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Pressure-Cooker Blended White Bean Chili
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
All the gorgeous flavors of a chili that’s been simmering for hours ready in just 30 minutes!
Ingredients
Units Scale
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 large (or 3 small) jalapenos, seeded and minced, plus 1 jalapeno, thinly sliced into rounds, for garnish
- 1 lb ground turkey
- 1 lb crimini mushrooms or portabella mushrooms, cleaned and finely chopped
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 2 c low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp each of kosher salt and freshly ground black pepper, plus more to taste
- 1 c sour cream, plus more for serving
- 1 1/2 c shredded pepper jack cheese
- Chopped fresh cilantro, for garnish
Instructions
- Turn pressure-cooker to sauté setting. Heat oil and add onions and jalapenos. Cook, stirring occasionally until tender, about 3 to 4 minutes. Add turkey and mushrooms, and cook, breaking turkey up into small crumbles with a wooden spoon. Cook for about 6 to 8 minutes, until turkey is cooked and begins to brown.
- Stir in beans, broth, chili powder, salt and pepper until combined. Lock pressure-cooker lid, turn off the sauté setting, and set a 8-minute cook time at high pressure. Once cooking is done, release pressure valve manually. Remove lid. Stir in sour cream until combined.
- Divided chili between bowls. Top each bowl with a dollop of sour cream, cheese, jalapenos and cilantro. Serve and enjoy.
Keywords: Slow Cooker, Soups, Vegetarian, Power Pairs
