Instant Pot Turkey Chili is a fast and simple dinner idea that will keep the family happy. My keto chili tastes incredible, and you don’t have to put in much effort. Plus, it’s kid-friendly, and they are always begging for another helping!
Keto, Low Carb, Grain-Free, Gluten-Free, THM S
This easy chili has become a staple in my home. We have always been a huge fan of chili in general, but when I can make it in my pressure cooker, it saves me so much time. Not to mention that clean-up is a breeze because I only have one pot to clean.
If you haven’t taken advantage of your pressure cooker yet, it’s time to get started. You won’t believe how much easier it is to cook many recipes. One reason why an Instant Pot is such a popular kitchen gadget is that not only does food cook faster, it’s so much more flavorful. The spices and seasonings have a chance to really marry together and create some of the best recipes ever.
Another great thing about this keto turkey chili is that you don’t really have to do a lot of planning. When you are looking for a last-minute meal idea that tastes good and is quick to make, this is a great meal to save the day.
How To Make Instant Pot Turkey Chili
You seriously won’t believe how simple it is to make this chili recipe. The hardest part is not eating every drop once it’s done! Take a peek at how easy it is:
First Step: Turn the Instant Pot to the saute setting and begin browning the ground turkey.
Second Step: Mix in the onions, peppers, garlic, tomatoes, stock, seasonings, and xanthan gum to the ground turkey.
Third Step: Switch the pressure cooker to the manual setting; make sure the vent is closed and cook for 10 minutes!
That’s it! Then you are ready to dish up keto turkey chili and dig in.
Can I Put Beans In The Keto Turkey Chili?
If you add beans to the turkey chili, it will no longer be a low carb or keto dish. This Instant Pot chili is absolutely delicious without beans, and you won’t even miss them when they are gone. Honestly, beans are more like a filler and don’t normally enhance the flavor that much. If you aren’t on low-carb, you can add beans if you want, but I love the taste and texture so much more without.
If you want to bulk up this chili add cauliflower rice instead!
What Kind Of Stock Do I Need To Use?
You can really use any kind of stock you have on hand. If you make your own or buy it premade, opt for vegetable, beef, or chicken stock. They are all good, and it tastes better than using straight water for this turkey chili recipe.
Is Keto Turkey Chili Good For You?
Yes, it’s loaded with nutrients, and that’s why it’s such a great recipe. It tastes great and has nutrient-rich ingredients as well. Here is a breakdown of just a few of the vitamins and minerals you get when you are munching on it.
- Ground Turkey – You’ll be happy to know that ground turkey is a great ingredient to add to your recipes! It’s full of zinc, potassium, vitamin B6, vitamin B12, selenium, magnesium, and niacin.
- Onions – Using chopped onions adds a great amount of fiber, vitamin C, folic acid, iron, and calcium. Yum!
- Peppers – Vitamin C, folate, potassium, vitamin K, and vitamin E are just a few things you get when you eat peppers. They are so good for you.
How Do You Store Chili?
You can store the leftover turkey chili in containers with a tight-fitting lid and place it in the refrigerator. It’s wonderful if you like to meal prep! You can make up a batch early in the week and grab out what you need for a quick lunch or dinner. The soup will last 4-5 days in the fridge.
If you aren’t able to eat all the chili in 4-5 days, you can freeze it to eat later. Put it in a freezer-safe container or even a freezer-bag. I like to use freezer bags for soup because you can pour it in and lay it flat. Then once it’s all the way frozen, you can move it, and it will help save space in your freezer.
Looking for more delicious soups? Try some of these!
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Ingredients
- 2 tbsp olive oil
- 2 lbs ground turkey
- 2 cups peppers seeded and diced
- 1 cup chopped onions
- 4 cloves garlic chopped
- 1 can diced tomatoes 15 oz
- 2 cups stock
- 2 tbsp chili powder
- 2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- 1/4 tsp cayenne pepper or to taste
- 1/4 tsp freshly ground black pepper
OPTIONAL (at end)
- 1-2 tsp xanthan gum
Instructions
- Brown the meat on the saute setting.
- Add everything else and stir together.
- Cook on manual high for 10 minutes.
- Let the pressure release naturally for 5 minutes. Then you can quick release the lid.
- If you would like to thicken your chili add 1-2 tsp of xanthan gum and stir. It will thicken in a few minutes.
