Instant Pot White Turkey Chili
This Instant Pot white turkey chili is creamy, hearty, and packed with flavor. Made with lean ground turkey, white beans, green chilies, and warm spices, this easy one-pot meal comes together quickly in the pressure cooker for the perfect cozy dinner.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 pound lean ground turkey
- 1 white onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder or 1/2 tsp cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 4-ounce can green chilies
- 2 15-ounce cans great northern beans, drained and rinsed
- 32 oz carton chicken broth
- 1 cup salsa verde
- 1 cup rice
- 1/2 cup sour cream
- Juice of 1 lime
Optional Toppings
- Fresh cilantro
- Green onions
- Shredded cheese
- Avocado
- Corn chips
- Extra sour cream
Instructions
- Turn the Instant Pot to the sauté function. Add olive oil, diced onion, and lean ground turkey. Cook until the turkey is browned, breaking it apart with a wooden spoon.
- Stir in the minced garlic and cook for 30 seconds.
- Add chili powder, garlic powder, cumin, oregano, salt, pepper, and tomato paste. Stir well and cook for 1 minute.
- Pour in the chicken broth and scrape the bottom of the pot well to loosen any browned bits.
- Add the green chilies, great northern beans, rice and salsa verde. Stir to combine.
- Place the instant pot lid on and seal the valve.
- Cook on high pressure for 12 minutes.
- Allow a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir in the sour cream and lime juice.
- Serve warm with fresh cilantro, green onions, and your favorite chili toppings.
Notes
- Cannellini beans or other white beans also work well.
- For extra heat, add diced jalapeños or use hot green chiles.
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- This chili tastes even better the next day.