Feeling like the taste of fall but over the sweet treats? Then whip up this savory Instant Pot Pumpkin Chili! It’s ready in under 30 minutes and has just the right amount of spice to warm you from the inside out!
Jump to:
Why you Need to Make This Turkey Pumpkin Chili
I’ve never looked so forward to fall as I have this year. Like everything else, I blame COVID, and am DYING for a change and something to look forward too!
Enter, pumpkins, fall, and all the warm comfort filled foods.
This Instant Pot Pumpkin Chili is perfect for those nights you need something nourishing, healthy, and just damn delicious!
What You Need to Make this Instant Pot Turkey Chili Recipe
Ingredient Tips
- Mirepoix: This fancy name for the carrot, celery, onion mix is a common add to many soups and stews! If you find you’re often standing in the kitchen chopping up this mix during cooler seasons, consider batch chopping and freezing. Or, for more convenience, purchase a frozen mirepoix mix (for this recipe, you’d need 2 1/2 cups total)!
- Pumpkin puree: While purchasing unsweetened canned pumpkin is a great quick option for these muffins, if you’re opting to make your own pumpkin puree (don’t forget to save those seeds for a tasty snack!), check out my Sweet Potato Muffin Recipe as the procedure will be the same! You can mash your pumpkin or pop it in the food processor to make it super smooth!
- Side note here to be VERY CAREFUL when cutting your pumpkin; se a very sharp knife and give yourself plenty of time!
- Beans: You can omit the white beans but I highly recommend keeping them in!
- Ground turkey: Use a lean variety here, 97/3 or 99%.
Ingredient Swaps
- Vegetable broth: Be sure to add enough of the vegetable broth! I use a veggie bouillon cube then add 2 cups of water, but feel free sub store bought vegetable or chicken broth.
- Chiles: Jalapeños can be used in place of Hatch chile, or omitted all together if you are sensitive to spice.
- Paprika: Swap in smoked paprika for a slightly different flavor profile!
- Crushed tomatoes: If you have diced canned tomatoes, go ahead and sub them in.
- Vegan: To make this recipe vegan friendly, double up on the white beans or choose a second variety like black beans or kidney beans!
How to Make this Recipe for Pumpkin Chili
(1) Start by sautéing the veggies together in the oil.
(2 + 3) Add in the turkey and spices, saute until turkey is browned.
(4) Add in the crushed tomatoes, pumpkin puree, and chiles. Stir together and add in the vegetable broth.
(5) Pressure cook.
(6) Quick release, then stir in the canned white beans.
Then, viola! The recipe is done and ready for you to dive into!
Recipe Notes + Expert Tips
- Be sure you don’t burn the turkey or veggies while sautéing them! This could cause a BURN message during pressure cooking if you do.
- If you notice it did get a little charred, simply add a little more veggie broth and scrape the bottom before continuing on with the recipe.
- Using the mise en place technique isn’t just for me to show you the ingredients! Before getting started, prepare all of your ingredients so that they’re ready to go!
- To accompany this pumpkin chili, my hands down favorite option is this Healthy Cornbread recipe. You can also top with a spoonful of Greek yogurt, sour cream or a sprinkling of cheddar cheese.
- If you’re tight on time, the single serve Microwave Cornbread recipe is also a winner.
- Seriously, you can’t go wrong with a hearty slice of whole wheat bread in this beauty!
FAQs for this Instant Pot Recipe for Chili
While there are great benefits to having an Instant Pot, yes, you can make this on your stove top!
Using your largest, heavy-bottomed soup pot, heat the oil over medium heat and follow the directions until the turkey is cooked through. Stir in the broth, pumpkin, and crushed tomatoes.
Increase to high and bring to a boil. After boiling, cover the pot, reduce the heat to low, and simmer 15-20 minutes until the flavors are all blended together!
Chili will last for 5 days when secured in an airtight container in the refrigerator or up to 3 months in the freezer.
If storing the whole recipe in the freezer, allow the chili to come to nearly room temperature (do not allow to sit out more than two hours). I recommend separating in 2-3 gallon sized bags and lying flat in your freezer. This way, they take up less space and are able to be stacked or stood next to each other.
Alternatively, if you’re storing single portions, use bags using a similar method mentioned, or you can freeze mason jars. If using jars, only fill 3/4 of the way as the chili will expand upon freezing!
To enjoy, allow to defrost in the refrigerator at least 12 hours, or defrost in the microwave and then reheat until steaming!
Other Chili Recipes you May Enjoy
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
Instant Pot Pumpkin Chili
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 tsp minced garlic
- 2 each Hatch chili peppers seeded and chopped
- 1 pound lean ground turkey
- 2 tsps smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tsp salt
- 1 1/2 tsps dried rosemary
- 1 tsp dried sage
- 2 cups vegetable broth low sodium
- 15.5 ounce canned pumpkin puree
- 15.5 ounce canned crushed tomatoes no salt added
- 15.5 ounce canned white beans
Instructions
- Press the saute function on the Instant Pot, and add the oil, onion, carrots, and celery. Saute for 4 minutes, then add the garlic and turkey. Brown the turkey for 4 minutes, then stir in the spices.
- Press Cancel, then add in the vegetable broth, pumpkin, and crushed tomatoes. Stir. Secure lid, set valve to sealing and select pressure cook. Adjust the time to 8 minutes.
- When cooking completes, use a quick release to remove the pressure. Stir in the can of beans and serve immediately.
- Chili will last for 5 days when secured in an airtight container in the refrigerator, or up to 3 months in the freezer.
Notes
- Be sure you don’t burn the turkey or veggies while sautéing them! This could cause a BURN message during pressure cooking if you do.
- If you notice it did get a little charred, simply add a little more veggie broth and scrape the bottom before continuing on with the recipe.
- Using the mise en place technique isn’t just for me to show you the ingredients! Before getting started, prepare all of your ingredients so that they’re ready to go!
- To accompany this pumpkin chili, my hands down favorite option is this Healthy Cornbread recipe.
- If you’re tight on time, the single serve Microwave Cornbread recipe is also a winner.
- Seriously, you can’t go wrong with a hearty slice of bread in this beauty!
- Vegetable broth: Be sure to add enough of the vegetable broth! I use a veggie bouillon cube then add 2 cups of water, but feel free sub store bought vegetable or chicken broth.
- Chiles: Jalapeños can be used in place of Hatch chile, or omitted all together if you are sensitive to spice.
- Paprika: Swap in smoked paprika for a slightly different flavor profile!
- Crushed tomatoes: If you have diced canned tomatoes, go ahead and sub them in!
Nutrition Per Serving
Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!
Leave a Reply