Pressure-Cooker Blended White Bean Chili
All the gorgeous flavors of a chili that’s been simmering for hours ready in just 30 minutes!
Shop for Ingredients
Make a list for the store or order online.
1 tablespoon 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 pound ground turkey
1 pound crimini mushrooms or portabella mushrooms, cleaned and finely chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon each of kosher salt and freshly ground black pepper, plus more to taste
1 cup sour cream, plus more for serving
1 1/2 cups shredded pepper jack cheese
Chopped fresh cilantro, for garnish
- 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.