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 servings

Calories 333kcal

Author Nora

Ingredients

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!

Instructions

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.

Notes

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 :)

Nutrition