Quick White Bean & Turkey Chili
This White Bean Turkey Chili made in the Instant Pot is easy to make and so delicious!
Everyone is talking about the Instant Pot! It’s a hot item this holiday season. Many of my friends on Facebook posted that they picked one up on Black Friday. I already owned one – I bought it last year. However, I haven’t used it as much as I would have liked. I think it’s because it intimidated me. I mean, this kitchen appliance, can do SO MUCH. It’s a pressure cooker, slow cooker, yogurt maker, rice cooker and more.
Disclosure: Our sponsor Workman Publishing introduced us to an exciting new Instant Pot cookbook. All opinions on this blog are my own.
I recently received a copy of the cookbook, How to Instant Pot by Daniel Shumski. It’s newly released and has been in stores since October 31, 2017. This cookbook was exactly what I needed to give me the confidence to start using my Instant Pot again. Not only does it feature over 100 delicious one-pot recipes, but it also teaches you how to use the Instant Pot. It’s the only Instant Pot cookbook organized by function and also shows you what all those buttons on the Instant Pot do. Once you master the Instant Pot, it will change the way you cook.
About the Cookbook
Master the revolutionary appliance that’s changing the way we cook!
The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.
White Bean Turkey Chili
I loved the wide variety of recipes and I can easily see many becoming family favourites. I selected a Quick Chili recipe to try using the Pressure Cooker function. Quick White Bean and Turkey Chili appealed to me because it had simple ingredients. I also wanted to get more practice using the Pressure Cooker function on the Instant Pot.
Many of the ingredients I had on hand in my pantry already. I only had to pick up the veggies and ground turkey on my trip to the grocery store.
When they say that it’s a one-pot meal, they mean it. Each step of the recipe is done in the Instant Pot including sautéing the veggies and turkey.
I love that feature of the Instant Pot because it means less dishes for me to clean up afterwards. I’m notorious for making a mess in the kitchen when I’m cooking.
I appreciated that the recipe instructions were very detailed so I knew exactly what buttons to press and when during the process. They broke it down step-by-step making the recipe easy to follow.
I also liked that they mentioned the safety instructions like using a wooden spoon to move the pressure-release valve to venting. It’s super HOT!
This chili recipe took about 45 minutes to make from start to finish. It cooked for 20 minutes in the Instant Pot as a pressure cooker.
I couldn’t believe how yummy it tasted! It had the same deep flavour as a pot of chili that had been simmering on the stove all day.
This recipe makes six servings and my family gobbled it up in record time. Even my picky 13-year-old daughter ate her entire bowl. I was shocked!
I’m leaving my Instant Pot on the kitchen counter because I plan to use it several times a week. The How to Instant Pot cookbook will also be close by as I’m going to be trying the other recipes.
You might also like these Slow Cooker Black Beans. Check out this Instant Pot Guide or Instant Pot gifts.
Do you have an Instant Pot?
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- 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
- 1 medium green bell pepper, stemmed, seeded and chopped
- 1 medium white or yellow onion, chopped
- 2 large stalks celery, leaves discarded, chopped
- 1 clove garlic, finely chopped
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 teaspoon salt, plus extra as needed
- 1/4 teaspoon freshly ground pepper, plus extra as needed
- 1/2 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 can (14 1/2 ounces) diced tomatoes with their juices
- 1 can (15 ounces) white beans, such as great norther or white kidney, drained and rinsed
- 1 cup shredded Cheddar cheese, for garnish
- 2 scallions, trimmed and thinly sliced, for garnish
- Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the bell pepper, onion, celery and garlic. Cook with the lid off, stirring occasionally to break up, until the onions soften slightly, about 5 minutes.
- Add the turkey and use a wooden spoon or silicone spatula to break it up into small pieces as it cooks. Cook the turkey until it is no longer pink, about 5 minutes.
- Add the chili powder, salt, pepper, oregano, tomato paste, and diced tomatoes with their juices and stir until everything is evenly mixed.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 20 minutes.
- When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Press Cancel and remove the lid. Add the beans, stirring to distribute them evenly, then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
- Taste and adjust the seasoning, adding more salt and pepper as needed. Serve the chili hot, garnished with the shredded Cheddar and scallions.
Quick White Bean and Turkey Chili will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place it in a pot and warm on the stovetop over medium heat, stirring occasionally, until hot, about 5 minutes.
Excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright (c) 2017. Photographs by Ken Carlson.
Nutrition Information: Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 363 Total Fat: 16.1g Saturated Fat: 7.1g Trans Fat: 0.3g Unsaturated Fat: 6.4g Cholesterol: 70.8mg Sodium: 836.9mg Carbohydrates: 29.4g Fiber: 8.3g Sugar: 6.2g Protein: 27.5g