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Pressure Cooker Turkey Chili with Chorizo and Pinto Beans

  • Author: Mike Vrobel
  • Total Time: 8 hours 45 minutes
  • Yield: 6-8 1x


Pressure Cooker Turkey Chili with Chorizo and Pinto Beans recipe. Turkey bean chili, with a hint of heat and spice from chorizo.


  • 1 pound dried pinto beans, sorted and rinsed
  • 4 quarts water
  • 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon table salt
  • 1 tablespoon vegetable oil
  • 1 pound chorizo, casing removed (uncooked Mexican style chorizo, not cooked Spanish style)
  • 2 medium onions, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon oregano (preferably mexican oregano)
  • 1 teaspoon cocoa powder
  • 1 pound ground turkey
  • 3 cups chicken stock (preferably homemade) or water
  • 28oz can crushed tomatoes
  • Juice of 2 limes
  • Salt and pepper to taste


  1. Brine the beans: 8 hours before cooking (or overnight), sort and rinse the pinto beans, then cover with 4 quarts water and add the salt. Soak the beans at room temperature until it is time to cook, then drain and rinse.
  2. Cook the sausage and saute the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat until shimmering, then add the chorizo. Cook the chorizo, stirring occasionally, until it is no longer pink, about 3 minutes. Add the onions, garlic, and 1 tsp kosher salt to the pressure cooker. Saute the onions and garlic until softened, and the chorizo is starting to brown, about 3 minutes.
  3. Toast the spices and cook the turkey: Make a hole in the center of the onion/chorizo mix, and add the chili powder, cumin, oregano, and cocoa powder. Let sit for 30 seconds, then stir until evenly mixed. Add the ground turkey and cook, stirring, until the turkey just loses its pink color, about 5 more minutes.
  4. Pressure cook the chili: Stir the pinto beans into the pot, then pour in the chicken stock. Increase the heat to high, then scrape the bottom of the pot thoroughly, loosening any browned bits into the chili. Pour the crushed tomatoes on top. (Do not stir; the tomatoes will burn if they get to the bottom of the pot.) Lock the lid on the pressure cooker and bring the cooker up to high pressure. Cook at high pressure for 12 minutes in a stovetop PC/15 minutes in an electric PC. Let the pressure come down naturally, about 15 minutes. Stir in the lime juice, taste, and add salt and pepper as needed. (Even with the brined beans, I usually need another teaspoon or two of salt.)
  • Prep Time: 8 hours
  • Cook Time: 45 minutes
  • Category: Pressure Cooker
  • Cuisine: American