Pressure-Cooker Turkey Chili

• 1 pound lean ground turkey
• 1-1/2 cups water
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 jar (24 ounces) meatless pasta sauce
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 1/2 cup frozen corn
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers

1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking up turkey into crumbles; drain. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno.
3. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

turkey, water, salt, pasta sauce, hot chili beans, kidney beans, pinto beans, celery, onion, green pepper, frozen corn, chili powder, ground cumin, pepper, cayenne pepper, toppings

Taken from www.tasteofhome.com/recipes/pressure-cooker-turkey-chili/ (may not work)