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Pressure Cooker Chili Mac

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

  1. 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.
  2. Add crushed tomatoes, kidney beans, tomato sauce, diced tomatoes, green chilies, chili seasoning, salt and black pepper. Stir to combine.
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  4. Press CASSEROLE mode and adjust cooking time to 10 minutes.
  5. When cooking has finished, allow a natural pressure release.
  6. 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.

 

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