Pressure cooker, Weeknight dinner
comments 9

Pressure Cooker Turkey and Black Bean Chili

Pressure Cooker Turkey and Black Bean Chili |

Pressure Cooker Turkey and Black Bean Chili

I don’t have my pressure cooker turkey and black bean chili recipe on the blog? Whoops. It is one of my go-to weeknight meals. It takes about an hour, but most of that time is the pressure cooker doing its thing while I wrangle kids and homework. 4

The flavors of this chili are inspired by Mexico’s famous Mole Poblano – chiles, spices, and a hint of sweet from cocoa powder, cinnamon, and sugar.5

This chili has a heavier meat to bean ratio than I usually use. My grocery store started selling 3 pound packs of ground turkey, and whenever they’re on sale I grab a pack and make this chili. 6 Tim is happy with all bean chili, but Ben prefers all meat chili. This recipe lets me lean the recipe towards Ben’s preferences without leaving Tim out.

Looking for a weeknight chili, made easy by the pressure cooker? Look no farther – this is the recipe you seek.

Recipe: Pressure Cooker Turkey and Black Bean Chili



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Pressure Cooker Turkey and Black Bean Chili

  • Author: Mike Vrobel
  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Total Time: 9 hours
  • Yield: 6-8 1x


Pressure Cooker Turkey and Black Bean Chili recipe – turkey bean chili for a busy weeknight.


  • 1 pound dried black beans, sorted and rinsed
  • 2 quarts water
  • 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
  • 3 pounds ground turkey
  • 1 large onion, minced
  • 3 cloves garlic, crushed
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican oregano if you can find it)
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups chicken stock (or water)
  • 14 to 16-ounce can crushed tomatoes (or tomato sauce)
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ground black pepper
  • Salt


  1. Soak the beans: Sort and rinse the black beans, then cover with 2 quarts water and add the salt. Soak the beans overnight (or at least 8 hours) at room temperature. Drain and rinse the beans.
  2. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat (Use sauté mode in an electric pressure cooker) until the oil is shimmering. Add the onion, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté until the onions start to soften, about 5 minutes.
  3. Toast the spices and cook the turkey: Make a hole in the center of the onion mix and add the chili powder, cumin, oregano, cocoa, cinnamon, and allspice. Let them sit until you smell the spices toasting, about 1 minute, then stir into the onions. Add the turkey and stir to coat with the onions and spices. Cook, stirring often and breaking up the turkey, until it loses its pink color, about 5 minutes.
  4. Cook the chili: Stir the black beans, chicken stock, and crushed tomatoes into the pot. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
  5. Season and serve: Stir in the brown sugar and black pepper, then taste and add salt if needed. (I usually add another teaspoon of kosher salt.)


Serve with your favorite chili toppings. I like pickled jalapeños and diced onions; Natalie makes cheese, sour cream, and chili soup; Ben likes tortilla chips, diced onions, and sour cream, and Tim loads up on habaerno hot sauce. (Yes, Tim can stand the heat.)

  • Category: Pressure Cooker
  • Cuisine: American


Pressure Cooker Turkey and Black Bean Chili |

Sauteing the onions and peppers

Pressure Cooker Turkey and Black Bean Chili |

Everything in the pot

Pressure Cooker Turkey and Black Bean Chili |

Serve with your favorite toppings

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Pressure cooker, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Chris says

    Guys, this is a great and flavorful recipe for a cold winter night. Used 2 lb. of turkey and 1/2 lb. ground beef that was on hand. Went heavy on the spices and added extra onion, a can of tomato sauce, and a few sprigs of cilantro. Instant Pot was almost full, but it fit. Served with Fritos, sour cream, pickled jalapeños, and shredded cheddar cheese. Fantastic, like I commented a few years ago about this recipe.

  2. Laura says

    I haven’t used ground turkey for quite a while, and I’m wondering what specific reasons made you choose it for this chili. Do you cook with ground turkey a lot? Or is it pretty much the same with ground beef?

  3. If you don’t have time to soak the beans, how do I incorporate canned instead? Thanks and it sounds delicious, can’t wait to make.

  4. pam says

    I really liked the texture of the chili and the meat:bean ratio. Unfortunately, it was pretty bland – I ended up adding some corn and some salsa to try to liven up the flavors. What brand of chili powder do you use? I used McCormick & Schmick’s dark chili powder and the taste was underwhelming. I will make this again, but with some better seasoning.

    • I use penzeys chili powder. Two thoughts: 1. It may need more salt – there are a pound of beans and 3 pounds of turkey, so the recipe will be kind of bland without enough salt. 2: up the chili powder to 1/2 a cup, and the cumin to 2 tablespoons.

  5. Chris says

    Made this for dinner tonight, and it exceeded expectations. Used only 1 lb. of turkey, added extra onion, and added a can of tomato sauce to the crushed tomatoes, Added a few sprigs of cilantro. Made some rice to go with, since it was a little soupy with less meat. Served with corn chips, sour cream, pickled jalapeños, and shredded cheddar cheese on the side. It was delicious.

    I couldn’t believe it was just 1 lb. of beans. They looked like 10 lbs after the soak, but they sort of disappeared into the chili as it cooked.

    This was very easy to make, and really delivered on flavor. Best yet from my new Instant Pot. Thanks for the recipe.

  6. Beau says

    Man this looks good. Gonna get some black beans tonight! I’ll come back for the undoubtedly 5 star rating! 🙂

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