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 the foresight to start soaking beans the night before or the extra hour to do a quick soak right before cooking.)
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.) My heat level of “hmm…I think its a little spicy?” is their “Hot,” and what I think of as “Hot” makes them turn red, break out in a sweat, and lunge for a glass of water.
(An aside for the Texans currently lighting up the comments with “Turkey? Beans?!? What in tarnation do you think youre doing?” You can make a nice bowl of pressure cooked Texas Red and serve the beans on the side. Or skip them if you are genuinely anti-bean.)
Chili is a classic comfort food that warms you up on chilly nights And making chili in the Instant Pot with dried beans results in a flavorful, hearty meal without much effort. The key is getting the right balance of ingredients and spices. In this article, I’ll walk you through my tips for making the perfect Instant Pot turkey chili with dry beans
Why Make Chili with Dried Beans?
Using dried beans instead of canned beans makes a huge difference in the flavor and texture of chili, Canned beans tend to be mushy and lack depth of flavor, Dry beans hold their shape better and absorb the flavors of the chili as they cook
Soaking the beans before cooking helps reduce the cooking time. You can do a long overnight soak or a quick pressure soak in the Instant Pot. Just make sure to drain and rinse the beans after soaking. Discard the water to get rid of the indigestible compounds that make beans gassy.
Pro tip: Don’t salt the soaking water. It can toughen the bean skins. Only add salt after the beans are cooked.
Picking the Right Kind of Bean
For turkey chili, I like to use pinto, black, kidney or cannellini beans. Pintos have an earthy flavor that pairs well with ground turkey. Black beans add color and a sweet almost mushroom-like taste. Cannellini beans have a smooth, creamy texture. And kidney beans offer a nice bean flavor without being too starchy.
Whichever you choose, stick with dried beans over canned. Not only do they taste better, but you can control exactly how soft or firm you want the beans by adjusting the cook time.
Ground Turkey – The Ideal Chili Meat
Ground turkey is lower in fat than ground beef but still has lots of flavor. Make sure to use a 85/15 or 80/20 lean-to-fat ratio. Super lean turkey can become dry and crumbly when cooked. The higher fat content keeps the meat moist and tender.
Browning the turkey before adding the other ingredients is crucial. It adds such rich, meaty flavor to the chili. I like to sauté some onion and garlic first, then add the turkey to the pot. Break it up with a spoon as it cooks until no pink remains.
If you want to make it vegetarian, sub in soy crumbles or textured veggie protein instead. Cook it the same way as the ground turkey.
Build Deep Flavor with Spices and Ingredients
The spices and additional ingredients take turkey chili to the next level. Here are some must-haves:
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Chili powder: This blend adds both mild heat and earthy flavor. Start with 2-3 tablespoons.
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Cumin: A teaspoon or two gives a warm, aromatic taste.
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Paprika: 1-2 teaspoons contributes a subtle smokiness.
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Cocoa powder: Just a teaspoon enhances the richness without making it taste like chocolate.
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Chipotle chile: For a touch of smoky spice. Use dried or canned chipotles in adobo sauce.
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Beef or chicken broth: Adds savory flavor. Make sure to use low sodium if store bought.
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Diced tomatoes: Provides tangy sweetness. I like using fire roasted.
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Beer or coffee: Optional but brings complexity. Just a half cup works well.
Play around with other dried herbs like oregano, cloves, and mustard powder too. The possibilities are endless!
Pressure Cooking Time
Here is a handy guide for pressure cooking times based on the type of bean:
- Pinto beans: 22-25 minutes
- Black beans: 20-22 minutes
- Kidney beans: 20-22 minutes
- Cannellini beans: 10 minutes
Make sure to allow for a natural pressure release of at least 10 minutes before quick releasing any remaining pressure. This ensures the beans become tender but still hold their shape.
For 1 pound of ground turkey, the cooking time stays the same no matter the amount of beans. The turkey won’t overcook since the time is just right to get the beans done.
Finishing Touches
Once the pressure cooking is complete, give the chili a taste and adjust any seasonings as needed. If it’s too thin, switch to sauté mode for 5-10 minutes to reduce the liquid.
I like to add extras like corn, bell pepper, or some shredded cheese for texture. Top with classic chili toppings like sour cream, scallions, cilantro or crushed tortilla chips. Fresh lime juice also brightens it up.
And serve it with some warm cornbread or tortillas to soak up the flavorful sauce.
Make-Ahead and Freezing Instructions
The hands-off cooking time makes this chili perfect for meal prepping. Fill containers and refrigerate for up to 4 days, or freeze for up to 3 months.
To reheat, pour chili into a saucepan and bring to a simmer on the stovetop. Or scoop portions into a microwave-safe bowl, add a splash of water, cover, and microwave in 30 second bursts until hot.
The easy Instant Pot preparation combined with make-ahead options gives you quick access to turkey chili whenever the craving strikes! Adjust the flavors to your taste and enjoy this nourishing one-pot meal.
Pressure cook the chili for 10 minutes with a Natural Release
Lock the lid on the Instant Pot and cook on high pressure for 10 minutes. (8 minutes in a stovetop PC). Let the pressure come down naturally, about 20 minutes. (If youre in a hurry, you can quick release any remaining pressure after 15 minutes of natural release.)
Remove the lid carefully, opening it away from you – even when its not under pressure, the steam in the cooker is scalding. Stir in the brown sugar and black pepper. Serve and enjoy!
- Other meats: You can substitute ground pork, ground beef, or ground chicken for the turkey in this recipe; they all cook the same. (Or check out my Pressure Cooker Ground Beef and Bean Chili, Instant Pot White Chili with Ground Chicken and Navy Beans, or Instant Pot Ground Pork and Bean Chili recipes.)
- Simple spices: The spices are listed in order of importance to the recipe. If all you have is chili powder, substitute chili powder for all the other spices (cumin, oregano, cocoa powder, cinnamon, and allspice). You can do the same thing as you work your way down the spice list. If you dont have a spice, replace it with more chili powder. (If you dont have chili powder, you can still make the recipe, but at that point, its a turkey and bean stew and not chili.)
- Heat Level: This is a mild chili; the heat comes from the diced chilies in the tomatoes. If you want to cut the heat, replace the diced tomatoes and chilies with straight diced tomatoes. (No chilies in the can). Add ½ teaspoon of ground cayenne or ground chipotle with the chili powder if you want to up the heat.
- Use water instead of broth: If you dont have broth, use water instead. It wont be as rich, but the beans make their own broth, so it will still be a good chili.
- Canned beans: Dont want to use dried beans? Substitute 3 15-ounce cans of small red beans (aka Chili Beans), drained and rinsed, and cut the cooking time under pressure to 8 minutes so you dont turn the beans to mush. (For more details, see this recipe: Pressure Cooker Quick Chili with Canned Beans). Or, if you have leftover cooked beans (from my small red bean, pinto bean, black beans recipes), thaw out 4 to 6 cups of the beans (and again, cut the cooking time to 10 minutes).
A 6-quart pressure cooker
To double this recipe, you need an 8-quart pressure cooker; it is already right up against the max fill line on a 6-quart pressure cooker. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook the beans, no matter how many are in the pot.
Store the chili in 2-cup containers. They can refrigerate for a few days or freeze for up to 6 months. 2-cup containers of frozen chili are my favorite leftovers; I love having extra lunches later in the week.
Now, if youre a regular reader, youll know that I dont soak the beans in my Instant Pot Small Red Beans Recipe. I soak them in this recipe to avoid overcooking the ground meat. If you completely forget to soak your beans, you can cook them from dry. Increase your pressure cooking time to 25 minutes (with a natural release). The turkey will be a bit overcooked, but this chili has enough going on that it wont be a big deal.
- Tough beans: If your beans are still tough when the cooking time is over, especially any “floaters” at the top of the pot, stir the beans, lock the lid, and pressure cook for another five minutes. Older beans take longer to cook, and if the beans have been sitting on the shelf at your store for a while, they may need extra time. The overnight soak, salt, and baking soda will help, but sometimes old beans are too dried out.
- Simmer to thicken: Pressure cookers are sealed, so there is no evaporation. If you have the time and want a thicker chili, simmer the chili for 10 to 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode, adjust it to low heat, set the timer to 10 minutes, and simmer with the lid off until the chili thickens to my liking.
How to make Instant Pot Turkey Chili with Red Beans
Sort the small red beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
Cover the beans with 8 cups of water, and sprinkle with 2 teaspoons of salt. Leave the beans to soak for at least 8 hours or overnight. Drain and discard the soaking liquid.
Instant Pot Chili with Dry Beans
FAQ
Can you put dried beans in Instant Pot?
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Can you cook dry beans in a pressure cooker without soaking?