lets you brown ingredients, build flavor, and finish the chili all in one pot — no extra pans to wash.
Instant Pot Turkey Quinoa Chili
This version keeps the classic chili flavors — tomatoes, beans, and chili powder — while lightening the dish by swapping ground turkey for beef. I also add diced sweet potato and quinoa to boost texture, fiber, and protein, so the chili is hearty without being heavy.
How Do I Make This in the Instant Pot?
Start on the sauté/brown setting to cook the onion, garlic, and ground turkey in a little olive oil. Browning in the Instant Pot saves time and dishes. After the turkey is browned and the onion is translucent, add the remaining ingredients, seal the lid, and cook on high pressure. The chili needs only a short high-pressure cook time, then a brief natural release to let flavors meld and prevent hot steam from erupting when you open the valve.
If you’re new to pressure cooking, wait 5–10 minutes after the timer finishes before releasing the remaining pressure — this reduces the force of the steam and makes the process less intimidating.
Can I Also Make This In My Slow Cooker?
Yes. If you prefer a slow cooker, brown the onion and turkey first (either using the sauté function if your slow cooker has one, or on the stovetop), then transfer everything to the slow cooker. Cook for 3–4 hours on high or 6–8 hours on low. The texture will be slightly different, but the flavors remain delicious.
What Should I Serve With This Chili?
Some great pairings:
- Best Ever Cornbread
- Tortilla chips
- Fritos
Instant Pot Turkey Quinoa Chili
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1 white onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 medium sweet potato peeled and diced into ~½” pieces
- 15 ounce can diced tomatoes
- 28 ounce can crushed tomatoes
- 1 15 ounce can Pinto beans
- ½ cup dry quinoa
- 2 tablespoon chili powder
- 1 ½ cups chicken broth
For topping:
- diced avocado
- shredded cheese
- diced green onions
- chopped cilantro
Instructions
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Set the Instant Pot to the sauté/brown setting.
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Add the olive oil. Once hot, add diced onion, minced garlic, and ground turkey.
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Cook until the turkey is browned and the onion is translucent, breaking up the meat as it cooks.
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Add the diced and crushed tomatoes, beans, sweet potato, quinoa, chili powder, chicken broth, and salt. Stir to combine.
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Secure the lid and set the pressure valve to closed.
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Cook on high pressure for 10 minutes.
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Allow a natural pressure release for 10 minutes, then slowly release any remaining pressure until the valve drops.
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Remove the lid and stir the chili.
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Serve with desired toppings such as avocado, shredded cheese, green onion, and cilantro.
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Enjoy!
Nutrition
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- Slow Cooker Turkey Wild Rice Soup
- Instant Pot Maple Mustard Turkey Breast with Easy Gravy
