Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes*

Set an electric pressure cooker to brown/sauté and the temperature to high. Press start.

Place one tablespoon of vegetable oil in the pressure cooker. Once hot, add ground turkey, and stir until lightly brown. Remove from the cooker, and set aside. Add remaining one tablespoon oil. Sweat carrots, celery, onion and garlic without browning for three to four minutes. Add spices and salt and continue to cook for about two minutes. Stir in molasses, vinegar, kidney beans, navy beans, chickpeas and tomatoes. Add ground turkey back into the cooker.

Press Start/Stop once, and secure the lid. Ensure the steam-release valve is in the seal/closed position. Set pressure cooker to bean/chili and the temperature to high. Adjust the time to 1 hour and 20 minutes (or only 20 minutes for canned beans).

Once complete, quick-release the pressure, and carefully remove the lid.

Garnish chili with the sour cream and cilantro.

*Recipe uses dry beans. If using canned beans, total cook time is 40 minutes.