Best 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:

• 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.

PRESSURE COOKER CHILI

Steps:

• Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.
• Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
• Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
• When the pressure is fully released, remove the lid, stir the chili, and serve.

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.

25-MINUTE TURKEY CHILI

Steps:

• Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.