Manual Cooks Essentials 99712 (page 11 of 16) (English)

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Fifteen-Minute Turkey Chili

Of course, the pressure cooker is great for cooking dried beans fast, but when you want

to have a meal on the table really fast, using canned beans and prepared sausage is

one of my standby tricks of the trade.

Serves: 6

1 tablespoon olive oil

/2 pounds ground turkey

1 pound smoked turkey sausage, cut into

/2 inch rounds and further cut into four pieces

/2 cups onions, coarsely chopped

1 tablespoon whole cumin seeds

/3 cup white wine

1 14

/2 ounce can chicken broth

1 14 ounce can red kidney beans

1 14 ounce can white navy beans or cannelli beans

1 10 ounce can green enchilada sauce

/2 teaspoon mild chili powder to taste

/4 teaspoon ground cinnamon to taste

2 large red bell peppers, seeded and coarsely chopped

1 15-ounce can diced tomatoes

2 cloves garlic finely minced

2 tablespoons quick cooking polenta or cornmeal, to thicken the chili

Sour cream, for garnish

Fresh cilantro, finely minced for garnish

Place oil in a skillet and heat until the oil is very hot. Add sausage to the skillet. Brown the

sausage well on all sides, set aside. Add the ground turkey, and stir to break up clumps

until it is no longer pink. Add the onions and cumin and stir until well blended. Add the

white wine and the broth and deglaze the bottom of the pan with a wooden spoon to pick

up the browned bits of meat from the bottom of the pan. Stir in the browned sausage,

beans, enchilada sauce, chili powder, cinnamon, and bell peppers.

Add mixture from skillet to cooker and pour the chopped tomatoes and garlic on top and

do not stir

Lock the lid in place, set the cooker on

Chicken for 15 minutes (go to pages 7-8 for

instr

uctions). Release the pr

essure. Take the lid off. Stir in the polenta, tomatoes and garlic.

Cook until the mixtur

e thickens, a couple of minutes and season to taste. Garnish with sour

cream and cilantro.

Cleaning/Maintenance

Do not wash any parts of the pressure cooker in the dishwasher. Always

wash the pressure cooker thoroughly after every use, or if it has not been

used for an extended period of time.

1. Unplug and let the unit cool before cleaning.

2. Wash the removable cooking pot with warm soapy water. Rinse and

dry thoroughly.

3. Wipe the outer housing and Pressure Limiting Valve with a clean, damp

cloth. Do not submerge in water.

4. Dismantle the lid. Clear thoroughly with warm soapy water. Rinse and

dry thoroughly.

5. Turn the lid upside down, grasp the rubber gasket on either side and

pull up. Clean the rubber gasket in warm soapy water. Rinse and dry

thoroughly. Replace the gasket by pushing it down inside the edge of

the lid. Make sure the rim of the gasket is wedged in the groove around

the edge of the lid. Note: If the gasket is not positioned properly, the

unit will not work.

NOTE: The rubber gasket must always be properly positioned on the

underside of the lid. Check periodically to make sure that it is clean,

flexible, and not cracked or torn. (See pg. 6 “Before First Use”, #3.)

6. If the rubber gasket is damaged, do not use the appliance and contact

the Customer Service department at 1-800-336-4822.

7. In order to maintain good performance of your pressure cooker, the

bottom of the removable cooking pot, in the area of the sensor pad,

must be cleaned after each use. Wipe with a soft damp cloth and be

sure to dry thoroughly.

8. Never use abrasive cleaners or scouring pads to clean any of the parts.

9. Clean the Pressure Limiting Valve and the holes with a small brush to

ensure smooth flow of steam during the cooking process.

CLEANING

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Cooks Essentials 99712 Manual

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