Pressure cooker turkey and bacon chili is made with crispy bacon, browned turkey, all the spices, and three types of chili beans. This might be my favorite chili recipe of all time.

Am I the only one that thinks the pressure cooker and Instant Pot conglomerate are the ones that paid to take down Crock-Pot in the storyline of This Is Us? Think about it. One of the most beloved TV dad’s offed by a Crock-Pot.

How do they come back from that?

I am waaaay behind, but all my friends are so invested and I have heard so much about the Crock-Pot, so it’s time for a good old week-long binge. I have to see how this goes down.

Honestly, I did think twice about making this a slow cooker recipe—mainly because I know the Super Bowl is this weekend and a lot of you will be using that death device, knowing fully well that the episode in which the crock kills Jack is airing right after the game. This way, you can make your chili, quickly, and unplug it!

Phew!

No more unwanted Crock-Pot related incidents.

I never really serve chili for the Super Bowl. I don’t know why.

This year I am switching my game (get it?) up a bit because I just made the best chili ever. Do you want to know the secret?

Some chili recipes can be too tomatoey and not thick and meaty enough for my liking. But I also don’t want a bowl of Manwich looking chili either. I finally figured out that, to get that perfect consistency, you need a good base of stock and tomato paste.

It’s the paste that does it!

If you already knew this, shhhhh…just let me have my moment.

Also, adding the crispy bacon back in at the end as a topping is genius (if I do say so myself). If you guys want to watch a quick how-to, I saved it to my Instagram Stories.

In the meantime, make chili. Make this pressure cooker turkey and bacon chili. It’s safe.

Jack Pearson would have wanted you to.

Pressure Cooker Turkey and Bacon Chili

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

The best pressure cooker, thick and hearty turkey and bacon chili.

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Ingredients

• 5 Slices of Bacon, chopped
• 1 Yellow Onion, diced
• 1 Bell Pepper, Yellow or Red, diced
• 1 1/2 Pound Lean Ground Turkey
• 2 Tablespoons Chili Powder
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Smoked Paprika
• 6 Ounces of Tomato Paste
• 3 Cloves Garlic, grated
• 1 Tablespoon Worcestershire Sauce
• 1, 12 Ounce Can Diced Tomatoes with Green Chilis
• 1, 14 Ounce Can Pinto Beans, drained and rinsed
• 1, 14 Ounce Can Black Beans, drained and rinsed
• 1, 14 Ounce Can Red Kidney Beans, drained and rinsed
• 2 1/2 Cups Turkey or Chicken Stock

Instructions

1. Set your multicooker/pressure cooker to brown or saute. Add the bacon. Stir and cook until crispy. Remove with a slotted spoon and set off to the side on a paper towel lined plate. Drain off most of the grease except for 1/2 teaspoon.
2. Add the onion and pepper. Saute until the onion is translucent. Add garlic and saute for 1 minute.
3. Add the turkey into the pot along with all the dry seasoning. Use a wooden spoon to break apart the turkey into small pieces making sure the seasoning is evenly distributed. Cook until the turkey is browned, 10-15 minutes.
4. Add in the tomato paste, Worcestershire, and canned tomatoes. Stir to combine.
5. Add the drained beans and stock. Stir to combine.
6. Secure lid and make sure the valve is closed. Set to high pressure or beans/chili for 20 minutes.
7. Either let the pressure naturally release for 10 minutes or quick release if you want the chili right away.
8. If you are serving for a party, keep the pressure cooker/ multicooker on warm and serve the chili right out of the pot.
9. Let the chili cool completely before transferring to storage containers and freezing for up to 1 month.