Instant Pot turkey chili with butternut squash

Instant Pot Turkey Chili with Butternut Squash

Ground Turkey, white beans, chili spices and butternut squash.  A lighter version of the traditional chile with a touch of sweetness.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Author Chellie Schmitz


  • 2 tbsp olive oil
  • 1 Onion, chopped
  • 3 cloves of garlic, minced
  • 2 lbs lean ground turkey
  • 2 cups chicken broth
  • 2 cups prepared Great Northern beans, or Navy beans You can start with dried beans and cook them yourself, or use a can.
  • 2 15 oz cans diced tomatoes
  • 1 small butternut squash, peeled and cut into bite size chunks
  • 1 4 oz can of green chiles
  • 1 1/2 tbsp cumin
  • 1 tbsp chile powder
  • salt and pepper to taste
  • cilantro, for garnish (optional)
  • plain Greek yogurt or sour cream for garnish (optional)


  • Turn Instant Pot on to the Saute' feature.
  • Add olive oil and onions and saute until translucent, about 5 minutes.
  • Add garlic, stir until fragrant, about 30 seconds.
  • Add ground turkey and brown until cooked through.  If the turkey isn't very lean and you have a lot of grease, you may strain it and return it back to the pot.  This is optional.  
  • Add chicken broth (I like to use bone broth for extra nutrients), beans, tomatoes, squash, chiles, cumin, chile powder, salt & pepper.  Stir to combine.
  • Cover and turn the Instant Pot on to the Slow Cooker function.  Cook on high for 4 hours, or low for 6-8 hours.
  • Serve topped with cilantro and plain yogurt or sour cream.  


This Chili can also be made on the stove top or in the crock pot.  
Stove top directions~ Saute' onions, garlic, turkey.  Add the rest of the ingredients except cilantro and yogurt. Simmer for at least 30 minutes.
Crock Pot directions~ Saute' onions, garlic and turkey in a skillet on the stove. Transfer to Crock Pot, add the rest of the ingredients (except cilantro and yogurt), cook on low for 6-8 hours, or high for 4 hours.