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Instapot Turkey and Black Bean Chili

Serves 8 to 10
Prep Time15 mins
Cook Time30 mins
steam release20 mins
Course: Main Course, Soup
Cuisine: American, southwestern
Keyword: chili, dried beans, instapot
Servings: 10
Author: Virginia Willis


  • 1 tablespoon canola oil
  • 4 poblano peppers, seeded and chopped
  • 2 onions, chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fine cornmeal
  • 2 pounds lean ground turkey
  • 1 pound dried black beans
  • ¼ cup ground dried chile powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 28 ounce cans crushed tomatoes
  • 8 cups water
  • Grated cheese, for serving
  • Sliced green onions, for serving
  • Sour cream or yogurt, for serving
  • Hot sauce, for serving
  • Coarse kosher salt and freshly ground black pepper


  • With the Instapot on sauté, heat the oil until shimmering. Add the peppers and onions and season with salt and pepper. Cook, stirring, until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, about 45 seconds. Add the cornmeal, turkey, and beans. Stir to combine. (The mixture will be quite thick.) Add the spices, tomatoes, and water. Do not go beyond the fill level indicated on the inside of the metal insert.
  • Lock the lid in place and set your Instant Pot to cook on the Beans for 30 minutes. When 30 minutes is up let the pressure come down naturally, which takes about 20 minutes. When the pressure is down, remove the lid, tilting it away from you. Taste and adjust for seasoning with salt and pepper. Serve immediately. Serve topped with green onions, grated cheese, sour cream, and plenty of hot pepper sauce on the side.