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I’m one of those weird foodie women that loves getting kitchen equipment as gifts. My wonderful hubby bought me this 8 quart pressure cooker for Christmas this year. My son-in-law has been singing the praises of these things and I’ve been wanting one, so my wish has been granted! Last night I used it to make Turkey Chili and wow, just wow!!! My recipe wasn’t really any different that what I’ve used in my slow cooker or dutch oven on the stove, but the flavor was so much better! Every bite was full of flavor! The meat and beans were infused with the wonderful flavors of the tomato, garlic, onion and spices. It was just so delectable! That being said, I was also able to still keep the fat and salt levels to a minimum. Win! Win!

So if you’re like me an new to the pressure cooker scene, here is a great starter recipe for you! My friend, Lisa, also received one and requested some tips, so here you go my friend!

I’ve also given some choices i this recipe, so if you’re missing some ingredients you don’t have to buy new things and you can play with the spice level. While I added quit a few spicy ingredients, I found this recipe to still be on the mild to medium side.

Turkey Chili in the Pressure Cooker

Makes 4-5 servings

1 pound Extra Lean or Lean Ground Turkey

1/2 large or 1 small red onion, diced

2 cloves garlic, pressed or minced

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

1 tbsp chili powder

1 tsp ground chipotle chili pepper or more chili powder

1/4 tsp cayenne pepper (Leave out to reduce heat)

1 tsp paprika

1 tsp dried oregano

14 oz can diced tomatoes

1/2 cup beef broth

14 oz can dark kidney beans, rinsed and drained

14 oz can black beans or more kidney beans, rinsed and drained

4 oz can diced green chilies

8 oz can tomato sauce

2 tbsp tomato paste (Tip: I find most recipes call for these smaller amounts, so I buy the tube of paste, not so many of the cans)

2 tbsp Frank’s Red Hot Sauce or a hot sauce of your choice (You can leave this out to reduce heat)

Optional, but yummy toppings: sour cream, diced green onions, shredded cheese

My pressure cooker has a non-stick pot, so I just sprayed it with some cooking spray to start. If your’s doesn’t have a non-stick pot you will want to coat well with oil. I then used the meat (or saute) function to cook the meat, onion and garlic until the meat was lightly browned and onion was tender. Next add all the remaining ingredients and give a stir. Close and lock your pressure cooker. Set to high and let it get fully pressurized then lower heat to low pressure and cook for 15 minutes. I then let the pressure escape naturally and then opened and served.

The whole thing took about 30 minutes and tasted better than slow cooked chili of the same recipe.