Hip Turkey Chili Using the Instant Pot
Try this Hip Turkey Chili Using the Instant Pot recipe, or contribute your own.
Try this Hip Turkey Chili Using the Instant Pot recipe, or contribute your own.
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1/2 turkey breast (roughly 1 1/2 – 2 pounds sliced into 1 inch pieces)
- 1 red onion (chopped)
- 1 green bell pepper (chopped)
- 1/2 teaspoon hot red pepper flakes
- 2 sprigs thyme (fresh)
- 2 cups red kidney beans (dry then soaked or quick-soaked
- 1 cup tomatoes (chopped)
- 2 cups bone broth (or low sodium vegetable/chicken stock
- parsley (or coriander fresh for garnish (optional))
- Carbohydrate 1.54364166549493 g
- Cholesterol 0 mg
- Fat 0.772485833402262 g
- Fiber 0.387133329012078 g
- Protein 0.396504166346887 g
- Saturated Fat 0.100385833351646 g
- Serving Size 1 1 -8 serving (7g)
- Sodium 6.63774999434675 mg
- Sugar 1.15650833648286 g
- Trans Fat 0.0509839166434991 g
- Calories 13 calories
Step-by-step
- Press Sauté and adjust to pre-heat the pressure cooker at the high setting. Then, add oil and brown the turkey pieces on two sides – working in batches if needed (about 5 to 10 minutes).
- Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Sauté, stirring infrequently until the onions have softened (about 3 minutes).
- Toss in the cumin and red pepper flakes and saute’ for another 30 seconds.
- Add the thyme sprigs, beans, tomato paste, chopped tomatoes and stock and stir well.
- Close and lock the lid of the pressure cooker. Choose the Bean/Chili program and use the Adjust button to choose Less mode to run for 25 minutes.
- When time is up, open the cooker by manually releasing the pressure very slowly. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
- Press Sauté and mix-in the salt, white pepper and cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
- While the contents simmers, use the spoon/spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
- Portion and sprinkle with garnish before serving. Enjoy!
Pressure cooking breaks down muscle collagen into gelatin, yet the true depth in this dish develops during post-chilling stasis. Starch molecules in rehydrated red kidney beans continue to absorb moisture and suspended aromatics for up to 24 hours after initial preparation, shifting the viscosity of the broth from thin to coating. Ground or shredded poultry proteins also firm slightly as residual heat dissipates, hardening the boundary between lean meat fibers and the surrounding tomato base.
Thermal Management Under Pressure
Operating an electric pressure cooker requires careful attention to steam release mechanics. Manual pressure release must proceed slowly to prevent rapid boiling inside the vessel, which forces starchy bean liquids into the sealing ring and valve. When venting, pause immediately if liquid droplets appear alongside steam to let internal pressure stabilize below the boiling threshold.Strategic Ingredient Adjustments
Modifying foundational elements alters chemical outcomes significantly. Substituting canned beans for the specified dry varieties reduces total cooking time by 15 minutes, but removes the soluble starches necessary for natural thickening. Similarly, swapping bone broth for water strips away dissolved gelatin, requiring an extended simmering phase to achieve equivalent body.
