This hearty and healthy Instant Pot Turkey Chili Without Beans is a super easy meal prep recipe. Make a big batch and enjoy it throughout the week. This family favorite recipe is also gluten-free, paleo, and Whole30.

bowl of turkey chili with vegetables.

Why You Need This Recipe

  • This Instant Pot Sweet Potato and Ground Turkey Chili is perfect for Whole30 or legume-free diets. It has all the flavor of a traditional chili, just without beans.
  • 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 at the end of this post.
  • This is a one-pot meal that is so easy to throw together. The leftovers almost taste better than the first day you serve it.

Key Ingredients

photo with labeled ingredients for instant pot turkey chili.

Ground turkey is a lean protein that has less fat than ground beef. It is flavorful and can be found in the meat department. Try to use 90% lean as opposed to 99% lean so you get more flavor from the meat.

Canned tomatoes help give this No-Bean Chili the traditional flavors of a regular chili.

Broth adds the necessary liquid to help the Instant Pot come to pressure. It also adds flavor which is so important when you’re making a healthy recipe.

Chopped vegetables like sweet potatoes, carrots, onion, bell pepper, and celery replace the beans in this bean-free chili. The vegetables also add a nice texture and flavor, plus nutrition.

Seasonings including ground cumin, chili powder, and salt add so much flavor.

Avocado is perfect for topping the chili to add some healthy fat.

Recipe Steps

This is a super easy chili recipe. Let me show you how to make it!

photo collage with how to make instant pot turkey chili.

Step One

Select the sauté function on your Instant Pot and add the olive oil.

Add the ground turkey and cook for about two minutes. Use a wooden spoon to break the meat into crumbles.

Step Two

Add vegetables (except for avocado) into the pot.

Step Three

Sauté the veggies for just a few minutes to help them soften. Add broth and stir.

Step Four

Pressure cook on high for 8 minutes and allow for a 5-minute natural release.

Carefully remove the lid. Stir in the dry seasonings and serve topped with slices of fresh avocado.

cooked turkey and vegetable stew inside instant pot.

Recipe Tips & Substitutions

  • Use a 6-quart or 8-quart Instant Pot.
  • Substitute ground beef for the turkey, if you prefer.
  • Store your Instant Pot Turkey Chili in an airtight container in the refrigerator for up to four days or in the freezer for up to 2 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.

Recipe FAQs

Can I add beans to this chili recipe?

Yes, absolutely! Feel free to add a can of rinsed and drained beans to the pot before you lock on the lid to pressure cook. But, if you do add beans, then this recipe will not be strict paleo or Whole30.

bowl of turkey and veggie chili on a table ready to eat.

More Easy Instant Pot Dinner Recipes You Might Like

Or, check out my round-up of the best healthy Instant Pot Soup recipes.

Don’t Miss These Instant Pot Resources!

How to Make Instant Pot Boiled Potatoes

How to Use the Instant Pot Duo (For Beginners)

25+ Healthy Instant Pot Side Dishes

Instant Pot Meal Prep Gift Guide (Plus Recipes)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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turkey chili no beans instant pot bowl

Instant Pot Turkey Chili Without Beans

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5 from 3 reviews

Print Recipe

This hearty and healthy Instant Pot Turkey Chili Without Beans is a super easy meal prep recipe. Make a big batch and enjoy it throughout the week. This family favorite recipe is also gluten-free, paleo, and Whole30.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 pound 90% lean 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1 ripe avocado, peeled and sliced

Instructions

  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 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then carefully quick release any remaining pressure.
  4. Unlock and remove the lid. Stir in the cumin, chili powder, and salt.
  5. Serve immediately with the sliced avocado on top. 

Equipment

Notes

  1. If you have leftovers, you can store them in the refrigerator for up to 4 days or freeze them in an airtight container for up to 2 months.
  2. You can easily double this recipe depending on how many servings you want.
  3. You can also substitute ground beef for the ground turkey, if you prefer.
  4. 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.
  5. The total cook time includes 10 minutes for the pot to come up to pressure, plus a 5-minute natural release.

Nutrition

  • Serving Size: 1 1/4 cups
  • Calories: 309
  • Sugar: 9.4 g
  • Sodium: 338.6 mg
  • Fat: 15.2 g
  • Saturated Fat: 3 g
  • Carbohydrates: 26.4 g
  • Fiber: 6.1 g
  • Protein: 20.3 g
  • Cholesterol: 52.2 mg

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