Go Back
+ servings
Turkey and Sweet Potato Chilli in the Instant Pot
Print Recipe
4.5 from 103 votes

Turkey and Sweet Potato Chilli in the Instant Pot

Lightened up with ground turkey and laden with lots of veggies, this Instant Pot Turkey and Sweet Potato Chilli is ready in 30 minutes from start to finish. It is easy, comforting and kid friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Anytime
Servings: 6 people
Calories: 134kcal


  • 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 tsp cumin
  • 1 tsp paprika
  • ½ tsp chilli powder (more or less depending on taste. I find ½ tsp 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


  • 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.



Freezes well, just pop in a freezer friendly container without the rice and toppings. 
If your child doesn't like raw/crispy vegetables, then add in all of the red bell pepper at step two.


Calories: 134kcal | Carbohydrates: 4g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 216mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 27.1mg | Calcium: 26mg | Iron: 1.4mg