Make Delicious Instant Pot Turkey Chili with Dry Beans

Instant Pot Turkey Chili with Small Red Beans. Small red beans, pressure cooked from dried, are the backbone of this ground turkey chili.

Canned beans are an add-on to bulk up chili. Homemade beans, cooked from dried, are the main ingredient, giving this turkey chili backbone and depth.

(Now, Im not a purist. I make quick chilis with canned beans when I have a severe time crunch. Chili is always better than no chili. But all I need is to remember to soak the beans the night before or an extra hour to do a quick soak right before I cook them. ).

I call this wimpy chili; it has turkey and beans in it. But it does have a kick from the peppers in the two cans of Rotel tomatoes. I have difficulty answering the “How hot is it?” question because everyones heat tolerance differs. (And, when Im asked, its usually coming from someone sensitive to spicy food. Their “Hot” level of heat is “hmm…I think it’s a little spicy?” What I consider “Hot” makes them turn red, break out in a sweat, and reach for a glass of water.

(As an aside, for the Texans who are currently writing comments like “Turkey? Beans?!? What in the world are you doing?!” you can make a nice bowl of Texas Red and serve the beans on the side. Or skip them if you are genuinely anti-bean. ).

Instant pot turkey chili made with dry beans is a hearty, healthy and delicious one-pot meal. By using dried beans instead of canned you get superior texture and flavor. With the convenience of the instant pot, you can have chili ready in under an hour without needing to soak the beans overnight. This easy turkey chili is packed with protein, fiber, vitamins, and minerals.

Why Cook Dry Beans in the Instant Pot?

Dried beans are nutritionally superior to canned beans Canning causes some loss of vitamins and minerals. Plus, canned beans tend to be mushy and lack the robust bean flavor you get from scratch

Cooking beans in the instant pot cuts the active time down significantly compared to stove top. The beans come out perfectly tender but still hold their shape nicely. No more waiting hours for soaked beans to simmer into chili.

Using dried beans rather than canned also allows you to control the sodium content. Canned beans can be quite high in sodium from the canning process. With dried, you get to season the chili with just the right amount of salt.

Picking the Right Beans for Turkey Chili

Small red beans, pinto beans, black beans, and kidney beans all work well in turkey chili. Their earthy, creamy flavors pair nicely with the ground turkey.

Pinto beans have an evenly pale beige color that gives the chili a classic look. Black beans add visual appeal with their gleaming obsidian hue. Red kidney beans offer a meatier bean taste and hold up well to spicy chilis.

Whichever bean you choose, dried provides the ultimate flavor and bite. Just make sure to sort through and rinse them before cooking.

Tips for Cooking Ground Turkey

Ground turkey thigh meat contains more fat than breast meat, keeping it deliciously moist during cooking. Look for an 85/15 or 80/20 lean-to-fat ratio.

Browning the turkey before adding it to the chili pot is key for maximum flavor. Cook it over medium high heat, breaking it up with a spoon into crumbles as it cooks. Stir frequently until no pink remains, about 5-7 minutes.

If going vegetarian, substitute in soy crumbles or textured vegetable protein. Sauté it the same way as ground turkey before adding to the chili.

Boost Flavor with Spices and Ingredients

A good chili powder blend, cumin, garlic, diced tomatoes, broth, and spices take turkey chili to the next level.

  • Chili powder – Use 2-4 tablespoons depending on how much heat you like. Choose ancho, chipotle, or your favorite blend.

  • Cumin – 1-2 teaspoons adds earthiness.

  • Paprika – For subtle smokiness. Add 1-2 teaspoons.

  • Cocoa powder – A teaspoon brings out depth without tasting like chocolate.

  • Chiles – Chipotle, adobo, or your preferred dried chile pepper.

  • Garlic – Minced or powdered garlic packs a flavor punch.

  • Broth – Chicken or beef broth provides savory notes. Use low sodium if store bought.

  • Diced tomatoes – Go for fire roasted if you want a smoky vibrancy.

  • Beer or coffee – For complexity, add 1/2 cup of dark beer or strong coffee.

Pressure Cooking Times for Common Chili Beans

Thanks to the instant pot’s pressure cooking, dried beans become perfectly tender in a fraction of the normal time. Here are pressure cooking times for various chili beans:

  • Pinto beans – 22-25 minutes
  • Black beans – 20-22 minutes
  • Kidney beans – 20-22 minutes
  • Cannellini beans – 8-10 minutes

Make sure to let the pressure release naturally for at least 10 minutes before quick releasing any remaining pressure. This ensures the beans reach ideal tenderness without turning to mush.

For 1 pound of ground turkey, the cook time stays consistent regardless of the bean amount. The meat won’t overcook since the timing is just right to finish the beans.

Finishing Touches for Flavorful Chili

After pressure cooking, give the chili a taste test. Adjust any seasonings as desired. If the chili is thinner than you like, reduce the liquid by sautéing with the instant pot lid off for 5-10 minutes.

Consider stirring in extras like corn, bell peppers, or shredded cheese for texture. Top with classic flavors like sour cream, scallions, cilantro, avocado, or tortilla chips. A squeeze of lime brightens up the flavors.

Serve with warm cornbread, tortillas, or over rice to soak up the delicious sauce. Enjoy this protein-packed chili on chilly nights or for easy meal prep lunches.

Handy Tips for Making Instant Pot Turkey Chili

  • For the best texture, use dried beans under 1 year old. Older beans take longer to soften.

  • Quick soak the beans right in the instant pot if you forget to soak overnight. Cook for 1 minute then naturally release and rest for 30 minutes before draining.

  • For spicier chili, use hotter chile powders or add diced chipotles in adobo sauce.

  • Thicken the chili by simmering uncovered for 10-20 minutes after pressure cooking.

  • Swap in shredded rotisserie chicken if you want to skip the ground turkey.

  • Top with shredded cheddar, Monterey Jack, or pepper jack cheese for a cheese lover’s chili.

  • Make it vegetarian by using soy crumbles, extra beans, lentils, or mushrooms instead of ground meat.

  • For a Texas-style chili, cook beef chuck in cubes instead of ground meat. Omit the beans or serve them on the side.

Storage Tips

This chili stores easily, making it perfect for meal prepping. Refrigerate for up to 4 days or freeze for up to 3 months.

To reheat individual portions, scoop into a bowl and microwave with a splash of water for 2-3 minutes until hot. You can also reheat the whole pot on the stovetop over medium low heat until simmering.

With the ease of the instant pot and flexibility of dried beans, you can enjoy nutritious turkey bean chili any night of the week. This satisfying one-pot dinner will become a staple in your house.

instant pot turkey chili dry beans

Toast the spices and break up the turkey

Onions should have a hole in the middle. Put the chili powder, cumin, oregano, cocoa, cinnamon, and allspice in the hole. Let the spices sit until you smell them toasting, about 1 minute, then stir into the onions. Add the turkey and stir to coat with the onions and spices. Cook, stirring often and breaking up any clumps, until the turkey loses its pink color, about 5 minutes.

OR: Pressure Quick Soak for 1 minute with a 30-minute rest

Put the beans and 8 cups of water in an Instant Pot or other pressure cooker. Sprinkle with 2 teaspoons of salt. Pressure cook for one minute at high pressure (in Instant Pot, use “Manual” or “Pressure Cook” mode for one minute), then quickly let the pressure out. Soak the beans in the pot for 30 minutes. Then, drain the beans and throw away the water that was used to soak them.

Heat 1 tablespoon of vegetable oil in the Instant Pot using sauté mode until the oil is shimmering. (medium heat in a stovetop PC). Add the onion and garlic to the pot, then sprinkle with ½ teaspoon salt. Sauté the onions for about 5 minutes, stirring and scraping them down with a flat-edged wooden spoon every now and then.

Instant Pot Chili with Dry Beans

FAQ

Can you put dried beans in an Instant Pot?

Place 1 pound of dried beans with 8 cups water in your Instant Pot. Cook on high pressure for the directed time. Once cook time has released, let the pressure release naturally for at least 20 minutes before trying to do a quick release of pressure.

Can you use dry beans in chili?

I loved the result so much that I recreated my favorite three-bean chili recipe to include this step. When beans are the star attraction (particularly a variety of them), starting from dried and letting them soak overnight is indeed worth it. Their texture and flavor are simply better than canned.

What does the bean chili setting do on Instant Pot?

What Is the Instant Pot Chili/Bean Setting? The bean/chili setting on the Instant Pot cooks at high pressure and can be set to “more,” which is 30 minutes, or “less,” which will cook for 25 minutes. You may choose the bean/chili setting and do a quick release after 15 minutes.

Can you overcook beans in Instant Pot?

First, the beans were overcooked. This is not a big deal. Those pressure cookers can be tricky to master at first, so just give yourself some time to play with it before entertaining again. Most pressure cookers come with a guidebook that tells you how long to cook stuff, but truthfully those aren’t a ton of help.

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