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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.

Instant Pot Creamy White Bean and Turkey Chili

This easy white bean turkey chili recipe is a great way to reinvent Thanksgiving turkey leftovers. But, it's great anytime of year, made with cooked turkey breast or rotisserie chicken. My favorite part, though, is that it uses the instant pot. The chili tastes like it's been cooking for hours, but in reality it's ready in a fraction of the time.
5 from 11 votes
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Course: Main Course, Soup
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Time for Instant Pot to Come to Pressure: 10 minutes
Servings: 4
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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.

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