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!
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 or this best southern cornbread recipe with buttermilk are the perfect pairing for this recipe. My kale caesar salad (minus the tuna) is a great option too. And if you're feeling extra, add a little roasted salsa to the top for an additional layer of flavor.
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 or chicken pot pie soup are more great soup options. Now, let's get to making this white chili recipe!
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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!
- 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.
- 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.
- 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.)
- 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
Chili should be thick! It's a hearty dish perfect for cold weather.
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.
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.
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.
Nope! You can either press cancel or just let the instant pot stand after the timer has gone off.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this white bean and turkey chili:
🍽Get the recipe
Instant Pot Creamy White Bean and Turkey Chili
Equipment
- instant pot
- measuring spoons
- chef's knife
- dry measuring cups
- whisk
- can opener
- small bowl
Ingredients
- 1 tablespoon 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 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup diced green chiles
- 1 cup salsa verde
- 2 (15.5-ounce) cans Great Northern beans
- 2 tablespoon cornstarch
- 2 tablespoon 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)
Instructions
- Preheat the instant pot to the "Sauté" setting. Once hot, add the olive oil. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and let cook for 30 seconds until fragrant.
- Stir in the broth, chopped 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 the instant pot to high pressure. Set the timer to 12 minutes and let pressure cook.
- 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.)
- 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 your favorite toppings.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Follow these food safety guidelines when making this recipe:
- Follow the manufacturer's instructions for cooking in the instant pot
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash your hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Liz says
This was perfect for our Sunday night family dinner! We were watching the playoffs and it was easy to make along with being a huge hit with my crew.
Nicole says
This is the best white chili I've ever made. It has such a great kick of flavor. A lot of white chili can be bland. Love it.
Ben says
This is really good. I love the creaminess and the green chiles are a great touch.
Reese says
I absolutely love using the Instant Pot for beans—it makes them so creamy in a fraction of the time!
Lil says
excellent flavors!
AshleyFreeman says
Thanks so much Lil!
Nisha says
This turned out very delicious and glad to use the instant pot and get it done.
AshleyFreeman says
Yay! I'm so glad you enjoyed it!
Criss says
Loved this Instant Pot creamy white bean and turkey chili! It turned out perfectly thick and comforting, with just the right amount of creaminess. Perfect for chilly evenings—definitely adding this to my regular meal rotation!
AshleyFreeman says
Awesome! Thanks so much for giving it a try!
Oscar says
We already had thanksgiving in Canada so I made this Instant Pot White Turkey Chili to use up my leftover turkey, and it was so delicious! The soup had a great balance of creaminess and flavor, and the toppings really made it special. This will be my new go-to soup recipe!
AshleyFreeman says
Hooray! So glad you enjoyed it!
Nora says
This chilli is perfect! Love the wonderful flavor!
AshleyFreeman says
Thanks so much Nora!
Nicole Kendrick says
This chili is so good! I love getting that slow-cooked flavor in such a quick recipe. YUM!
AshleyFreeman says
Thanks so much for your note Nicole! I love the instant pot for that very reason!