Instant Pot Turkey Chili with Dry Beans: A Hearty and Flavorful Feast

A cozy dish for a fall or winter evening is homemade instant pot chili with dry beans, which is made with ground beef and dried beans that haven’t been soaked. It’s also a great dish to feed a crowd, or for game day. This chili recipe gains thickness and a corn flavor from the addition of Masa Harina (cornmeal). Add your choice of toppings to take this homemade Instant Pot chili recipe over the top!.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

It’s not quite October, but the leaves are changing, the weather is getting cooler, and I’m starting to make soups, stews, and other comfort foods. Did you know that October is National Chili Month? I adore the arrival of fall, so I felt it would be fitting to celebrate by sharing an Instant Pot Chili recipe!

Chili is derived from Chili con Carne (translated as ‘chili with meat’ in Spanish), which originated in Texas. Texas chili gained popularity outside of Texas during the 1893 Chicago World’s Fair thanks to the San Antonio Chili Stand. If you’re interested in learning more about the history of chili, check out this interesting article from What’s Cooking America!

Chili purists might say that chili should not include beans and/or tomatoes. Well, my recipe for Instant Pot Chili has both beans and tomatoes. Because I happen to like both in my chili.

Because canned beans don’t require presoaking or lengthy cooking times—you can just open the can and pour—you might be tempted to use them instead. But the Instant Pot allows you to use dried beans without the inconveniences.

The hands-on time for this Instant Pot Chili with dried beans recipe is about 10 minutes. The Instant Pot cooks for the remainder of the time while you take care of other pressing matters!

This recipe uses dried beans instead of canned beans. Dried beans are much more economical and don’t have added salt and preservatives.

The dried beans should be pre-soaked, but I’m going to show you a shortcut. I always (sometimes) forget to soak my beans, so here’s a great tip for any recipe calling for dried beans that have already been soaked. Do a quick Instant Pot pre-soak while you’re cutting up the vegetables and preparing your ingredients.

Get ready to warm your soul with this Instant Pot Turkey Chili with Dry Beans. This recipe is packed with rich savory flavors using dry beans for a hearty and satisfying texture. It’s perfect for a cozy fall or winter evening, a game day gathering, or any time you crave a comforting and delicious meal.

Why You’ll Love This Recipe:

Simple Ingredients: This recipe calls for pantry staples like dry beans, crushed tomatoes, spices, broth, and even a touch of cocoa powder!
Highly Adaptable: Make it with ground turkey, ground beef, ground chicken, or keep it vegan by adding textured soy protein or “soy crumbles.” This recipe calls for dry pinto beans, but dry black beans, or dry red beans will all work! You can easily make this recipe plant-based with textured soy protein or “soy crumbles.”
Quick & Easy to Make: While the overall cook time is 45 minutes, much of this is hands-off. Let your Instant Pot do the work!
Flavorful & Comforting: Chili is the ultimate cold-weather comfort food. This recipe sneaks in surprising ingredients like dark beer, Worcestershire, and dark cocoa powder for rich, mouthwatering flavor.

Ingredients:

Dry pinto beans: Provide a hearty and creamy texture to the chili, while also adding a slightly nutty and earthy flavor. You can sub red beans, black beans, or kidney beans.
Olive oil: Adds richness and depth to the chili, enhancing the overall flavor.
Onion: Adds a sweet and savory flavor to the chili, providing a nice base for the other ingredients.
Protein: Ground organic turkey, chicken, beef, textured vegan protein, “soy crumbles,” or soy chorizo! The choice of protein adds its own unique flavor and texture to the chili. Turkey offers a lighter taste and is a great way to incorporate lean protein into your diet.
Garlic: Adds a pungent and aromatic flavor to the chili, infusing it with depth and complexity.
Spices: Kosher salt, pepper, chili powder, cumin, dried Mexican oregano, smoked paprika. The spices add subtle heat, mild spice, smoky flavor, warm and earthiness, and a touch of herbal flavor.
Diced or crushed tomatoes: Provide a tangy and slightly sweet flavor to the chili, as well as contributing to the overall sauciness of the dish. Fire-roasted tomatoes are nice here and add a smoky element.
Fresh jalapeño: Optional, but adds heat and a subtle fruity flavor to the chili. The amount can be adjusted depending on desired spiciness.
Tomato paste: Intensifies the tomato flavor and adds richness to the chili.
Beef, chicken or veggie broth: Provides a savory base for the chili, adding moisture and enhancing the overall flavor.
Dark beer: Adds depth and richness to the chili.

Instructions:

Soak the beans: Rinse and soak the dry beans for 4-8 hours. Alternatively, use the Instant Pot quick soak method by adding the beans to the inner pot with enough water to cover them by 1 inch. Pressure cook on high for 5 minutes, then do a natural pressure release for 12 minutes. Drain and set aside.
Sauté the vegetables: Turn on the Instant Pot’s sauté function and add olive oil. Sauté the onions until softened, then add the bell peppers and garlic. Cook for a few minutes until fragrant.
Add spices and protein: Stir in the chili powder, oregano, cumin, smoked paprika, salt, pepper, and cayenne pepper. Cook until fragrant, about 1 minute. Add the ground turkey and cook until browned.
Deglaze with beer: Pour in the dark beer and scrape up any browned bits from the bottom of the pot. Let the beer simmer for a minute or two.
Add remaining ingredients: Stir in the diced tomatoes, tomato paste, beef broth, and pre-soaked beans.
Pressure cook: Close the lid and pressure cook on high for 20 minutes.
Natural release: Allow the pressure to release naturally for 15-20 minutes.
Thicken with masa harina: Stir in the masa harina and cook for 5 minutes, stirring frequently, until the chili has thickened to your desired consistency.
Serve and enjoy: Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, chopped onions, cilantro, or avocado.

Tips:

If you don’t have masa harina, you can use cornmeal or cornstarch to thicken the chili.
For a spicier chili, add more cayenne pepper or a chopped jalapeño.
This chili is even better the next day, so feel free to make a big batch and enjoy it for lunch or dinner throughout the week.

Additional Resources:

Instant Pot Chili with Dry Beans (Feasting at Home): https://www.feastingathome.com/instant-pot-chili-recipe/
Homemade Instant Pot Chili (using Dried Beans) (Paint the Kitchen Red): https://www.paintthekitchenred.com/instant-pot-chili/

Frequently Asked Questions:

Can I use canned beans instead of dry beans? Yes, you can use canned beans, but they will not have the same hearty texture as dry beans. If using canned beans, drain and rinse them before adding them to the chili.
What kind of dark beer should I use? Any type of dark beer will work, such as a stout, porter, or brown ale.
Can I make this chili vegetarian? Yes, you can make this chili vegetarian by omitting the ground turkey and using vegetable broth instead of beef broth. You can also add textured soy protein or “soy crumbles” for a meaty texture.
What are some other toppings I can add to my chili? In addition to the toppings listed above, you can also add chopped green onions, corn chips, or a dollop of Greek yogurt.

Enjoy this delicious and comforting Instant Pot Turkey Chili with Dry Beans!