Make Delicious Instant Pot Turkey Chili with Dry Beans

Chili is a hearty comforting meal that is perfect for chilly weather. And making chili in an Instant Pot with dry beans results in maximum flavor with minimum effort. The key is using the right ingredients and spices to build complex taste. In this article I’ll share my tips for making foolproof Instant Pot turkey chili with dry beans.

Why Use Dry Beans?

Dried beans are far superior to canned when making chili. Canned beans tend to be mushy and one-note in flavor. Dry beans hold their shape better and absorb the spices and seasonings as they cook giving much more depth of taste.

Soaking the beans before cooking helps reduce the total time. You can do a long overnight soak or a quick pressure soak right in the Instant Pot. Just make sure to drain and rinse the beans after soaking. Discard the water to remove the indigestible compounds that cause gas.

Pro tip: Don’t salt the soaking water as it can toughen the bean skins. Only add salt after the beans are cooked through.

Choosing the Right Bean

For turkey chili, I recommend pinto, black, kidney or cannellini beans. Pintos have an earthy, hearty flavor. Black beans add nice color and a sweet, almost mushroom-like taste. Cannellini beans have a smooth, creamy texture. And kidney beans provide great bean taste without too much starchiness.

No matter which you select, use dried over canned for the best chili. You can control the exact texture by adjusting the cook time. Canned beans just can’t compare.

Ground Turkey – The Perfect Chili Meat

Ground turkey is lower in fat than beef but still has plenty of flavor. Opt for a 85/15 or 80/20 ratio of lean meat to fat. Super lean turkey can dry out and get crumbly. The higher fat content keeps it moist and tender.

Browning the turkey before adding other ingredients is crucial for developing deep, meaty taste. I like to sauté some onion and garlic first, then add the turkey. Break it up with a spoon as it cooks until no pink remains.

For a vegetarian version, sub in soy crumbles or textured vegetable protein. Cook it the same way as ground turkey.

Build Flavor with Spices and Ingredients

The spices and extra ingredients are what take turkey chili from good to great. Here are some must-haves:

• Chili powder – Provides mild heat and earthiness. Start with 2-3 tablespoons.

• Cumin – Adds warm, aromatic flavor. Use 1-2 teaspoons.

• Paprika – Contributes subtle smokiness. Use 1-2 teaspoons.

• Cocoa powder – A teaspoon enhances richness without making it taste like chocolate.

• Chipotle chile – Adds smoky spice, use dried or canned chipotles in adobo.

• Chicken or beef broth – Provides savory flavor, use low-sodium if store bought.

• Fire roasted diced tomatoes – Gives sweet tanginess.

• Coffee or beer – Optional but brings complexity. Just a 1/2 cup works well.

Also play around with spices like oregano, cloves, and mustard powder. The options are endless!

Pressure Cooking Times

Here are general pressure cooking times based on bean type:

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

Allow a natural pressure release of at least 10 minutes before quick releasing any remaining pressure. This ensures tender beans that hold their shape.

For 1 pound of ground turkey, the cooking time is the same regardless of bean amount. The turkey won’t overcook since the time is ideal for perfectly done beans.

Finishing Touches

Once pressure cooking finishes, taste and adjust seasonings as needed. If the chili is too thin, use sauté mode for 5-10 minutes to reduce liquid.

I like to add extras like corn, bell peppers or shredded cheese for texture. Top with classic additions like sour cream, scallions, cilantro or crushed tortilla chips. A squeeze of fresh lime brightens it up too.

Warm cornbread or tortillas served alongside are perfect for soaking up the flavorful chili sauce.

Make-Ahead and Freezing Instructions

The hands-off cooking makes this chili ideal for meal prep. Refrigerate filled containers for up to 4 days or freeze for up to 3 months.

To reheat, transfer chili to a saucepan and simmer on the stovetop. Or scoop into a microwave-safe dish, add a splash of water, cover, and microwave in 30 second bursts until hot.

The easy Instant Pot preparation plus make-ahead options give you quick access to hearty turkey chili any time you get a craving! Adjust the spices to your taste and enjoy this nourishing one-pot meal.

Step-by-Step Instant Pot Turkey Chili

Ingredients:

• 1 pound dry beans (pinto, black, kidney or cannellini)
• 1 pound lean ground turkey
• 1 onion, diced
• 3 cloves garlic, minced
• 2-3 tablespoons chili powder
• 1-2 teaspoons cumin
• 1 28-ounce can fire roasted diced tomatoes
• 4 cups low-sodium chicken broth
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, cilantro, etc.

Instructions:

1. Rinse the dry beans and soak overnight or do a quick pressure soak. Drain and rinse well.

2. Select “Sauté” on the Instant Pot and add a tablespoon of oil. Cook onion for 2-3 minutes.

3. Add ground turkey and cook for 5-7 minutes, breaking up chunks, until browned.

4. Stir in garlic and cook 1 minute until fragrant.

5. Add chili powder, cumin, and remaining spices. Stir to coat turkey.

6. Add soaked beans, fire roasted diced tomatoes, broth and 2 cups water.

7. Close lid and pressure cook on high for 20-25 minutes depending on bean type.

8. Let pressure release naturally for at least 10 minutes.

9. Quick release any remaining pressure. Taste and adjust seasonings.

10. Serve topped with desired toppings like shredded cheese, sour cream, etc. Enjoy!

With the easy Instant Pot preparation, you can enjoy flavorful turkey chili with homemade beans any night of the week. The options are endless when it comes to customizing with different spices, beans, and mix-ins. Adjust to your tastes and enjoy this hearty, healthy one-pot meal.