Pressure Cooker Turkey Chili Recipes

EASY PRESSURE COOKER TURKEY CHILI

Steps:

• Prepare the Ingredients: chop up the vegetables, measure the spices, drain the beans, squeeze the lime juice and cilantro.
• Heat the pressure cooker on saute setting.
• Once the pressure cooker is hot, add the olive oil; swirl it around the instant pot to make sure the bottom of the instant pot is coated with oil, and add the turkey.
• Cook until the turkey is almost cooked through; add the vegetables, cook for 3 to 5 minutes.
• Cancel the saute function and stir in the spices.
• Add the tomatoes and give them a gentle stir. Cover the pressure cooker and set it to cook high for 10 minutes.
• Once the pressure cooking process is complete, slow-release for 10 minutes longer. Carefully manual release the remaining pressure.
• Stir in the beans, chopped cilantro and lime juice. Cover the cooker loosely and set the heat to warm. Serve once the beans are heated through.

PRESSURE COOKER TURKEY CHILI

Steps:

• Heat olive oil in pressure cooker set to Sauté on Normal. Add onion and garlic and sauté until translucent, about 5 minutes. Add turkey, breaking meat into small chunks with a wooden spoon, and cook until completely browned, 5 to 10 minutes. Add cumin, chili powder, salt, and pepper to turkey mixture and mix well. Stir red bell pepper, green bell pepper, yellow bell pepper, black beans, kidney beans, corn, tomato purée, diced tomatoes, and chicken broth. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 25 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure. Press Sauté button and cook chili uncovered until chili thickens, about 15 minutes more.

PRESSURE-COOKER TURKEY CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

INSTANT POT® TURKEY CHILI

Steps:

• Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.