Instant Pot Turkey Quinoa Chili
Instant Pot Turkey Quinoa Chili is the easiest chili recipe - all made in the Instant Pot! It's lightened up with ground turkey, sweet potatoes, and quinoa - making it packed full of fiber and protein. It's perfect for a chilly autumn afternoon or football game day!
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 264kcal
For the chili:
- 1 tablespoon olive oil
- 1 white onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 medium sweet potato peeled and diced into ~½" pieces
- 15 ounce can diced tomatoes
- 28 ounce can crushed tomatoes
- 1 15 ounce can Pinto beans
- ½ cup dry quinoa
- 2 tablespoon chili powder
- 1 ½ cups chicken broth
For topping:
- diced avocado
- shredded cheese
- diced green onions
- chopped cilantro
Set pressure cooker/Instant Pot to saute/brown setting.
Add the olive oil. Once it is hot, add the diced onion, garlic, and ground turkey.
Cook until the ground turkey is browned, breaking it up into small pieces as it cooks, and the onion is translucent.
Add the remaining chili ingredients, season with salt, and stir to combine.
Cover with lid and secure pressure valve to closed.
Cook on high pressure for 10 minutes.
Let the valve naturally release for 10 minutes and then slowly release the valve until pressure has fully released.
Remove lid and stir.
Serve topped with your choice of toppings. We love avocado, shredded cheese, green onions, and cilantro.
Enjoy!
Calories: 264kcal | Carbohydrates: 33g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 599mg | Potassium: 1044mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6524IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 4mg