Low Carb Instant Pot Turkey Chili (Keto and Paleo-Approved)

By Jess

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I’ve tried dozens of paleo chili recipes, trying to narrow them down in an effort to find the best of the best, but I quickly realized that it’s nearly impossible to choose because there are so many variations that can suit different occassions. Take this low carb instant pot turkey chili for example. Made with ground turkey, the chili is high in protein and low in fat, so you have more room to top it with high-fat toppings such as cheese, avocado, chili oil, and other paleo approved ingredients. The base is seasoned with cinnamon, cumin, garlic, onion, and olive oil, which is tasty on its own even without a lot of heat.

Paleo Instant Pot Turkey Chili

Paleo Instant Pot Turkey Chili

Paleo Instant Pot Turkey Chili

Paleo Instant Pot Turkey Chili

Paleo Instant Pot Turkey Chili

More Paleo Instant Pot Chili Recipes:

Instant Pot Homestyle Paleo Chili
Instant Pot White Chicken Chili

More Paleo Chili Recipes:

Super Easy Paleo Crock Pot Chili
Spicy Texas Slow Cooker Chili
Slow Cooked White Chicken Chili
Stovetop Sweet Potato, Kale and Turkey Chili
47 Hearty Paleo Chili Recipes


    • 1 tbsp olive oil
    • 2 pounds ground turkey
    • 1 small onion, finely chopped
    • 2 garlic cloves, minced
    • 1 green bell pepper, diced
    • 1 tsp cinnamon
    • 1 tsp cumin
    • 2 tbsp chili powder
    • ½ tsp red pepper flakes
    • 1 tbsp dried oregano
    • 1 bay leaf
    • 1 (15-oz) can diced tomatoes
    • 1 (6-oz) can no sugar added tomato paste
    • 2 cups water
    • salt, black pepper to taste


  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and cook for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the turkey and cook until no longer pink, breaking into crumbles.
  6. Add the bell pepper, cinnamon, cumin, chili powder, red pepper flakes, dried oregano, bay leaf, diced tomatoes, tomato paste and water and mix to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING and press PRESSURE COOK button.
  9. Adjust the timer to 10 minutes.
  10. When finished cooking, quick-release pressure according to manufacturer’s directions.
  11. Remove the lid.
  12. Discard the bay leaf.
  13. Season with salt and black pepper to taste.
  14. Top with your favorite toppings (sliced scallions, avocado, cilantro etc…) and serve.


Serving Size





Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

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