Instant Pot Turkey Chili

Instant Pot Turkey Chili

Easy, Healthy Turkey Chili

This instant pot turkey chili recipe is a delightful blend of seasoned ground turkey, kidney and chili beans, and vibrant vegetables, elevated with the aromatic flavors of the Droosh Icon Spice. Simmered to perfection, this chili offers a unique and delicious spin on a classic turkey chili, with a touch of Indian inspiration. You can swap turkey for vegan meat, sausage and / or beef and use any type of beans you want!



  • 1 lb ground turkey
  • 1 white onion diced
  • 2-4 cloves garlic minced
  • 1/2 jalapeno or green chili diced
  • 1-2 bell peppers diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) chili beans, drained and rinsed
  • 1 can (28 oz) fire roasted tomatoes 
  • 2 tablespoons tomato paste
  • 3 cups veggie or chicken broth
  • 1/2 tsp smoked paprika powder
  • 2-3 tsp Droosh Icon Spice (add more or less depending on your taste)
  • Salt and pepper to your liking- we all like diff amounts, ya know
  • Olive or avocado oil for cooking
  • Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, avocado, tortilla strips, sliced jalapeno 


  • Chop all veggies and set aside
  • Set a pressure cooker or Instant Pot to the normal sauté setting and let it heat before adding the olive oil
  • Once heated add 2 tbsp olive oil and let heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot
  • Add the onion and saute until it's soft, about 5 minutes then add the tomato paste and saute for 1 minute
  • Next, add the ground turkey to the Instant Pot along with some salt and pepper and cook for about 2 minutes not stirring it
  • Use a large wooden spoon to break apart the turkey and continue to sauté until the turkey is browned, about 5 minutes
  • Add minced garlic, 2-3 tsp The Icon spice and 1/2-1 tsp smoked paprika and stir
  • Add beans, bell peppers, fire roasted tomatoes and minced green chili to the pot and sauté until the bell pepper is tender, about 2 to 3 minutes
  • Add 1 cup of the veggie or chicken broth to help deglaze your pot and allow all the food to release from the bottom of the pot
  • Use your spoon to deglaze the pan by scraping away all of the browned bits
  • Close lid and seal, and pressure cook for 10-20 minutes, followed by quick release when time is up
  • Turn off your Instant Pot and carefully open your lid
  • Stir in fresh cilantro and a dash of salt and pepper and more Icon spice to taste
  • Garnish with your fave toppings



  • If you don't have or like an Instant Pot you can follow the above steps and cook this in a deep pan or pot on the stove :
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