Instant Pot Creamy White Bean and Turkey Chili

Name: Instant Pot Creamy White Bean and Turkey Chili
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 tbsp olive oil; 1 yellow or white onion; 2 cloves garlic, minced; 1 (32-ounce) carton chicken broth or chicken stock; 3 cups shredded or chopped cooked turkey; 2 tsp ground cumin; 1 tsp dried oregano; 1 cup diced green chiles; 1 cup salsa verde; 2 (15.5-ounce) cans Great Northern beans; 2 tbsp cornstarch; 2 tbsp cold water; 1 (8-ounce) block cream cheese, cut into pieces and at room temperature; Toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, and tortilla chips (optional)

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Whether you've got a ton of leftover holiday turkey that needs to be used up or you're looking for an easy weeknight meal, this instant pot white turkey chili will fit the bill! The creamy and comforting soup is made even better when sprinkled with fresh toppings like cilantro, avocado, Monterey Jack cheese, and tortilla chips. It's the perfect recipe for soup season!

Two blue bowls of Instant Pot Creamy White Bean and Turkey Chili on a bamboo tray with a blue checked cloth to the side, spoons in the bowls, and a white dish with toppings off to the side.

The instant pot is one of my favorite kitchen tools. In this instant pot turkey chili recipe, it makes it seem like the chili has been simmering for hours, when in reality it's ready in a fraction of the time.

Just set it and forget it and then dinner is done! If you're new to using an instant pot, don't worry. I break it down for you in the instructions below. After you see how easy and delicious this chili recipe is, I bet the instant pot will become one of your favorite tools too!

Before we get to the recipe, you may wonder about serving suggestions. Chili and cornbread are a match made in heaven, and my sweet potato cornbread is the perfect pair for this recipe. My kale caesar salad (minus the tuna) is a great option too.

For more soups and stews, be sure to check out my Brunswick stew or vegetable and sausage stew recipes. If you love creamy soups, you'll also love my loaded potato soup and mushroom noodle soup recipes. Finally, this pozole blanco is another great soup option. Now, let's get to making this white chili recipe!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this white bean chili:

olive oil
yellow onion
shredded or chopped cooked turkey
chicken broth
garlic
ground cumin
dried oregano
diced green chilis
salsa verde
Great Northern beans
cream cheese
cornstarch
tortilla chips, cilantro, shredded Monterey Jack cheese, sour cream, diced avocado, and lime wedges for serving (optional)

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Sautéing onion in an instant pot with a wooden spoon.

First, preheat the instant pot to the "Sauté" setting. Add the oil once hot. Add the onion and cook until tender, about 5 minutes. Stir in the garlic.

Stirring the turkey chili ingredients into the instant pot.

Next, add the broth, turkey, cumin, oregano, diced chiles, salsa verde, and beans. Place the lid on top and twist to seal. Press the "Pressure Cook" setting and set to high pressure. Set the timer to 12 minutes and let pressure cook.

Turning the pressure valve from "sealing" to "venting" on the instant pot lid.

Then, let the instant pot stand for 15 minutes to allow a natural release. Carefully twist the pressure valve from "sealing" to "venting" to quick release. (Be very careful--hot steam will escape from the vent.)

Adding cubes of cream cheese to the chili in the instant pot.

Finally, mix together the cornstarch and water until smooth. Stir into the chili. Add the cream cheese. Press the "Sauté" setting and bring to a simmer, whisking until the cream cheese dissolves and the chili thickens. Spoon the chili into bowls and top with desired garnishes.

Hint: If you're in a hurry, you can skip the natural release step and jump right to the quick release.

Instant Pot Hint: It may take awhile for the instant pot to come to pressure (10 to 15 minutes) after you schedule the timer. Don't worry--that's totally normal. Once your cooker says "On," it's doing its thing.

Substitutions

There are so many ways to make adjustments to this recipe. Here are a few suggestions:

Leftover turkey - Don't worry if you don't have any leftover turkey from Thanksgiving or another holiday. Check out my tasty tip below on how to cook turkey tenderloins or use chopped rotisserie or cooked leftover chicken breasts instead.
Chicken broth - You can substitute turkey broth or vegetable broth for the chicken broth.
Cornstarch - I have several friends who follow a gluten-free diet, so that's why I chose cornstarch for the slurry thickener. Feel free to substitute flour instead.
Great Northern beans - Use your favorite canned beans instead of Great Northern beans. White beans like cannellini beans, navy beans, and pinto beans are all great choices. You can also use kidney beans or black beans.

Variations

Looking for other ways to adjust this recipe? I've got you covered.

Spicy - Add either cayenne pepper or crushed red pepper flakes to the chili as it cooks. You can also top with sliced fresh or pickled jalapeño peppers.
Dairy-free - Need this to be dairy-free? Simply omit the cream cheese at the end.
Stove-top Chili - Make this chili in a Dutch oven. Sauté the onion in hot oil in a Dutch oven over medium-high heat, add the ingredients as you would per the instructions for the instant pot, and bring to a boil. Cover the Dutch oven, reduce the heat to low, and simmer the chili for about 20 to 30 minutes to allow the flavors to meld.
Slow Cooker Chili - You can make this chili in the slow cooker too! Just sauté the onions and garlic then stir together with the chili ingredients. Cover and cook on LOW for 6 to 8 hours. Uncover and increase to HIGH after adding the slurry and cream cheese and cook until thickened.

Equipment

Here's what you'll need to make this recipe:

instant pot
measuring spoons
chef's knife
dry measuring cups
whisk
can opener
small bowl

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze leftovers in a freezer-safe container for up to 3 months.

Tasty Tip

If you don't have any leftover turkey, bake 1 ½ pounds of turkey tenderloins, sprinkled with a little salt and pepper, at 350°F for about 35 minutes or until cooked through. Or, use leftover or rotisserie chicken instead.

Frequently asked questions

Is chili supposed to be thick or soupy?

Chili should be thick! It's a hearty dish perfect for cold weather.

How do you thicken white turkey chili?

A slurry is the perfect way to thicken this chili. To keep it gluten-free, I use equal parts cornstarch and cold water for my slurry. You can also use all-purpose flour and water instead.

Should the vent be on or off on Instant Pot?

Before you start, make sure the knob on top is set to "sealing" and not "venting." On my model, I turn the knob clockwise. When it's set to "sealing" that allows the pot to come to pressure. Venting is what you'll do at the end of cooking to activate the pressure release.

What's the difference between natural release and quick release on Instant Pot?

Natural release means you allow the pot to naturally come to pressure gradually over time without touching the venting knob on top of the instant pot. Quick release is when you turn the steam release valve manually, depressurizing the instant pot more quickly.

Do you have to press cancel on Instant Pot for natural release?

Nope! You can either press cancel or just let the instant pot stand after the timer has gone off.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this white bean and turkey chili:

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