When I’m short on time, I often turn to my pressure cooker for quick, big batch meals. It’s an easy way to throw a few simple ingredients together and make something filling and delicious without a lot of prep or clean-up. As an added bonus, it can turn out some really healthy meals too, and today’s recipe ticks all the boxes. (For those readers on Weight Watchers, this is a freebie zero-point recipe!)
If you don’t have a pressure cooker, this can also be modified into a regular slow-cooker recipe. Just follow the steps, and saute the ingredients in a separate pan, add the ingredients to the slow-cooker and then cook on low for 5-6 hours instead of pressure cooking. It’s not as fast, but it’s still delicious.
Pressure Cooker Turkey Chili
- 1 lb. ground turkey breast or ground turkey
- 1 can pinto beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 28 oz. can crushed tomatoes
- 1 cup chicken stock
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 ½ tsp. cumin
- 1 tsp. salt
Spray the pot with spray oil or add a tbsp. of olive oil. Saute the onions and ground turkey for 5-8 minutes, or until the onions begin to turn translucent.
Add the garlic and bell peppers and saute for 2-3 minutes more.
Deglaze the pot with the chicken stock, being sure to scrape any browned bits off the bottom of the pot.
Add the cumin, chili powder, salt, crushed tomatoes, and beans and stir well to combine.
Seal the pressure cooker and cook on high pressure for 5 minutes. You can let the pressure release naturally or use the quick release function.
Garnish with fresh parsley or cilantro (which I wish I liked but just tastes like soap to me, alas) and serve.
Definitely a one-pot wonder for sure. This turns out a rich, hearty chili that’s even better the next day. It also freezes really well. Super comforting for the cold, blustery days we’ve been having recently. Hope you have a chance to try it soon!
Ciao for now,
Neen
Neen's Notes 
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