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Instant Pot White Bean Turkey Chili
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Instant Pot White Bean Turkey Chili

A delicious twist on chili with a Tex-Mex flavor
Prep Time35 minutes
Cook Time30 minutes
Resting time:1 hour
Course: Soup
Cuisine: American
Keyword: Chili
Servings: 6

Ingredients

  • 16 ounces Great Northern Beans
  • 4 cups water
  • 2 lbs ground turkey or chicken
  • ½ to 1 cup Cilantro chopped
  • 1 large onion diced
  • 2-3 tablespoons Chicken Base
  • 3 Jalapeno’s seeds and ribs removed and diced or to taste
  • 3 stock cubes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 5 tablespoons cumin to taste
  • ½ teaspoon cayenne pepper to taste
  • 1 teaspoon ground oregano
  • 4 cloves garlic crushed

Instructions

  • Soak dried beans using the quick soak method: put beans in a bowl with water covering plus about 2 inches above beans. Microwave on high for about 10 minutes until well boiling. Allow to sit for 1 hour, drain, and rinse.
  • Cook the beans:
  • Add dried, rinsed beans to 4 cups of water with spices and stock cubes. Cook on high pressure for about 35 minutes and quick release. If using max pressure you should only need about 25 minutes after using the quick soak method.
  • Brown the ground turkey using the sauté function. Drain fat and add onions and cook until translucent.
  • Add the jalapenos, crushed garlic, and cilantro and cook for a few minutes. I wanted my jalapenos to have some snap so I didn’t cook too long. Our family likes spicy so you may want less jalapenos (but removing the seeds and ribs reduces the heat greatly).
  • Add 2-4 cups of water (it will be thick at this point, so it depends how soupy you would like it) and 2-4 tablespoons chicken base to taste. Again this is going to depend on how much water is added, so start slow because you can always add more!