Fast, flavorful, and incredibly satisfying, this Instant Pot 5-Ingredient Chili is a dream for busy weeknights and healthy lifestyles alike. Packed with lean ground turkey, hearty black beans, and bold spices, it delivers big taste with minimal effort. With just a few pantry staples and under 30 minutes, you’ll have a warm, protein-rich meal that supports your nutrition goals. Perfect for meal-preppers and anyone craving comfort food without the guilt, this chili is as nourishing as it is delicious.
Ingredients
- 1/2 pound lean ground turkey
- 1 cup canned low-sodium black beans, drained and rinsed
- 1 cup canned diced tomatoes with green chilies
- 1/2 cup chopped yellow onion
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 cup low-sodium chicken broth
Instructions
- Set the Instant Pot to “Sauté” mode. Once the pot is hot, add the ground turkey and chopped onion. Cook for about 5–7 minutes, stirring occasionally, until the turkey is browned and the onion is softened.
- Turn off the “Sauté” mode by pressing “Cancel.” Ensure any browned bits are scraped off the bottom with a wooden spoon to avoid a burn notice.
- Add the chili powder, ground cumin, and salt to the pot. Stir well to combine and coat the meat and onions with the spices.
- Pour in the chicken broth, scraping the bottom again if necessary. Then add the black beans and diced tomatoes with green chilies (do not drain the tomatoes). Gently stir to mix, but do not over-stir as layering helps prevent burning.
- Secure the lid on the Instant Pot and make sure the valve is set to the “Sealing” position.
- Set the Instant Pot to cook on “Manual” or “Pressure Cook” mode for 5 minutes on high pressure.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” for a quick release of any remaining pressure.
- Remove the lid, stir the chili, and let it sit for 2–3 minutes to thicken slightly. Serve hot and enjoy!
Nutritional Information
Calories: 205
Protein (g): 20
Fat (g): 6
Carbohydrates (g): 18
Fiber (g): 6
Sugar (g): 4
Sodium (mg): 460
Storage Instructions
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer the chili to a freezer-safe container and freeze for up to 3 months. Let it cool completely before refrigerating or freezing.
Reheating Instructions
For best texture and flavor, reheat the chili on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave for 1–2 minutes, stirring halfway through. If the chili has thickened too much, stir in a splash of broth or water while reheating to reach desired consistency.
Optional Ingredient Additions & Swaps
To boost the protein and fiber content while staying aligned with a paleo-style approach, consider adding chopped bell peppers or zucchini for extra micronutrients. Swap black beans for diced sweet potatoes or butternut squash if avoiding legumes. For a richer flavor and more healthy fats, stir in a tablespoon of olive oil or top with avocado before serving. Grass-fed beef or bison can be used instead of ground turkey to increase protein and iron.
