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
Pressure-Cooker Turkey Chili Recipe photo by Taste of Home
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.
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Katy's mom
Dec 23, 2020
Don't have a pressure cooker? Not to worry. Make it on your stovetop. There's nothing in this recipe that needs to be pressure cooked, and I'm at a loss as to why one is indicated.. .
Reviews
Don't have a pressure cooker? Not to worry. Make it on your stovetop. There's nothing in this recipe that needs to be pressure cooked, and I'm at a loss as to why one is indicated.. .