White Turkey Chili becomes even MORE delicious when made in an Instant Pot. Packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite! This comfort food is super flavorful and delicious.
If you’ve been around these parts for a while, you know that I am a huge comfort food fanatic. It is one of my food loves and specialties. And I enjoy all types of comforting food, no matter what time of year it is. Many people associate comfort food with winter, but not me! You can find a variety of comforting meals in my kitchen any time of the year.
I made this delicious slow cooker version of White Turkey Chili a looooong time ago and it was insanely off-the-charts good. And since I am now such an Instant Pot Duo fan, I knew I needed to create a pressure cooker version of one of my favorite types of chili. I could not have been happier with the way this recipe turned out. Literally everything I make in my Instant Pot turns out INCREDIBLE and this chili was no exception. It. Was. Perfect.
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE WHITE TURKEY CHILI IN YOUR PRESSURE COOKER!
If you love comfort food like I do (and even if you don’t!), you will love this hearty soup! Give it a whirl and let me know how it turns out for you, friends!
HOW TO MAKE WHITE TURKEY CHILI IN AN INSTANT POT!
STEP 1
Set you Instant Pot to saute mode. Add the olive oil and heat for 2 minutes. Add onion, bell pepper, garlic, jalapenos and cilantro and saute for 3 minutes.
Add 2 pounds of ground turkey and cook until it is no longer pink. Drain, if needed.
STEP 2
Add the chili powder, oregano, cumin, salt, pepper and cayenne pepper and mix well. Add the cannellini beans, butter beans, corn and chicken stock or broth to the pot. Use a heavy-duty or wooden spoon to give the mixture a good stir. Place the cover on the pot and set the timer to 20 minutes on high pressure (use the chili setting!). It will take the pot around 24 minutes to build up pressure before it begins cooking.
STEP 3
When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release.
Remove the cover and serve immediately. Top with shredded cheese, if desired!
RECIPE TIPS: WAYS TO SEND THIS WHITE TURKEY CHILI INTO THE REALM OF SUPER GREATNESS!
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To add some spice to this chili recipe, add a can of green chilis and/or a chopped jalapeno pepper along with the onion and bell pepper in the beginning. You could also add 1/4-1/2 teaspoon of cayenne pepper!
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Easily transform this into white chicken chili by using chicken instead of turkey! Either use ground chicken OR add 2 uncooked chicken breasts to the pot along with the liquids and spices. When the chili is done cooking, remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir!
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Change up the beans! If you are not set on keeping this chili white, feel free to use any other variety of beans! Kidney, pinto or black beans would all taste great!
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Throw in a can of diced tomatoes for more flavor!
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Go crazy with the toppings! One of the things I love about chili is that there are about a million delicious, acceptable toppings to throw on top before diving in. Here are just a few ideas to get you started: avocado pieces, shredded cheese, sour cream, a lime wedge, chopped tomatoes, tortilla strips and red pepper flakes. YUMMY!
DO YOU DRAIN CANNED BEANS FOR CHILI?
I always drain my beans to avoid adding extra salt and starch and I think the liquid gives it a different flavor. However, you are not going to seriously damage the recipe if you add the liquids from the cans. I know people who love it!
USING DRIED BEANS VS CANNED BEANS
There are benefits of using both dried and canned beans. Dried beans are more affordable than canned beans and they do not come with the added starchy liquids that canned beans do. Canned beans are quick and easy and do not require pre-soaking, decreasing the amount of time spent on a recipe.
Rinsing the beans: Before adding canned beans to a recipe, rinse with water and drain 2-3 times first.
Soaking the beans: Before adding dried beans to a recipe, soak them according the recommendations on the package.
Adjusting amounts: Use half the amount of dried beans in a recipe that calls for canned beans and use double the amount of canned beans in a recipe that calls for dried beans.
WHAT TO DO WITH LEFTOVER CHILI
If you have leftovers, and it’s very possible that you will because this makes a large batch, please check out these delicious recipes to help use them up:
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
INSTANT POT BURN NOTICE
If you see that dreaded burn notice flash on your Instant Pot, do not fret! Know that your pressure cooker is keeping a good eye on your food. It has sensed that the temperature toward the bottom of the pot is too high and has therefore turned it off temporarily. It is giving you a chance to fix the problem! This can happen especially with thick sauces or chilis because of the heaviness of the contents inside the pot. It can also happen if there is not enough liquid inside the pot.
If you see the burn notice, press CANCEL as soon as possible. Do an immediate quick release and wait for the silver float valve to drop. Transfer the inner pot to a hot pad holder. Scrape any bits of food that may have adhered to the bottom of the pot using a spoon.
If there are no burned bits:
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Add 1/2 cup of chicken broth to the recipe to thin out the consistency.
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Stir the contents of the pot thoroughly and resume cooking.
If you see burned pieces in the mixture:
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Pour the contents into a saucepan and clean out the pot using soap and water, making sure any charred pieces of food are removed from the bottom of the pan. Remove visible pieces of burnt food from the chili and pour it back into the pot.
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Add 1/2 cup of chicken broth to the recipe, stir the contents thoroughly and resume cooking.
HOW TO AVOID SEEING THE DREADED BURN NOTICE ON THE INSTANT POT
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Stir heavy sauces or soups just before placing the cover on the pot for cooking. You will want the heaviest ingredients toward the top in order to ensure they don’t stick to the bottom and burn.
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Make sure your pot contains enough liquid! Add extra beef broth or chicken broth if it is already an ingredient in the recipe. If the recipe does not contain a thin liquid (e.g., a recipe that requires a trivet), add 1 1/2 cups of liquid to the bottom of the Instant Pot before cooking.
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I do not use an 8-quart IP, but from what I have read this size is much quicker to burn than the 6-quart version. The 8-quart Instant Pot may require more liquid than the 6-quart does.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
OTHER DELICIOUS COMFORT FOOD RECIPES
Last but not least, here are some other comfort food options to make your life even more delicious:
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Broccoli Cheese Soup (this is a copycat of Panera’s famous recipe!)
ENJOY! Stop back and let me know how much you loved this chili recipe! Thank you for being here.
Instant Pot White Turkey Chili
Equipment
- Instant Pot
Ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 2 jalapenos finely chopped
- 1/4 cup cilantro chopped
- 2 lbs ground turkey
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 30 oz Cannellini beans rinsed and drained (2 cans)
- 15 oz butter beans 1 can
- 30 oz corn kernels drained (2 cans)
- 32 oz chicken broth
- mozzarella cheese shredded, for topping
Instructions
- Set Instant Pot to saute. Add the olive oil and heat for 2 minutes. Add onion, bell pepper, garlic, jalapenos and cilantro and saute for 3 minutes.
- Add turkey and cook until no longer pink; drain, if needed.
- Add the chili powder, oregano, cumin, salt, pepper and cayenne pepper and mix well. Add the cannellini beans, butter beans, corn and chicken broth to the pot. Use a heavy-duty or wooden spoon to give the mixture a good stir. Place the cover on the pot and set timer to 20 minutes on high pressure (chili setting). It will take the IP around 24 minutes to build up pressure before it begins cooking
- When cooking is done, let the pressure release naturally for 10 minutes, then do a quick release.
- Remove cover and serve immediately. Top with shredded cheese, if desired.
Neither your recipe nor your commentary mention how much chicken broth to add! I was going to use this recipe but since the most important part is missing I’ll go find another.
Oh my goodness! Thank you so much for bringing this to my attention. We switched the way we display our recipe cards and that was a big miss. I hope you give it a try.