Instant Pot White Bean and Ground Turkey Chili
Chili doesn't get any easier than this! Just drop all the ingredients in the Instant Pot. Tomatillo salsa (salsa verde) gives this ground turkey and white bean chili just the right amount of flavor and heat.
Total Instant Pot Cooking Time: 10 minutes to reach pressure + 15 minutes to cook + 10 minutes to release pressure.
10/29/20 Update: This recipe has been updated with a shorter cooking time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: American
Ingredients
- 1 pound ground turkey
- 2 tablespoons oil (sunflower, avocado or olive oil)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, plus more to taste
- 2 cans of white beans, drained (any type of white bean is fine)
- 6 to 8 ounces (about 1 to 1 1 2/ cups) tomatillo salsa (salsa verde)*
- 1/2 cup water or broth
*You can use mild, medium or hot salsa
Garnishes: Serve Instant Pot white bean and turkey chili with sides like salsa, sour cream, grated cheese, green onions, sliced jalapeno, cilantro, chips, and avocado or guacamole.
Instructions
- Press the saute button on the Instant Pot and heat the oil. Add the turkey and cook for 5 to 7 minutes, until it doesn't look pink anymore. As the turkey cooks, break up the big pieces with a spatula and season the meat with cumin, oregano, garlic powder and salt.
- Stir in the white beans, salsa and water/broth.
- Secure the lid and turn the pressure release valve to sealing.
- Press the Manual button and program the cooking time for 15 minutes at high pressure.
- When the cooking time is done, let the pressure release naturally for at least 10 minutes. Move the release valve to venting to release any remaining steam before opening the pot.
Notes
Dried Beans: If you've recently cooked a batch of dried beans, you can add 3 cups of cooked white beans to this recipe instead of canned beans.
Water or Broth: You can use water or broth for this recipe. I usually use water. However, if you've recently cooked dried white beans in the Instant Pot, you can save the broth that the beans cooked in and use the bean broth for this recipe.
This is a fairly thick chili. If you prefer a thinner chili, then add another 1/2 cup of water/broth before it cooks.
This recipe was tested in a 6-quart Instant Pot