Pressure-Cooker Turkey Chili

Total Time:Prep: 20 min. Cook: 5 min. + releasing

Recipe by Celesta Zanger, Bloomfield Hills, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan

Can you freeze Pressure-Cooker Turkey Chili?

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.

TEST KITCHEN APPROVED

Pressure-Cooker Turkey Chili

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Yield:12 servings (3 quarts)
Prep:20 min
Cook:5 min
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Ingredients

  • 1 pound lean ground turkey
  • 1-1/2 cups water
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 jar (24 ounces) meatless pasta sauce
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1/2 cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers
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Directions

  1. 1
    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.
  2. 2
    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.

Nutrition Facts

1 cup: 200 calories, 4g fat (1g saturated fat), 26mg cholesterol, 535mg sodium, 29g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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