Lightened up with ground turkey and laden with lots of veggies, this Instant Pot Turkey and Sweet Potato Chili is bright and robust and ready in just 30 minutes. It is easy, comforting, full of simple healthy ingredients, and also kid-friendly in terms of spiciness. Feel free to add some more spice if you like a kick in your chili. Leftovers reheat well for packed lunchboxes, and it is also freezer-friendly, which makes it the perfect meal-prepping dish.
There is nothing better than an easy recipe that the kids gobble up without complaint. This Turkey Chili is one of those meals, and as well as my Lightened-Up Sundried Tomato and Salmon Alfredo Pasta Bake it is on regular rotation in this house.
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Instant Pot Turkey and Sweet Potato Chili
Let me start by saying that this Instant Pot Turkey and Sweet Potato Chili is not, in any sense of the word, traditional.
I apologize to those purists that enjoy their traditional hot and spicy chili, you will not find what you are looking for here.
Instead, you will find a lightened up, veggie and chickpeas laden instant pot chili alternative. It is bright and robust, and using the Instant-Pot means it will take a grand total of 30 minutes to make from start to finish!
Yes please!
Plus it is made with pantry staples and ingredients you will likely already have on hand in the fridge which is a huge bonus!
You will need:
- olive oil: or other cooking oil of choice
- onion: I use brown onion, but you could get away with using a red onion
- garlic: fresh is best, but pre-prepared will work just fine. I would not recommend garlic powder as you won't get the depth of flavor needed. We use 4 in this recipe, but feel free to add an extra garlic clove or two if you are a garlic fan
- ground turkey (turkey mince): you could also use ground chicken, pork, beef or ground meat of choice in a pinch with no hassle
- diced tomatoes: I use canned tomatoes, but you could use chopped fresh tomatoes
- tomato sauce or passata: if you only have tomato paste simply use a heaping tablespoon in place of the tomato sauce
- canned chickpeas (garbanzo beans): you can sub in kidney beans, black beans, cannellini beans, or pinto beans if that's what you have on hand
- red bell peppers: you could also use yellow bell peppers or orange bell peppers if that is what you have. A green pepper can be used in a pinch, but they have a slightly more bitter taste, so I would not recommend them
- sweet potato
- vegetable stock or vegetable broth: you can also use chicken broth if preferred
- ground cumin
- ground paprika
- ground chili powder: you can use more or less depending on taste. I find ½ teaspoon is good if serving this up to kids or non-spicy lovers. If you are a lover of spice you might want to add some fresh chili. You can also try adding some chipotle chiles for a bit of a change in flavor.
Can I Double This Recipe?
This is a great recipe to double.
I usually make a double batch and serve one for dinner and freeze the other for a day when I know I will be super busy.
To double the recipe simply:
- double the ingredients;
- follow the rest of the instructions as they are written;
- add one more minute to the cooking time.
And yes it freezes well too. Simply follow the instructions for cooking the turkey chili and then pop it in an airtight container or a Ziploc bag and into the freezer for around 2-3 months.
Pull it out of the freezer the night before (or morning of) the day you would like to eat it to allow it to thaw completely and re-heat on the stovetop.
How To Make On The Stovetop or Crock Pot
I have included the instructions for making this sweet potato chili using an Instant-Pot, on the stovetop, or in a crock pot in the recipe card for your convenience.
The end result is the same so don't worry about that. The instant pot method is just preferred simply because it is a lot quicker.
On the stovetop simply bring everything to a gentle simmer in a large pot or large dutch oven over medium heat and allow to simmer for about one hour.
In the crock pot simply sauté the onion, garlic, and turkey mince before adding the rest of the ingredients and cooking on high for 3-4 hours, or on low for 6-8 hours.
Serving Suggestions
There are lots of options for serving up this turkey chili. Use your favorite chili toppings to make it work for you and your family.
I like to change it up from time to time and these all work great:
- with long grain, brown or wild rice;
- over riced cauliflower or riced broccoli;
- with some tortilla chips;
- with sour cream, chopped cilantro, a sprinkling of finely chopped red onion, a squeeze of lime juice, and some tortillas.
If you like spice then add some more chili flakes, chili powder, or hot sauce. I always add some extra spice to mine and leave it out for the kids.
This chili heats well the next day, which makes it perfect for lunchboxes and meal prepping.
Storing Leftovers
Leftovers should be allowed to come to room temperature before being transferred to a fridge or freezer-friendly container.
It can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.
Freeze without the chili toppings.
TIP: Allow to come completely to room temperature before storing.
More Instant Pot Recipes?
Well of course you do, once you start using it there is no going back! I can help you with that:
- Instant Pot Lasagna Soup
- Cheesy Broccoli Cauliflower Soup (Instant Pot and Stove Top Instructions)
- Garlic and Herb Cauliflower Mash in The Slow Cooker or Instant Pot
- Super Moist Whole Chicken In The Instant Pot
- 13 Healthy Homemade Soup Recipes Made In The Instant Pot
- Or if you are looking for a completely different style of Chili then why not try this Over The Top Chili from Cook What You Love.
If you don't have an instant pot or another pressure cooker then go on ahead and grab one for yourself. They free up so much time and make busy weekdays so much more manageable.
Frequently Asked Questions
Yes.
Yes. Follow the instructions in the recipe card for these options.
This turkey and sweet potato chili is a great meal prep option. It can be made ahead of time and stored in the fridge for around 3 days, or it can be frozen and simply thawed and reheated when needed.
I hope you loved this sweet potato chili recipe as much as we do. Be sure to leave a star rating on the recipe card or leave a comment.
Happy Eating
xx
Recipe
Turkey and Sweet Potato Chili in the Instant Pot
Ingredients
- 1 medium brown onion, diced
- 3 cloves garlic, minced
- 1 lb organic turkey minced
- 1 can (14.5oz ) diced tomatoes
- 1 can (14.5oz ) tomato sauce
- 1 can (14.5oz ) chick peas (garbanzo beans), drained
- 1 medium red bell pepper, chopped into rough 1cm squares
- 1 medium sweet potato, peeled and chopped into rough 1cm squares
- 1 cup vegetable stock
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chilli powder (more or less depending on taste. I find ½ teaspoon is good for kids)
- salt and pepper to taste
- cooked brown rice or riced cauliflower, chilli flakes, diced avocado, sour cream, grated monterey jack cheese and cilantro to serve
Instructions
- Set the Instant Pot (or alternative pressure cooker) to sauté. Add oil, and once hot add in the onions and sauté for about 3 mins. Add in the garlic and sauté for a further 1min. Add in the turkey mince and cook until browned.
- Once turkey has browned, add in the diced tomatoes, tomato sauce, garbanzo beans, ½ of the chopped red bell peppers, chopped sweet potatoes, vegetable stock, cumin, paprika and chill powder. Salt and pepper to taste and mix everything well.
- Seal the vent. Set to High pressure for 9 mins. Once 9 mins is finished, Quick Release and open lid. Add in the rest of the red bell pepper and stir to combine.
- Serve over some cooked brown rice or riced cauliflower for low-carb. Add a dollop of sour cream, some diced avocado, grated cheese, chopped cilantro and more chilli flakes to serve.
Stove Top Directions
- Complete step one and two (above) in a large saucepan. Once you get to step 3 simmer for about 30 minutes before continuing with the directions as above.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Ronna says
This was my very first Instant Pot recipe and it was amazing!! It flashed the "burn" setting for a minute - maybe because I overfilled the pot? But then it went away.
I used an extra large Japanese sweet potato (bc I love sweet potatoes) and also added corn when it was done cooking for a bit of crunch. Thank you so much!
Donna1 says
Oh yay I am so glad it worked out well for you!! It may have flashed burn if there was too much sweet potato (is there such a thing???) and not enough liquid? Glad it evened itself out though 🙂 Love the addition of the corn, always great to sneak some extra veggies in there when you can!!
Amy says
Just wanted to say thank you for sharing this recipe! I happened to have ground turkey and sweet potatoes on hand and was looking for Instant Pot recipes when I came across this one. It sounded good but I wasn't sure how two little kids and a picky husband would like it... well I'm glad I decided to try it because they all loved it! Adding it to our rotation!!
Donna1 says
Oh yay, this makes me so happy to hear Amy!! It's funny, my kids just adore it as well, it has been on heavy rotation around here for a while as they are HUGE fans of chickpeas. Thanks for taking the time to pop back and share 🙂
Mandy says
Is it supposed to be watery?? Did I do something wrong? I followed recipe as is....
Totally great flavor though! Added some kale after taking off the lid and it was like a yummy turkey-veggie soup
Donna1 says
Oh no I am sorry it turned out to be watery for you Mandy, we have never had that problem! The only thing I can think of is maybe you had a particularly watery can of tomatoes??
Kay says
Mine is watery as well but im simmering it in the IP, hoping the liquid will evaporate! Cant wait to eat it!
Jess says
Yum! I made this tonight and really enjoyed it. The garbanzos were a nice substitute for kidney or black beans. Thanks for the recipe!
Donna1 says
Yay, glad you loved it! Yeah sometimes its nice to switch things up a bit 🙂
J. Dudek says
This was the first recipe I made in my new InstantPot.
I followed some of the comments I read and used 3 tsp. each of the cumin, paprika, and chili powder and since it still wasn't at all fiery, next time I may even add some chipotles with adobo.
For additional veggies, I added a cup of frozen corn and two carrots. For the diced tomatoes, I used the fire-roasted type.
It was really tasty. Thanks for the recipe!
Donna1 says
So glad you liked it! I always add extra spice for myself as well, no one else in the house can handle it though 🙂
Moore says
This was an excellent recipe find. Even my picky teenager liked it. I made a double batch to freeze some for lunches. I served with avocado, cilantro and Monterey Jack cheese and it was excellent. Took some time to chop everything but worth it.
Donna1 says
Oh yay for feeding fussy teenagers, I haven't reached that point yet (although I swear my 4 year old is going on 13 some days). Thanks so much for taking the time to pop back and leave a comment!
Laura says
Eating this as I type, it's SO GOOD! the kids are gobbling it up and they have been in picky moods for a while (newly 3 and newly 5 year olds). I used chicken stock as I never have veggie stock on hand but I also figured that might give it a more robust flavor? I'd love to try it with veggie stock one day but I love it as is! I like mushy veggies so I added the whole red pepper, funny enough my boys love raw red pepper so i bet theyd have loved it either way. The flavor is subtle but still good as-is but I might go a but heavier and tweak this a bit later but I can't stress enough I love it without tweaks! Besides me using chicken stock . This was easy and fast and I feel like it's light enough to have in the summer too! The sweet potatoes add a lovely flavor. This is going into regular rotation. My three year old has been asking to be fed lately but we have to push him a bit (which I hate doing but he's skip dinner completely and ask for junk later if I don't push him at least a little) and he's opening his mouth saying "ahhh" looking for more. That is so rare with this child! Which is why I even cave to feeding him even though if I told pre-mother me I was doing this I'd judge me! 🤣 anyway, try it. Even with the tsp chili powder there's no spice for the spice averse. Kick it up if you want more. Or so what my Indian husband does and add in Siracha!
Laura says
I don't use veggie stock often, or ever. I know
I can sub with chicken stock but wondering what flavor/ health advantages there are for the veggie stock?
Donna1 says
To be honest, I use veggie stock because I can basically make it for free. I just collect all of my veggie scraps in a ziplock bag and keep stored in the freezer until I have enough for a batch: you can read more about how to do it here. With this method I always tend to have a batch on hand that is full of organic vegetables and has a lot less salt that the commercial brands. When I have a chicken carcass I make chicken stock instead and would totally use that in place of veggie broth.
Stacy says
Does anyone happen to know the macros on this?
Donna1 says
I dont, but if you try out MyFitnessPal, I have heard that is very good at helping you to work out such things. Good luck.
Nancy Kay says
I made this for dinner tonight, and it was delicious! I plan to double the recipe, and make it for weekend company whose arrival time is indefinite ... it should hold well if they're really late. Yummy, and both of us give it 5 stars!
Donna1 says
Oh yay I am so glad!! Thanks so much for taking the time to pop back and let me know 🙂
Jamie says
Love this! I'm curious if you have tried doubling this in your instant pot? I'd like to make a double batch for a friend. If so, or even if not, do you have suggestions for how to adjust the cooking time? Thanks!
Donna1 says
I haven't tried doubling it Jamie, although I really should so that I have a freezer supply! I wouldn't want to give you specifics given I haven't tried it myself, but usually if I double a recipe in the Instant Pot i don't bother adjusting the cooking time and it works out just fine. It will just take longer for everything to come to pressure. If you try doubling I would love to hear how you go!
Jamie Petts says
I went ahead and tried it! I doubled the recipe and added just one minute to the cooking time and it turned out superb! Doubling it brought it right up to the max fill line, but it worked!
Donna1 says
Awesome, I am so glad it worked out for you!! I am totally doubling it next time, it's a handy one to have in the freezer 🙂 Thanks for popping back and letting me know.
Moore says
I️I️I️ made a double batch and it was perfect.
Donna1 says
Batch cooking at it's best 🙂
Bonnie says
I'm a newbie to Instant Pots. Just pulled mine out of the box. How do I cook on high pressure? Do I press "soup?"
Donna1 says
Hi Bonnie, yay on the new instant pot. For this recipe just press the 'Manual' button and then use the arrows to go up or down to the required time. Use the 'Adjust' button to toggle between low and high pressure (although from memory it should come pre-programed at high temp). Enjoy
Bonnie says
Thea know you! I bought an older model, and that tiny section of the manual just wasn't very clear. I appreciate you clarifying. Except for subbing in moose meat for the turkey, I followed your recipe exactly. It was easy, very tasty, and a big confidence boost for using this Instant Pot more.
Donna1 says
Oh yay, I am glad it worked so well for you, especially for one of your first instant pot recipes 🙂 We make it all the time. I love the substitution with moose meat, I have only ever tried moose once, and it was at a very fancy wedding!! Good luck with the new pot, once you get the hang go it I am sure you will be hooked (we use it pretty much every day!)
Abby says
So good Donna! Thanks for all the wonderful recipes!!
Donna1 says
Oh thank you Abby 🙂 Glad you enjoyed!!
Blithe says
I made this turkey-sweet potato chili and my entire family LOVED it! Thank you for inspiring me in the kitchen, Donna! I did not stray from the recipe, though I did make a meat version and vegetarian version for 6 people in my family with plenty left over for freezing. I tripled the recipe. My children will not touch sweet potato so I baked those first and mashed them more than dice. We all loved it!
Donna1 says
Oh that makes me so happy Blithe, what a lovely message to wake up to 🙂 Thanks so much for taking the time to come and leave a comment, and I am so glad you loved it!!
Bre says
When you tripled the recipe did you have to increase the cooking time in the instantpot? I am an instantpot newbie, so would love to hear how extra ingredients affect cook time. Can't wait to try this recipe!
Nancy says
I make this yummy chili often since it has become part of our regular rotation. I have doubled it and not changed the time. It does take a while to come to pressure since the pot is pretty full. I always set it on Manual for 6 minutes (instead of 9) because we like the sweet potatoes cooked but not squishy. I also often add an additional can of chickpeas, and a bit more chili powder than is called for — the recipe is very versatile.
Donna says
Thanks for sharing your experience Nancy!
Kylee from Kylee Cooks says
"My husband is a massive tight-arse" - serious literary gold, right there!!
I have an off brand of an instant pot - it doesn't have the saute option, so I'll use a skillet to do the first part, then bung it all in the cooker for the last.
This looks fantastic, Donna!!
Donna1 says
Haha thanks Kylee, I am sure my husband wouldn't approve of my description of his frugalness 🙂
Erin says
So yum! I don't have an insta pot but love using my rice cooker for chili & soup. Can't wait to try this.
Donna1 says
Ha I have never tried using my rice cooker for anything other than rice - will have to try it with a few more things - I always have a few different things cooking away at once 🙂
Alyssa says
This is the perfect chili for winter! So hearty with lots of warm spices! Great recipe-- pinning to keep.
Donna1 says
Thanks Alyssa! Definitely a cold weather comfort food meal 🙂
Sarah Hardy says
This looks delicious! I love all the hearty ingredients.
Donna1 says
Thank you Sarah 🙂
Kyle says
Looks delicious! And fast, it doesn't get much better than that.
Donna1 says
Exactly 🙂 Thanks Kyle!
Jessy @ The Life Jolie says
My friend has an instant pot and she just loves it! This recipe looks really, really delicious!
Donna1 says
We are addicted to ours 🙂 Makes life so much easier on those busy days!