Break out the Instant Pot for this wholesome, comforting Instant Pot Turkey Quinoa Chili. It’s packed with turkey, beans, quinoa and spices that will warm you up on a cold night. (gluten free)
Hope you guys had an awesome Thanksgiving and didn’t eat too much. I had a great day with family and friends and some delicious grub.
Now it’s time to get back to the weeknight grind of getting dinner on the table. Don’t you just love that job?
I can tell you in all honesty that my Instant Pot makes dinnertime easier. It’s so easy to get a simmered all day flavor in a quarter of the time it takes in a slow cooker.
This Instant Pot Turkey Quinoa Chili tastes like it’s been cooking all day but you can easily make it when you get home from work. It is jam-packed with veggies, beans, turkey and high protein quinoa. I kept mine in the fridge for three days and it was still just as delicious as the first day I made it.
AND I added sweet potatoes. You guys know I’m in love with sweet potatoes right?
LOVE Sweet Potatoes? Try these…
- Spiced Sweet Potato and Kale Salad
- Sweet Potato Toast With Egg
- Oven Spiced Sweet Potato Fries
- Sweet Potato Noodle Taco Salad
They spice up those boring weeknight meals and they are packed with vitamins and minerals!
Life is so much easier when I make a big batch of meal prep soup like this one. I know you are all super busy with Christmas shopping, card addressing and preparing for holiday guests…but you gotta eat.
Wouldn’t it be nice to open the fridge and see this healthy bowl of goodness staring back at you?
I think you are going to love this Instant Pot Turkey Quinoa Chili. It’s…
- wholesome
- hearty and filling
- packed with protein from the beans and quinoa
- gluten-free
- meal prep friendly
- AND delicious!
Instant Pot Turkey Quinoa Chili
Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 whole onion, diced
- 3 whole carrots, diced
- 3 cloves garlic, chopped
- 2 14 oz cans beans, I used black and cannellini (drained)
- 1/2 cup uncooked quinoa
- 1 cup sweet potatoes, diced
- 1 14 oz can crushed tomatoes
- 2 1/2 cups chicken stock
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp kosher salt
- 1/4 tsp pepper
Instructions
- Set Instant Pot to saute and add 1 tbsp olive oil. Brown turkey until cooked. Remove from pot.
- Add 1 more tbsp of olive oil and add onions, carrots, and garlic. Saute for about 6-8 minutes.
- Add turkey back to pot along with all other ingredients. Stir. Set Instant Pot for 20 minutes on high pressure.
- When timer goes off, use a dishtowel to release pressure valve. After heat has released remove lid and taste. Add more salt and pepper to taste.
- Serve with shredded cheese and avocado. If you like your chili thinner you can add more broth or less broth to taste.
Nutrition
Adapted from my Healthy Turkey Chili.
LOVE dishes that taste better he next day. Definitely going to try this recipe!
I just got an Instant Pot, and I’m on the lookout for new recipes. I will have to try this! Looks great!
This looks and sounds so great! There is nothing better than a good warm bowl of chili this time of year!
This sounds like a healthy and delicious way to warm up on a cold night!
I love a bowl of chilli, it’s the best comfort food. This looks so delicious!
My husband Tom will LOVE this Karen! Nothing better than a bowl of chili during the winter!
I am always in the mood for chili! Your variation sounds divine!!
Looks so tasty!! It’s not always easy to find gluten-free delicious recipes. And who doesn’t love chill? I also love sweet potatoes, I’m sure it makes a great addition to this recipe. Thanks for sharing!
I tried this and my instant pot kept giving me an error about not enough liquid. I even added more and it still gave me the error. It did get done eventually but not sure what I did wrong.
Oh no Kim, I’m sorry to hear that. I didn’t get that error on my Instant Pot but I guess adding more liquid is the answer. I did some research and it says that a lot of people are getting those messages on the new Instant Pots. Here’s an article about it https://www.pressurecookrecipes.com/instant-pot-burn/. Best of luck and thanks for letting me know.
This is ridiculously good – can’t believe it’s as healthy as it is! Next time, we’re adding corn – will be perfect
Todd thanks for the awesome review and yes it’s so healthy! Corn would make a fantastic addition. Thanks for letting me know how it worked for you.
How many does this recipe serve?
It serves 6. Thanks for pointing that out – I forgot to add that in.
This is absolutely amazing. I subbed the canned crushed tomatoes for two fresh tomatos cut in half. I put the tomatos on top of the chili and pressure cooked it for the 20 minutes. Once finished I mashed the tomatos into the chili. Absolutely awesome.
Thanks for your review Stephen. It’s nice to know we can use fresh tomatoes in this!
Do I drain the beans?
Yes, sorry about that. Will add a note.
The chopped sweet potatoes are added uncooked correct?
Yes that’s right!