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Have the richest and most delicious turkey white bean chili on the table in a fraction of the time with this easy Instant Pot recipe. With a cook time of only 30 minutes, this is the perfect way to warm up on a chilly day!
Instant Pot Turkey Bean Chili Recipe
Whether you are looking for a chili for game day or for a quick and easy family meal, this turkey white bean chili is rich, hearty and full of flavor, and is so effortless to make in the Instant Pot.
Made with fresh veggies, white beans and ground turkey, this perfectly seasoned chili is hearty and nutritious and is gluten-free. It’s a great go to when you need to get dinner on the table in a hurry!
Be sure to try my Air Fryer Turkey Burgers and Crispy Turkey Tacos too!
Why you’ll love this quick Turkey White Bean Chili recipe:
- ONE POT: All made in the pressure cooker, even the clean up is a breeze!
- MAKE AHEAD: This is a great recipe for weekly meal prep and it’s freezer friendly too!
- QUICK AND EASY: Ready to serve in 30 minutes, just prep the ingredients and let the Instant Pot do all of the hard work!
As the weather starts to get cooler, there’s nothing better than cozying up with a big bowl of rich and flavorful chili!
How to make Instant Pot Turkey White Bean Chili
You can jump to the recipe card for full ingredients & instructions!
- Saute the vegetables in the Instant Pot.
- Add in the garlic and brown the ground turkey.
- Add in the stock.
- Stir in the tomatoes, beans and seasonings.
- Cook on manual and release pressure.
- Stir in the cream and season to taste.
Yes! You can easily swap the ground turkey for other meats like chicken, beef or bison. The recipe remains the same.
To make this recipe meat-free, simply omit the ground turkey. You may want to add some additional beans to replace the turkey, or extra vegetables like mushrooms and bell peppers.
This turkey white bean chili, like most chili recipes, tastes even better the next day as the flavors have had chance to develop. Once you have made the chili, let it cool completely before storing in the fridge for up to 3 days. It can also be frozen for up to 3 months.
We love the richness that the cream adds to the chili, but you can omit it if you prefer.
Serving Suggestions
Top this turkey white bean chili with your favorite toppings like shredded cheese, sour cream, cilantro and sliced jalapenos. Serve it alongside:
The Instant Pot makes this turkey chili so quick and effortless, but it also locks in all of those rich and delicious flavors.
Tips!
- The vegetables should be soft and the turkey browned before adding the rest of the ingredients and cooking at pressure.
- You can easily add other vegetables to this dish. Just chop and saute them at the same time as the onion and carrot.
- If making ahead of time, let the chili cool completely before storing.
Warm up and get cozy with a big bowl of this chili! So quick and easy to make and hands down delicious!
This Instant Pot turkey white bean chili is one hearty, warming and comforting dish. Simple and quick to make, these easy recipe is sure to please!
More Cozy Chili Recipes we Love
- Buffalo Chicken Chili
- One Pot Chili Mac
- Crockpot Chili Mac
- Sweet Potato Chili
- Instant Pot White Chicken Chili
- Crockpot Chili Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Instant Pot Turkey White Bean Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 large carrots peeled and diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 cup chicken stock
- 28 ounces canned diced tomatoes 2 cans
- 28 ounces great northern beans drained and rinsed (2 cans)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon dried Italian seasoning
- ½ cup heavy cream
Instructions
- Heat the Instant Pot to the Saute-Normal function. Add the olive oil, onion, and carrot. Cook, stirring occasionally, until the vegetables are soft– about 5 minutes.1 tablespoon olive oil, 1 small onion, 2 large carrots
- Next add the garlic and ground turkey and cook, stirring occasionally, until the turkey has browned– another 5 minutes.2 cloves garlic, 1 pound ground turkey
- Add the chicken stock and scrape any browned bits from the bottom of the pan.1 cup chicken stock
- Next add the diced tomatoes, great northern beans, chili powder, cumin, paprika, and italian seasoning. Stir to combine.28 ounces canned diced tomatoes, 28 ounces great northern beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, ½ teaspoon dried Italian seasoning
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 8 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, release any remaining pressure by switching the valve to the “venting” position.
- Stir in the heavy cream and season with salt and pepper to taste.½ cup heavy cream
- Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the fridge for up to three days.
Becky’s Tips
- The vegetables should be soft and the turkey browned before adding the rest of the ingredients and cooking at pressure.
- You can easily add other vegetables to this dish. Just chop and saute them at the same time as the onion and carrot.
- If making ahead of time, let the chili cool completely before storing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This was delicious! I made a few tweaks to satisfy my own personal preferences…added 1 zucchini, used fire roasted tomatoes, and pulled back on heavy cream to 1/4 cup. I plan to make again and will use mushrooms and green pepper instead of zucchini to change it up a bit. Don’t be stingy with the seasonings. May add some black eyed peas to start off the new year!
Thanks so much for sharing what worked for you!