Slow Cooker Jalapeño Popper Chili
In a 6-qt. electric or stove-top pressure cooker combine ground turkey, onions, and garlic. For electric cooker, use sauté setting to cook mixture until turkey is browned; for stove-top cooker, cook mixture directly in pot until turkey is browned. Drain off fat. Stir in next six ingredients (through seasoning mix). Lock lid in place. Set electric cooker on high pressure to cook 4 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in cream cheese, 1/2 cup of the cheddar cheese, and the bacon. Let stand, covered, 10 minutes; stir until cream cheese is melted. Top servings with remaining 1/2 cup cheddar cheese, sour cream, and, if desired, additional jalapeño peppers.
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Love That Liner
Do your future self a favor and add a Reynolds Slow Cooker Liner to your cooker before stirring in your ingredients. The BPA-free liner contains your mess so you don't have to soak and scrape the cooker when you're done. Just remove and toss the liner. (Note: Slow cooker liners are not recommended for use in your pressure cookers).