Canadian Thanksgiving is this weekend and I bet there are many, many pounds of turkey leftovers in refrigerators across the country. Don’t feel left out, Americans, your time is coming next month! Instead of ignoring the leftovers until you throw them away, make them into this delicious White Turkey Chili in your Instant Pot. Warm, delicious and EASY. Perfect for after the busy holiday weekend (or any time).
So why is this called WHITE chili? Well, it is made with turkey, cannellini beans and green chilis. No tomatoes, red kidney beans or chili powder in site. So you still get the spice and general composition of chili (think meat and beans) but without the red. Regardless of the color, chili is one of my favourite fall and winter recipes because it is so delicious. I especially love making it and serving it with my skillet cornbread. Yum!
Also, you can easily make this in your slow cooker as well but I love the quickness of the Instant Pot. Read my comparison of the Instant Pot vs the Slow Cooker to see if you might want to make the switch!
White Turkey Chili in the Instant Pot
2 cups cooked turkey breast, chopped
½ white onion, chopped
3 (15 ounce) cannellini beans, drained and rinsed
2 (4 ounce) cans diced green chilis
4 cups chicken stock
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
1 teaspoon white pepper
1 teaspoon garlic powder
Add turkey and onions to the inner pot of your Instant Pot.
Next, add the drained and rinsed cannelini beans.
Add diced chilis.
Then your broth (so important to have LOTS of that in your pantry!).
Spices go in and you are ready to go.
Close the instant pot lid and turn pressure valve to seal. Press the Manual button and use the + or – button to set the timer to 12 minutes. Allow your pot to come to presssure and the timer to count down to zero. Move the pressure valve to venting with a wooden spoon.
Printable Instant Pot White Turkey Chili Recipe
- 2 cups cooked turkey breast, chopped
- ½ white onion, chopped
- 45 oz cannellini beans, drained and rinsed, 3 cans
- 8 oz diced green chilis, 2 cans
- 4 cups chicken stock
- 1 tablespoon dried oregano leaves
- 1 tablespoon ground cumin
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- Add all ingredients into the inner pot of the Instant Pot.
- Close the instant pot lid and turn pressure valve to seal. Press the Manual button and use the + or - button to set the timer to 12 minutes.
- Allow your pot to come to presssure and the timer to count down to zero. Move the pressure valve to venting with a wooden spoon.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 173 Cholesterol: 4mg Sodium: 543mg Carbohydrates: 31g Fiber: 8g Sugar: 2g Protein: 12g
Don’t forget to Pin for later!
Looking for more Soup and Stew recipes? Check these out!