Smokey Instant Pot Chili
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 package Hardwood Smoked Turkey Sausage, chopped in bite-sized pieces)
  • 10.5 oz lean ground beef
  • 15.5 oz chick peas (drained and rinsed)
  • 15.5 oz black beans (drained and rinsed)
  • 28 oz diced tomatoes
  • 2 chipotle peppers, diced
  • 1 tbsp adobo sauce (withheld from can of chipotle peppers)
  • 8 oz tomato sauce
  • 1.5 cups low sodium broth
  • 1 whole onion, diced
  • ½ tsp olive oil
  • Spice Line Up:
  • 1 tsp. kosher salt
  • ½ tsp pepper
  • 2 tbsp chili pepper
  • 1 tsp. turmeric
  • ½ tsp cayenne pepper
  • 1 tbsp Worcestshire
  • ½ tsp. smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp. cumin
  1. Set instant pot to the ‘sauté’ setting and allow to heat up. Add olive oil and brush to coat. Add sausage and allow to brown (about 2 minutes) and then remove.
  2. Add beef and break up with a wooden spoon into smaller pieces. Once browned, add in onion and allow to cook until tender (about 3-5 minutes).
  3. Turn instant pot off and add remaining ingredients and browned turkey. Stir to combine, and turn pot back on.
  4. Set to manual, high pressure, for 20 minutes, and lock the lid in place. (Be sure to place valve on “sealed”)
  5. After the cooking time is complete, you can slowly release the pressure or do the quick release <
  6. Allow to cool slightly and add whatever toppings you like!
The chili is great as is, if you don’t mind a little spice!
I recommend a dollop of sour cream, a heavy sprinkling of cheese and crushed tortilla chips.
Also, chili is just ALWAYS more tasty the next day, so if you can think ahead and make this the day prior, you are a chili genius and your guests will love you.
Recipe by Words Like Honeycomb at