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Pressure cook

Electric Pressure Cooker Turkey Chili

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Saute ground turkey, pressure cook with beans and tomatoes, then use a controlled natural release.

Prep: 20 minutesCook: 10 minutes plus pressure and releaseTotal: About 55 minutesServes: 6
Electric Pressure Cooker Turkey Chili served and ready to eat

What you need

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup low-sodium chicken broth
  • 2 cans beans, drained and rinsed
  • 1 can crushed tomatoes
  • 1 cup frozen corn
  • Kosher salt and black pepper

Method

  1. Select saute. Add the oil and turkey, break it up, and cook until no pink remains; add the onion and pepper and cook 4 minutes. Stir in garlic and spices, then cancel.
  2. Pour in the broth and scrape the bottom completely clean. Add beans, tomatoes, and corn without exceeding the model's pressure-cooking fill limit.
  3. Lock the pressure lid, set the valve as directed, and pressure cook on high for 10 minutes. Allow a 15-minute natural release, then follow the manual to release any remaining pressure only if the recipe and cooker permit.
  4. Open only after the pressure indicator drops. Stir, verify the turkey reached 165 degrees Fahrenheit, and season to taste.

Avoid the burn warning

Deglaze every browned spot before pressure cooking and keep thick tomato puree above the thin broth when the model's recipe method recommends layering.

Do not add flour or a heavy slurry before pressure cooking.

Release deliberately

Chili is thick and contains beans, so do not rush to an immediate quick release.

If liquid or foam emerges, return the control to sealing and allow more natural release time.

Products that fit this pressure cook

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Safety note: Never force the lid, cover the valve, or exceed the lower fill limit required for expanding foods.

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