Black Friday Turkey Chili Pressure Cooker Recipe

Recipe Category: Chili


Black Friday Turkey Chili Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure


  • 1 tablespoon vegetable oil
  • 1 large white onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, preferably Mexican
  • pinch ground cloves.
  • 1 (28-ounce) can chopped tomatoes in juice, undrained
  • 1 cup dried pinto beans, soaked, drained, and rinsed in cold water
  • 2 cups turkey or chicken stock OR 1 cup turkey gravy and 1 cup water
  • 1 to 2 teaspoons chopped chipotle chiles canned in adobo sauce, to taste
  • 3 cups shredded cooked turkey
  • salt and freshly ground black pepper.


  • sour cream or plain Greek yogurt.
  • chopped sweet onion.
  • 1 avocado, pitted, peeled, and chopped
  • fresh salsa.


  1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
  2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
  3. Add the garlic and cook, stirring, until it is fragrant, about 1 minute more
  4. Add the chili powder, paprika, cumin, oregano, and cloves
  5. Stir for 1 minute, until the spices are fragrant, but do not allow the chili powder to burn
  6. Stir in the tomatoes and their juices, the soaked beans, broth, and chipotles
  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 8 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 be slightly firm to the bite
  15. Add the turkey to the pot
  16. Stir in and let heat through, uncovered, over medium-high heat, about 2 minutes
  17. Season with salt and pepper to taste
  18. Serve the chili warm, with the toppings in small bowls for diners to customize their own chili

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