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turkey chili no beans instant pot bowl

Instant Pot Turkey Chili Without Beans

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. 

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

Keywords: paleo chili, whole30 chili, gluten free turkey chili, bean free chili