Recipes
TURKEY CHILI
5 Tbsp. vegetable oil 1 lb. turkey sausage, chunked
4 lbs. ground turkey 3 C. onions, chopped
2 large green peppers, diced 2 large red bell peppers, diced
4 (16 oz.) cans stewed tomatoes 1 Tbsp. cinnamon
1/3 C. whole cumin seeds 10 C. chicken or turkey stock
3/4 C. chili powder 6 cloves garlic, pressed
1/2 C. cornmeal (optional) Salt and Pepper to taste
Add oil, turkey sausage and ground turkey into the cooking pot. Select BROWN
button and press the START button, brown meat is brown. Add the onions and cumin
seeds, continue to brown for 1 minute, stirring frequently. Add remaining ingredients,
except garlic and stir to mix. Place lid on cooker and lock it. Set regulator knob to
PRESSURE. Press the HIGH pressure function for 5 minutes.
When nished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts. Stir in garlic and more
seasonings if desired. If chili is too thin stir in small amounts of cornmeal to thicken.
VIDALIA ONION & POTATO SOUP
6 large Russet potatoes, peeled, cubed 6 C. Vidalia onions, chopped, sliced
5 celery stalks, chopped 5 Tbsp. butter
8 C. chicken broth 3 tsp. kosher salt
Pepper to taste 5 Tbsp. parsley, chopped
Preheat cooker on WARM. Heat butter and saute onions and celery for 3 minutes.
Add remaining ingredients and stir to mix. Place lid on cooker and lock it. Set
regulator knob to PRESSURE. Press the HIGH pressure function for 6 minutes.
When nished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
Purée about 3 cups of the soup and return to cooking pot. Press WARM button to
reheat and serve.
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