Go Back
+ servings
Instant Pot Turkey Chili title image


Delicious white chili recipe featuring shredded turkey and green chilies is a perfect for using holiday leftover turkey!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 85kcal
Author Toni Dash


  • A 6 qt Instant Pot Duo was used for this recipe.



  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion diced
  • 2 garlic cloves minced or grated
  • 2 cups shredded cooked turkey
  • 2 4.5-ounce cans diced green chiles
  • 3 15-ounce cans great northern beans white beans, drained and rinsed
  • 4 cups chicken or vegetable broth low sodium
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh cilantro

Toppings (optional): use one or muliplte

  • lime wedges
  • sliced green onions
  • shredded cheese
  • sour cream
  • crushed tortillas
  • chopped cilantro


  • Set the Instant Pot to SAUTE and add the oil to the bottom of your pot. Once the oil is warmed, add the diced onions. Cook for 2-3 minutes until the onions soften.
  • Add the garlic and cook 1 additional minutes. Turn off the SAUTE function.
  • Add the remaining ingredients to the Instant Pot: turkey, green chilies, beans, broth, cumin, oregano, salt and pepper.
  • Secure the lid and seal the steam valve. Select manual HIGH PRESSURE for 12 minutes.
  • Once the chili has finished cooking, perform a QUICK RELEASE. Remove the lid and stir in the cilantro.
    Serve immediately with your favorite toppings!


Nutrition information does not include toppings.


Calories: 85kcal | Carbohydrates: 2g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 763mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg