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Instant Pot Pumpkin Chili
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Description
Instant Pot Pumpkin Chili is a great healthy family dinner for chilly fall and winter nights! Plus it’s so easy to make—just dump and go!
Ingredients
- 1 Onion, Chopped
- 2 cloves Garlic, Minced
- 2 Bell Peppers (any Color), Cored And Diced
- 2 stalks Celery, Diced
- 2 Tablespoons Tomato Paste
- ⅔ cups Dried Black Beans (Alternatively, Use 15 Oz. Canned Black Beans And Reduce Water By 1 Cup)
- 1 can (15 Oz. Size) Diced Tomatoes, Not Drained
- 1 can (15 Oz. Size) Pumpkin
- 2-½ cups Water
- 1 pound Ground Turkey
- 1 Tablespoon Taco Seasoning
- 1 teaspoon (heaping) Pumpkin Spice
- Your Favorite Toppings
Preparation
Place all ingredients (except for the toppings) in the inner pot of your instant pot. Stir well. Close lid and set the pressure valve to “sealing”. Choose “pressure cook” and set the timer to 45 minutes.
Once the cooking time is up, do a natural pressure release for 5 minutes (just leave the instant pot alone). Then carefully manually release the remaining pressure and open the instant pot.
If your chili hasn’t thickened enough, set the instant pot to sauté (on low) and simmer for a few minutes to thicken.
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