Instant Pot Pumpkin Chili
Instant Pot Pumpkin Chili is infused with the flavors of chili classics like chili powder and cumin, plus savory pumpkin and 3 secret ingredients that make the best chili. It's delicious served with toppings of cheddar cheese, pepitas, cilantro and sour cream.
Servings: 4
Calories: 391kcal
Equipment
Ingredients
- 1 lb ground beef or turkey
- ½ cup sweet onion diced
- 3 cloves garlic minced
- ½ large bell pepper red, yellow or orange; diced
- ½ cup red wine such as Cabernet or Merlot
- ½ cup beef broth
- 1 15 oz can dark red kidney beans
- 1 15 oz can light red kidney beans
- 1 15 oz can diced tomatoes
- 1 ¾ cups pumpkin puree
- 1 ½ tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
Instructions
- Set the Instant Pot to saute on high for 10 minutes. Add the olive oil, ground beef, sweet onion, bell pepper and garlic. Stir frequently. *The beef does not need to be fully browned.
- Add the red wine to deglaze the pot, scraping the bottom to loosen any stuck pieces of food. Simmer for 5 minutes more, until the red wine reduces.
- Pour in the beef broth and deglaze again to ensure nothing is stuck to the bottom. Add diced tomatoes and their juices, kidney beans, pumpkin puree, tomato paste, unsweetened cocoa powder, chili powder, cumin, onion powder, salt, black pepper, and cinnamon. Mix well.
- Close and seal the pressure cooker lid. Set to manual or pressure cook on high for 20 minutes.
- Naturally release the pressure for 10 minutes when done, then quickly release remaining pressure. Open lid, stir well and add red wine vinegar. Place the lid back on the pot and let chili sit for 1-24 hours before serving. *The longer chili sits, the more the flavors marinate and the better it will taste.
- Serve garnished with cilantro, scallions, cheddar cheese, sour cream, jalapeños and pumpkin seeds or pepitas.
Notes
Storing: keeps in the fridge for up to 7 days and in the freezer for up to 6 months.
Tip: let the chili sit for at least 1 hour and up to 3 days before serving. Chili tastes best when the flavors have time to meld after it's done cooking.
Nutrition
Serving: 12oz | Calories: 391kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 837mg | Potassium: 879mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18611IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 5mg
