Instructions

• Add the olive oil, onion and garlic to the pressure cooker and sauté until they are golden. Add the diced green chilis, and heat through until sizzling. Add the Rotel® and let simmer 15–20 minutes.
• Add the turkey meat, posole, chicken stock, caldo, cumin, and 2-3 cups of water to tthe pressure cooker. Follow the manufacturer's guide for locking the lid and preparing to cook, turning the steam nozzle to the closed position. Cook on the beans setting until the posole kernels pop, approximately 45 minutes.
• Use the manufacturer's guide for quick release to check and see if the posole has popped. Always use caution when releasing the steam and unlocking and removing the lid. Reset and resume cooking until the posole kernels have popped.
• Use tongs and a fork to shred any turkey meat, which hasn't fallen apart, before serving.
• Serve with tortillas, cheese, avocado, salsa, cilantro or other items of your choosing.