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  • Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 6 1x

All the gorgeous flavors of a chili that’s been simmering for hours ready in just 30 minutes!

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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


  1. 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.
  2. 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.
  3. Divided chili between bowls. Top each bowl with a dollop of sour cream, cheese, jalapenos and cilantro. Serve and enjoy.


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