INGREDIENTS
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1 can (28 ounces) crushed tomatoes
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (14 ½ ounces) diced tomatoes with chilies, undrained
- 1 can (1.25 ounces) diced green chilies
- 1 package (1.25 ounces) chili seasoning
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
- 1 package (1 pound) cavatappi or cellentani pasta, cooked
- 1 package (8 ounces) shredded cheddar cheese
DIRECTIONS
- Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add vegetable oil, onion and garlic. Cook 3 minutes. Crumble in ground turkey and breaking up with wooden spoon, cook 6 minutes. Turn off BROWN/SAUTÉ mode.
- Add crushed tomatoes, kidney beans, tomato sauce, diced tomatoes, green chilies, chili seasoning, salt and black pepper. Stir to combine.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press CASSEROLE mode and adjust cooking time to 10 minutes.
- When cooking has finished, allow a natural pressure release.
- Stir cooked pasta into sauce. Add 1 cup cheese. Stir, cover and allow to stand 10 minutes before serving. Sprinkle with remaining cheese, if desired.
Serves: 8
Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 20 minutes. When finished cooking, press steam release button to quick release pressure.