Turkey Tomatillo Chili Pressure Cooker Recipe

Turkey Tomatillo Chili Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 10 minutes for chili, 1 minute for tomatillos at HIGH pressure

CHILI

• 2 tablespoons olive oil
• 1 pound ground turkey breast
• 1 large onion, finely chopped
• 2 medium bell peppers, preferably 1 red and 1 yellow, seeded and chopped
• 4 cloves garlic, minced
• 1 cup dried small white beans such as Great Northern or navy, soaked, drained, and rinsed with cold water
• 2 cups water
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano, preferably Mexican
• 1 or 2 jalapeno peppers, to taste, seeded and diced
• 2 cups chopped fresh tomatillos OR 1 can tomatillos, drained and chopped
• 3 cups chicken broth
• salt and freshly ground black pepper.

TOPPINGS

• shredded Monterey Jack cheese.
• sour cream or plain Greek yogurt.
• chopped fresh cilantro.
• sliced green onions.
• lime wedges.

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add the turkey and cook, stirring to break up any clumps of meat, until it has lost most of its pink color, about 3 minutes
3. Add the onions and cook, stirring a few times, until it begins to soften, about 3 minutes
4. Add the bell peppers and garlic and cook, stirring a few times, until the garlic is fragrant, about 2 minutes
5. Add the soaked beans, water, cumin, coriander, and oregano
6. Stir to combine
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 15 minutes
13. Be careful of the steam as you remove the lid
14. The beans should be tender yet still slightly firm to the bite
15. Add the jalapenos, tomatillos, and broth
16. Relock the cooker
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 1 minute
20. Remove the pot from the heat
21. Open the cooker with the Natural Release method; let stand for 10 minutes
22. Season to taste with salt and pepper as desired
23. Serve the chili warm, with the toppings in small bowls for diners to customize their own bowl

Full List of Chili Recipes
Full List of Turkey Recipes

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