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Instant Pot Pumpkin Chili Image TK

Instant Pot Pumpkin Chili

Instant Pot Pumpkin Chili is a great healthy family dinner for chilly fall and winter nights!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 333kcal
Author Nora


  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 bell peppers any color, diced
  • 2 stalks celery diced
  • 2/3 cup black beans dried
  • 2 tablespoons tomato paste
  • 1 15 oz jar diced tomatoes
  • 1 15 oz can pumpkin OR 2 cups homemade pumpkin purée
  • 2.5 cups water
  • 1 pound ground turkey
  • 1 tablespoon taco seasoning
  • 1 heaping teaspoon pumpkin spice
  • Your favorite chili toppings!


  • Place all ingredients (except for the toppings) in the inner pot of your instant pot. Stir well.
  • Close the 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.


According to MyFitnessPal, one serving of this recipe has 2 grams of fat and 22g net carbs, with 19 grams of fiber! Definitely room for some corn chips there :)


Serving: 0g | Calories: 333kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg