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An orange bowl of turkey and bean chili, sprinkled with cheese and green onions, with a bowl of cheese and green onions in the background

Instant Pot Quick Turkey Chili with Canned Beans


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Description

Instant Pot Quick Turkey Chili with Canned Beans. Wimpy turkey chili for a busy weeknight, ready in under an hour thanks to pressure cooking.


Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • ¼ cup chili powder blend
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cocoa powder
  • ½ teaspoon fine sea salt
  • 1 pound ground turkey
  • ½ teaspoon fine sea salt
  • 1 cup chicken broth or water
  • 2 (10-ounce) cans diced tomatoes with chili peppers (Ro*Tel tomatoes)
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans kidney beans, drained

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot on Sauté mode adjusted to high (medium-high heat for stovetop pressure cookers.) until the oil is shimmering. Add the onions and garlic, and sprinkle with 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes.
  2. Toast the spices and cook the turkey: Make a hole in the center of the onion mix and add the chili powder, cumin, and coriander, brown sugar, cinnamon, and cocoa powder. Let sit for 30 seconds, then stir into the onions. Sprinkle the ground turkey with 1/2 teaspoon of salt, then stir it into the onions to coat with spices, scraping any browned bits of onion from the bottom of the pot. Cook the ground turkey until it loses its pink color, stirring often and breaking up any clumps of turkey, about 3 minutes.
  3. Everything else in the pot: Stir the chicken stock into the turkey, then scrape the bottom of the pot one last time to make sure nothing is sticking. Stir in the tomatoes and the beans.
  4. Pressure cook for 10 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker and cook at high pressure for 10 minutes (“Pressure Cook” or “Manual” mode for 10 minutes in an Instant Pot), or for 8 minutes in a stovetop pressure cooker. Let the pressure come down naturally, about 20 minutes. Serve.

Notes

  • Homemade beans: If you have leftover pressure cooker beans, this recipe is a great way to use them up. Substitute 6 to 8 cups of cooked homemade beans for the canned beans.
  • Serve with your favorite chili toppings. I like diced onions, sour cream, pickled jalapeños, and tortilla chips.

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