Instant Pot Turkey Chili with Black Beans

Name: Instant Pot Turkey Chili with Black Beans
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) ground turkey (93/7 lean); 1 whole (150 g) yellow onion, medium, diced; 4 cloves garlic cloves, minced; 2 whole (30 g) fresh jalapeños, diced, seeds and membranes removed for less heat; 28 oz (800 ml) unsalted tomato sauce; 14½ oz (411 g) fire-roasted diced tomatoes (canned); 2 cans (15 oz each) (850 g) black beans (canned), drained and rinsed; 1½ cup (355 ml) low-sodium beef broth; 2 tsp (10 g) ground cumin; 1½ tbsp (9 g) chili powder; 1 tsp (2 g) smoked paprika; 1 tsp (1 g) dried oregano; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (6 g) fresh cilantro, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A lean, flavorful turkey chili made quickly in the Instant Pot. Ground turkey sears in the pot, then simmers with black beans, tomato sauce, and fresh jalapeños for a bright heat that builds with each spoonful. Ready in about 45 minutes from start to finish, it's ideal for weeknight dinners and makes excellent leftovers.

Prep: 12 min
Cook: 28 min
Wait: 5 min
Total: 45 min
Makes: 6 servings (about 9 cups total)

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Steps

Before you start

Have all ingredients prepped and near the Instant Pot
Drain and rinse the canned beans thoroughly
Make sure the Instant Pot sealing ring is in place and the vent is set to sealing

1
Brown the turkey
- Turn the Instant Pot to the sauté setting on high heat.
- Once hot (about 2 minutes), add the ground turkey, breaking it apart with a wooden spoon as it cooks.
- Cook for 5–6 minutes, stirring occasionally, until the turkey is no longer pink and begins to brown on the bottom.
- Pour off any excess fat if needed.
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Ready when: Turkey is broken into pieces, no longer pink, and starting to brown
Tip: Don't crowd the turkey—let it sit for 30 seconds after adding so it browns rather than steams.
2
Sauté aromatics and spices
- Add the diced onion and cook for 2 minutes, stirring, until it begins to soften.
- Add the minced garlic and diced jalapeños, and cook for 1 minute more until fragrant.
- Add the cumin, chili powder, paprika, and oregano, stirring constantly for about 30 seconds to bloom the spices.
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Ready when: Onion is slightly softened; spices are fragrant and coating the mixture
Tip: Blooming the spices in fat develops their flavor—don't skip this or the spices will taste flat.
3
Deglaze and add liquids
- Scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Pour in the beef broth, stirring to combine.
- Add the tomato sauce and fire-roasted diced tomatoes (with their juice).
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Ready when: Liquid is evenly combined and the pot bottom is clean of browned bits
Tip: Scraping up the browned bits adds deep flavor to the chili—don't skip this step.
4
Add beans and season
- Stir in the drained and rinsed black beans.
- Season with salt and black pepper to taste.
- Stir well to combine all ingredients evenly.
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Ready when: All ingredients are evenly mixed and no dry spices are visible
Tip: Start with 1 teaspoon salt and ½ teaspoon pepper, then taste after pressure cooking to adjust.
5
Pressure cook
- Press the Cancel button to turn off sauté mode.
- Lock the lid in place and set the vent to sealing.
- Press the Pressure Cook or Manual button and set the timer to 15 minutes on high pressure.
- The pot will take about 5–7 minutes to reach pressure, then begin cooking.
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Ready when: Pin drops and pressure is complete
Tip: Don't open the lid during cooking—let the pressure do the work.
6
Quick release and rest
- Once the cooking time is done, allow the pot to beep.
- Carefully move the vent to venting for a quick release.
- Once the pressure is fully released and the float pin drops, open the lid away from you.
- Let the chili rest for 2–3 minutes.
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Ready when: All steam has escaped; chili is hot and aromatic
Tip: Quick release works best for this recipe—natural release is not necessary.
7
Taste and serve
- Stir the chili and taste.
- Add more salt and pepper if needed.
- Ladle into bowls and garnish with fresh cilantro if desired.
- Serve hot, optionally with sour cream, diced onion, shredded cheese, or cornbread on the side.
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Ready when: Chili is steaming and ready to eat
Tip: The chili thickens slightly as it cools—if you prefer it thicker, simmer on sauté for 2–3 minutes after pressure cooking.

Good to know

Tips

For extra depth, add 1 tablespoon of tomato paste during the spice-blooming step.
If you prefer a brothier chili, increase the beef broth to 2 cups (480 ml). For a thicker chili, reduce it to 1 cup (240 ml).
Jalapeños vary in heat—for a milder chili, use just 1 and remove all seeds and membranes. For spicier, keep 2 and leave some seeds in.
This chili is naturally low in fat but full of protein, making it ideal for meal prep. Portion into containers and reheat as needed.

Make ahead

The chili tastes even better the next day as flavors deepen. Prepare through step 5 (before pressure cooking) up to 8 hours ahead; refrigerate the pot sealed or in an airtight container, then continue with pressure cooking and serving.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen on the stovetop over medium-low heat or in the Instant Pot on sauté for 5–7 minutes, stirring occasionally, until heated through. Stir in a splash of broth if needed to restore consistency.

Substitutions

ground turkey (93/7 lean) → Lean ground beef (90/10) or ground chicken. Use the same quantity. Beef will yield a richer chili; chicken will be lighter. Both cook in the same time.
black beans (canned) → Kidney beans or pinto beans. Use the same quantity. Both hold their shape well in pressure cooking.
low-sodium beef broth → Chicken broth or vegetable broth. Use the same quantity. Chicken broth will make a slightly lighter chili; vegetable broth works for a vegetarian version.
fire-roasted diced tomatoes (canned) → Regular diced tomatoes (canned) or fresh diced tomatoes. Use the same quantity. Fresh tomatoes add brightness; fire-roasted adds a subtle smokiness.