Turkey Chili in a Pressure Cooker

I started with this alton brown chili recipe but modified and adapted. It came out pretty good. Hot but not too hot, a fair amount of flavor. The chipotles in adobo add a nice smokiness which I wouldn’t having a little more of. When I first opened the pressure cooker, there was a little too much liquid, but after standing for 10 minutes or so, it was about right. Next time, I might try masa in place of the corn tortillas. I’d also add some vegetables and perhaps replace the salsa with some canned tomatoes and more spices.

Ingredients
2 lb ground turkey
1 tsp kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container medium salsa
1 14.5 oz can “chili beans” (mixed black, pinto, and kidney beans), drained
4 small corn tortillas, cut into 1″ pieces
2 chipotle peppers canned in adobo sauce, chopped
1 tbsp adobo sauce (from the chipotle peppers in adobo)
1 tbsp tomato paste
1 tbsp chili powder
1 tbsp ground cumin
vegetable oil

Directions
Mix the salt and 2 tsp oil with the meat. Brown in batches in the pressure cooker pan on medium-high, using additional oil if needed. Remove each batch to a clean bowl. With the heat on medium, add the beer to the pan and deglaze, scraping any browned bits of meat off the bottom of the pan. Add the meat and the remaining ingredients and mix thoroughly. Turn the meat to high and seal the pressure cooker. When it reaches 8 lbs psi pressure (first red ring on Kuhn Rikon cookers), reduce heat and maintain that pressure for 25 minutes. Remove from heat, keep closed, and allow pressure to dissipate. Open, let stand for a few minutes, and serve with toppings of choice.