This hearty and healthy Instant Pot Turkey Chili is gluten-free, paleo, and Whole30. Make a big batch and enjoy it throughout the week.

Gluten-free chili topped with fresh avocado.

Recipe Highlights

  • This Instant Pot Sweet Potato and Ground Turkey Chili is perfect for paleo or legume-free diets.
  • This recipe is also perfect for meal prepping; make a big batch and enjoy it throughout the week. I’ve included both Instant Pot and stovetop directions in the recipe card.
  • The leftovers almost taste better than the first day you serve it.
  • This is a one-pot meal that is so easy to throw together.

Recipe Steps

1. Gather up all of your ingredients and wash and chop all of your vegetables.
2. Select the saute function on your Instant pot and add 2 tablespoons of oil.

Ingredients for a paleo, bean-free quick-cooking recipe.

3. Add the ground turkey and cook for about two minutes. Use a wooden spoon to break the meat into crumbles.
4. Add vegetables (except for avocado) and broth and stir.
5. Pressure cook on high for 10 minutes and allow for a 10-minute natural release.
6. Stir in the dry seasonings and serve topped with slices of fresh avocado.

Ground turkey sauteing in the Instant Pot.

Top Tips

  • Use a 6-quart or 8-quart Instant Pot.
  • Substitute ground beef for the turkey, if you prefer.
  • Store your Instant Pot Sweet Potato and Ground Turkey Chili in the refrigerator for up to four days or in the freezer for up to three months.
Tasty chili thats paleo, Whole30 and gluten-free.

Other Healthy Dinner Recipes You Might Like

Here is the printable recipe:

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Instant Pot Turkey Sweet Potato Chili in a bowl

Instant Pot Sweet Potato and Ground Turkey Chili


This hearty and healthy Instant Pot Turkey Chili is gluten-free, paleo, and Whole30. Make a big batch and enjoy it throughout the week. 



  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 3 cups low-sodium chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt 
  • 1 ripe avocado, peeled and sliced


  1. Select Sauté and add the oil to the inner pot. Once hot, add the ground turkey. Using a wooden spoon, stir the meat to keep it from sticking and to break it into crumbles, about 2 minutes. 
  2. Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot. Stir to combine.
  3. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Unlock and remove the lid. Stir in the cumin, chili powder, and salt.
  5. Serve immediately, or place in an airtight container and refrigerate for up to 4 days.


If you have leftovers, you can freezer them in an airtight container for up to 3 months.

STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables and turkey for a few minutes. Add the herbs, salt, and pepper, along with the broth and sweet potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 18-20 minutes, or until the sweet potatoes are cooked through. Serve hot.

  • Category: Main dishes
  • Method: Instant Pot pressure cooker
  • Cuisine: Whole30, paleo, gluten-free

Keywords: paleo chili, whole30 chili, gluten free chili

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