Turkey Chili in a Pressure Cooker

As soon as I started reading the instruction manual for my new electric pressure cooker, I knew it was going to change my culinary life. I love the idea of popping a bunch of ingredients into a pot, and letting the pressure cooker do all the work. To my surprise, I preferred the taste and texture of my take on this chili recipe to traditional beef chili - fewer calories was just an added bonus.
Electric Pressure Cooker Turkey Chili
1.25 lbs ground turkey
1 T olive oil
2 onions, chopped; divided
1 red bell pepper chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
1 14.5 oz can fire roasted tomatoes
1 can pinto beans, drained
1 can black beans (I got cuban style black beans from Trader Joes)
1/2 c chicken stock
2 T chili powder
1 T cumin
2 tsp cayenne
Salt and pepper

1. Turn the pressure cooker on and set it to brown,
2. Brown the turkey in the olive oil for a few minutes until it starts to get crumbly.
3. Add half the onions and the bell pepper, season with salt and pepper, and saute for about 3 minutes.
4. Add the remaining ingredients to the pressure cooker and turn on the stew setting. Set it to cook for 20 minutes. It will take about 10 minutes to get up to pressure before the timer starts.
5. Manually release the pressure and remove the lid carefully.
6. Enjoy with some shredded cheddar cheese and sour cream.
Serves 4
Note that the same result could likely be achieved in a big stock pot if you don't have a pressure cooker. I'd let it all simmer for about an hour before serving.