Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Instant Pot Turkey Chili Be the first to rate & review! This one-hour Instant Pot turkey chili recipe is an easy and delicious family-friendly recipe. By Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon. Editorial Guidelines Updated on September 25, 2020 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 35 mins Total Time: 1 hr Yield: Serves 6 to 8; Makes 8 cups Browning the ground turkey and aromatics on the "sauté" setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili. It can be refrigerated for up to three days, so you'll have leftovers for lunch or an easy dinner another night. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 1 pound ground dark-meat turkey 1 large white onion, cut into ¼-inch pieces (2 cups), divided 1 large poblano chile, seeds and ribs removed, cut into ½-inch pieces (1 cup) 3 cloves garlic, minced (1 tablespoon) Kosher salt and freshly ground pepper 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons tomato paste 1 can (28 ounces) diced tomatoes 1 can (15 ounces) chickpeas, drained and rinsed 1 cup frozen corn kernels Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving Directions Heat oil in a 6-quart multicooker set to the high "Saute" setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker. Cook on high "Bean/Chili" setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days. Variations This chili is equally delicious made on the stovetop. Instead of simmering on the "Bean/Chili" setting, cook in a large pot or Dutch oven, partially covered, over medium-low heat for 30 minutes. Reserve chickpeas and corn to stir in during the last 5 minutes of cooking. Rate It PRINT