Instant Pot Turkey Chili with Black Beans and Chipotle

Name: Instant Pot Turkey Chili with Black Beans and Chipotle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (900 g) ground turkey, 93% lean; 1½ tbsp (22 ml) extra-virgin olive oil; 1 large (200 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; 2 tbsp (12 g) chili powder; 1 tsp (2 g) smoked paprika; 2 whole peppers (30 g) chipotle peppers in adobo sauce, finely minced with 1 tbsp adobo sauce; 28 oz (800 g) canned diced tomatoes, with juice; 8 oz (240 ml) tomato sauce; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed, drained and rinsed; 1½ cup (355 ml) low-sodium beef broth; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lime juice (optional); ¼ cup (10 g) fresh cilantro leaves, chopped (optional); ½ cup (120 g) sour cream or Greek yogurt (optional)

From the MyKitchenBank Kitchen

A smoky, quick chili made in the Instant Pot with lean ground turkey, black beans, and chipotle peppers. The high-pressure cooking develops deep flavors in under an hour, while the turkey stays tender and the beans become creamy. Perfect as a weeknight dinner or for meal prep.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 6 servings (about 10 cups)

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Ingredients

6 servings

2 lb (900 g) ground turkey, 93% lean
1½ tbsp (22 ml) extra-virgin olive oil
1 large (200 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
2 tsp (4 g) ground cumin
2 tbsp (12 g) chili powder
1 tsp (2 g) smoked paprika
2 whole peppers (30 g) chipotle peppers in adobo sauce, finely minced with 1 tbsp adobo sauce
28 oz (800 g) canned diced tomatoes, with juice
8 oz (240 ml) tomato sauce
2 cans (15 oz each) (850 g) canned black beans, drained and rinsed, drained and rinsed
1½ cup (355 ml) low-sodium beef broth
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) fresh lime juice (optional)
¼ cup (10 g) fresh cilantro leaves, chopped (optional)
½ cup (120 g) sour cream or Greek yogurt (optional)

Equipment (6)

Instant Pot (6-quart recommended)
Cutting board
Chef's knife
Can opener
Wooden spoon or silicone spatula
Instant-read thermometer (optional but helpful)

Steps

Before you start

Measure and mince all aromatic vegetables ahead
Have your Instant Pot assembled and on a stable surface
Read through the pressure-release steps so you know which method to use

1
Prepare vegetables and spices
- Dice the onion into fine, even ¼-inch pieces.
- Mince the garlic cloves.
- Mince the chipotle peppers along with 1 tablespoon of adobo sauce from the can.
- Place all spices (cumin, chili powder, paprika) in a small bowl for easy access.
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Tip: Mincing the chipotle peppers finely helps distribute their heat evenly; using adobo sauce adds extra depth.
2
Brown the turkey
- Turn the Instant Pot to the Sauté function at medium-high heat.
- Once hot, add the olive oil.
- Add the ground turkey in batches, breaking it up with a wooden spoon as it cooks, about 6–7 minutes total.
- Stir occasionally so it browns evenly without clumping.
- The turkey is ready when no pink remains and it has developed a light brown color.
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Ready when: No pink remains; turkey is lightly browned
Tip: Don't crowd the pot; work in batches if needed so the turkey browns rather than steams.
3
Sauté aromatics and spices
- Add the diced onion to the pot and cook, stirring occasionally, until it starts to soften and turn translucent, about 2 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chipotle-adobo mixture, cumin, chili powder, and paprika.
- Stir constantly for 1 minute to bloom the spices and prevent burning on the bottom of the pot.
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Ready when: Garlic is fragrant and spices are toasted
Tip: Blooming the spices in fat releases their essential oils and deepens the flavor of the chili.
4
Add tomatoes and beans
- Pour in the canned diced tomatoes with their juice, the tomato sauce, the beef broth, and the rinsed black beans.
- Stir well to combine, scraping up any browned bits stuck to the bottom of the pot (this prevents the burn warning).
- The mixture should come up about two-thirds of the way up the pot.
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Ready when: All ingredients are combined and pot bottom is clean
Tip: Deglazing the pot bottom prevents the Instant Pot burn warning and ensures better heat distribution during cooking.
5
Pressure cook
- Turn off Sauté mode.
- Lock the lid in place and ensure the steam valve is set to the Sealing position.
- Select High Pressure and cook for 8 minutes.
- During cooking, the pot will come to pressure (usually 3–5 minutes) and then maintain high pressure for the 8 minutes.
- The ground turkey will reach a safe internal temperature of 165°F (74°C) during this pressurized cooking.
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Tip: Do not open the lid during cooking; the pot must be sealed for pressure to build.
6
Natural release and finish
- Once cooking completes, turn off the heat.
- Allow the pot to depressurize naturally for 10 minutes (the float valve will drop when it's safe to open).
- Carefully turn the steam valve to Venting to release any remaining pressure.
- Open the lid away from your face.
- Stir the chili and taste it.
- Add salt, black pepper, and lime juice to taste.
- Let it sit uncovered for 2 minutes on Sauté mode (low heat) if you'd like a thicker consistency.
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Ready when: Float valve drops; flavors are balanced and seasonings are correct
Tip: Natural release prevents the chili from splattering out and allows the beans to absorb flavors.
7
Serve with toppings
- Ladle the chili into bowls.
- Top each serving with fresh cilantro, a dollop of sour cream or Greek yogurt, and additional salt and pepper as desired.
- Serve hot.
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Tip: Sour cream cools the heat and adds creaminess; cilantro brightens the smoky, spicy flavors.

Good to know

Tips

For a thicker chili, mash some of the beans against the side of the pot during the finishing step, or add 1 tablespoon of cornstarch mixed with 2 tablespoons cold water (a slurry) and stir in while on Sauté mode for 1 minute.
Control the heat level by adjusting the number of chipotle peppers; start with 1 whole pepper if you prefer mild, or add up to 3 for extra heat.
This chili is excellent over rice, as a topping for baked sweet potatoes, or scooped into tortilla chips for a quick appetizer.
Instant Pots vary slightly; if your pot has a tendency to cook faster, reduce the pressure-cooking time to 7 minutes.

Make ahead

Make the chili up to 3 days ahead. Cool to room temperature, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if it's too thick. Do not reheat in the Instant Pot under pressure as the beans may break down further.

Storage & reheating

Refrigerator: 3–4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag (allow 1-inch headspace for expansion). Reheat from frozen on the stovetop over low heat for 15–20 minutes, stirring frequently, or thaw overnight in the fridge and reheat as directed above.

Substitutions

ground turkey, 93% lean → ground beef (85/15) or ground chicken thigh. Beef will give a richer, more traditional chili flavor; chicken thigh adds moisture. Adjust seasoning to taste.
canned black beans, drained and rinsed → pinto beans or kidney beans. Either bean will work; pinto beans are milder and slightly earthier, while kidney beans hold their shape better.
chipotle peppers in adobo sauce → 1–2 dried ancho chiles (soaked and minced) or 1 tsp smoked paprika plus ½ tsp cayenne. Ancho chiles give a deeper, less spicy smoke; paprika and cayenne provide heat without the chipotle's complexity.
low-sodium beef broth → chicken broth or vegetable broth. Chicken broth is lighter; vegetable broth is milder. The chili will be slightly less savory but still delicious.