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featured instant pot turkey white bean chili

Instant Pot Turkey White Bean Chili Recipe

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 585kcal
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!
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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
    overhead image of ingredients for instant pot turkey white bean chili
  • 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
    browned ground turkey and vegetables in instant pot
  • 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
    ground turkey, vegetables, stock, tomatoes, beans, and spices in instant pot
  • 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
    turkey white bean chili in instant pot
  • Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the fridge for up to three days.

Notes

  • 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

Calories: 585kcal | Carbohydrates: 60g | Protein: 48g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 499mg | Potassium: 1775mg | Fiber: 18g | Sugar: 9g | Vitamin A: 6648IU | Vitamin C: 26mg | Calcium: 257mg | Iron: 8mg