Sweet Potato And Ground Turkey Chili
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Sweet Potato Ground Turkey Chili
Print Recipe
This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.
Instant Pot Sweet Potato Ground Turkey Chili
Votes: 11
Rating: 3.82
Rate this recipe!
Course Dinner, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
8 servings
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 2 lbs ground turkey
  • 3 medium sweet potatoes peeled and cut into 1 inch cubes
  • 1 medium red or white onion diced
  • 3 garlic cloves minced
  • 4 celery stalks chopped
  • 3 carrots peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 14.5 oz diced tomatoes 1 can
  • 3 cups low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp fine sea salt optional
  • fresh cilantro chopped , for garnish (optional)
Course Dinner, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
8 servings
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 2 lbs ground turkey
  • 3 medium sweet potatoes peeled and cut into 1 inch cubes
  • 1 medium red or white onion diced
  • 3 garlic cloves minced
  • 4 celery stalks chopped
  • 3 carrots peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 14.5 oz diced tomatoes 1 can
  • 3 cups low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp fine sea salt optional
  • fresh cilantro chopped , for garnish (optional)
Instant Pot Sweet Potato Ground Turkey Chili
Votes: 11
Rating: 3.82
Rate this recipe!
Instructions
  1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
  2. Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
  3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
  5. Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
Recipe Notes

ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.

PER SERVING Calories: 230; Fat: 6g; Carbohydrates: 16g; Fiber: 3g; Protein: 29g; Sodium: 138mg

18 replies
  1. SRHarris
    SRHarris says:

    very Meh…considering the expense of ground turkey, Im pretty disappointed. Cooked it exactly like recipe. The sweet potatoes disappeared and it needs a lot more seasoning. If I made it again, I would cut the potatoes larger than the rest of the veggies and add a lot more seasoning. Also, since it was quite watery, maybe a tablespoon or two of tomato paste?

  2. Instant Pot
    Instant Pot says:

    Hi SRHarris,

    Everyone palate is different. If you prefer more spices feel free to increase the amount of spices to suit your preference. You are correct, the size of the sweet potatoes are important, that is why it is mentioned to cut into inch by 1 inch cubes to ensure they maintain their shape. Pressure cookers, cook by thickness, the thinner a food item is cut the quicker it will cook and vice versa.

  3. tasha_robichaud
    tasha_robichaud says:

    This was okay tastewise. Definitely needs more seasoning.

    Next time i’d pressure cook for 8 mins instead of the 10, the sweet potatoes disappeared, and the veggies turned to mush.

  4. eschnur
    eschnur says:

    Delicious and easy. I add additional garlic, chili, and salt. It might be a bit bland for some without the extra seasoning

  5. Fullerbk
    Fullerbk says:

    It was good. Needed more spice, like black pepper if you do not use bell peppers. I used one large sweet potato and one cam of beans.

  6. Josette
    Josette says:

    I thought this was pretty delicious. It was a bit bland so I added some more salt, pepper and some red pepper flakes to give it a little spice. I will be making it again.

  7. Yelojckt
    Yelojckt says:

    Pretty good dish. I doubled the spices and still found it on the bland side though. I added more salt and some black pepper after testing it. I would make it again but kick it up a it more even for my taste.

  8. deedeelamberti
    deedeelamberti says:

    I really enjoyed this recipe. Was looking for a healthy chili that my 1 year old could eat. Served it with brown rice and it was a huge hit. Tons of seasoning not needed, but does need more spice if you like it hotter.

  9. Ana
    Ana says:

    Delicious! I have an 8 qt. Instant Pot. DO NOT DOUBLE THE RECIPE. Don’t double it in an 8 qt. much less in a 6 qt. I did, and I couldn’t add the tomatoes! (I cook for 6 people). I increased the ground cumin and the chili powder to a tablespoon each. Sea salt remained at 1/2 tsp. And do note, don’t add the entire quart box of chicken broth, YOU ONLY NEED 3 CUPS!! Anyways, it tasted super delicious even though I didn’t add the tomatoes. My finicky 14-year-old enjoyed this dish. Recipe is a keeper.

  10. Hillaman
    Hillaman says:

    This recipe was simple and easy to make, however like some other reviews it was pretty bland tasting. I only used 2 sweet potatoes, added a 10oz can of Rotel diced tomatoes and green chilis. I doubled the original seasoning and tasted. Still bland. So just kept adding more to taste. However, I also added lots of paprika, some chipotle chili powder, lots of black pepper, cinnamon and nutmeg. Im happy with how it tastes now. But this recipe is a good base for you to make it your own!

  11. Locatravel
    Locatravel says:

    The recipe was great, but I cannot believe that nobody commented on the grossly under estimated “total cook time: 25 minutes.” !!!! Between the chopping/prep time, and the amount of time that it took for the pressure to build up enough to even get to the pressure cooking stage/function for the 10 min cooking — this recipe takes a solo chef about two hours total. And i did 4x the spice.

  12. mamr1958
    mamr1958 says:

    Was ok. I tripled the seasoning based on other comments & added them at sautee stage vs at end. Adding all the seasoning after the dish is cooked made no sense to me. Was pretty watery. Better next day for sure.

  13. Lcarew1
    Lcarew1 says:

    I agree with many of the other reviews- it needs more of a kick, and add the spices with the vegetables. I used a teaspoon of each of the following: chili powder, chipotle chili powder, and cumin. Also added a healthy sprinkle of red pepper flakes, and the consensus was that it had just enough of a kick. I wanted it a bit thicker so i added a tbs of cornstarch dissolved in two tbs of cold water.

  14. Amanda6
    Amanda6 says:

    The whole family liked this one! Though we all agreed that next time the cook time should be reduced a few minutes… the sweet potatoes were a little too soft for our liking.

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