Prep: 5 minutes (after 8-12 hour soak of dry beans)
Achieve Full Pressure: 10 minutes
Pressure Cook and Release: 13 mins for dry beans, 5 mins for canned beans
Total time: 28 minutes for dried beans, 20 minutes for canned beans
Makes 8 servings
1 1/4 pounds ground turkey, lean 93% or more
1 1/2 Cups total dry beans, soaked 8 to 12 hours. Use a mix of black, kidney, pink & black eyed peas or your preference*
1 tablespoon olive oil
1 teaspoon baking soda
1 medium onion, chopped
1 red bell pepper, chopped
2 cans (14 ½ ounces) diced tomatoes with liquid
1 can (6 ounces) tomato paste
2 tablespoons chili powder
2 teaspoons cumin
**Short on time? Substitute 2 cans (15 to 16 ounces each) of kidney, black, pink or other beans for dried beans. Drain and rinse canned beans thoroughly.
1. Rinse dried beans well. Remove any bad beans or debris. Place in large bowl. Cover with water by at least 2 inches. Cover bowl and let beans soak at room temperature for 8 to 12 hours.
2. Drain beans into colander and wash well.
3. Crumble turkey into electric pressure cooker liner pot. Add beans and other remaining ingredients; stir to combine.
4. Close cover securely. If your cooker has a beans or chili setting, use that. If not, set cooker to high pressure setting for 8 minutes followed by natural release for 5 minutes. After 5 minutes, release any remaining pressure using quick release method. Remove pressure cooker lid. Stir chili. Taste.
5. If beans are not done to your preference, cook under high pressure for a few minutes more and use quick-release method. Add salt, pepper and adjust seasonings to taste.
6. If using canned beans, cook under high pressure for 5 minutes, then use quick-release method.
7. Serve with grated cheddar cheese and your favorite chili fixings.
If using canned beans, set cooker to high pressure for 5 minutes, and use the quick release method to bring pressure down to normal.
Baking soda and olive oil help reduce foaming of beans. You may also wish to add a teaspoon of baking soda to the soaking water if using dry beans.
Do not salt soaking water or add salt during cooking process as salt tends to toughen beans.
Do not fill pressure cooker more than halfway when cooking beans.
Keep a damp kitchen towel on hand when using quick release method when cooking beans in case the beans foam out through the valve. This is unlikely unless you overfill the cooker past the halfway mark.