Instant Pot Turkey Pumpkin Chili is an easy recipe that combines ground turkey, canned pumpkin puree, veggies, and spices into one flavorful meal!
Instant Pot turkey pumpkin chili makes a hearty fall dinner! This flavorful chili comes together with just a little prep.
The pumpkin adds a nice balance to the chili. It also gives this turkey chili a nice nutritional boost. Give it a try, and it may just become your new fall favorite!
How to make Instant Pot turkey pumpkin chili
Step 1: Press sauté. When it reads hot, add the oil.
Step 2: Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
Step 3: Stir in the bell pepper and continue to cook for 3-5 minutes, stirring regularly.
Step 4: Stir in the garlic and cook for 30 seconds, stirring the entire time.
Step 5: Add in the turkey and cook until browned.
Step 6: Press cancel.
Step 7: Stir in the chicken broth, and scrape up any browned bits from the bottom of the pot.
Step 8: Layer the spices, diced tomatoes, pumpkin puree, kidney beans, and black beans. Do not stir.
Step 9: Close and lock the lid. Make sure the pressure release valve is set to sealing.
Step 10: Press manual high pressure and adjust the time to 10 minutes.
Step 11: Let the pressure release naturally for 15 minutes and then turn the pressure release valve to venting to release any remaining pressure.
Step 12: Give everything a good stir.
Serving suggestions
Serve the chili topped with sliced jalapenos, tortilla strips, shredded cheese, and diced avocado or guacamole.
The chili goes well with sides like cornbread muffins or cornbread.
Storage
Fridge
Store any leftover turkey chili in an airtight container in the refrigerator. The chili will keep for up to 4 days when properly stored.
Freezer
The chili freezes well. Cook the chili as-directed.
Let the chili cool to room temperature. Place in a freezer-safe container, and freeze for up to 3 months.
Instant Pot Turkey Pumpkin Chili
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced white or yellow onion
- 1 cup diced bell pepper
- 2 cloves garlic minced
- 1 pound lean ground turkey
- 1 cup reduced-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 14.5 ounce can diced tomatoes
- 15 ounce can pumpkin puree
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can black beans drained and rinsed
Instructions
- Press sauté.
- When it reads hot, add the oil.
- Add the onion and sauté for 5-7 minutes, stirring regularly, or until softened.
- Stir in the bell pepper and continue to cook for 3-5 minutes, stirring regularly.
- Stir in the garlic and cook for 30 seconds, stirring the entire time.
- Add in the turkey and cook until browned.
- Press cancel.
- Stir in the chicken broth, and scrape up any browned bits from the bottom of the pot.
- Layer the spices, diced tomatoes with juices, pumpkin puree, kidney beans, and black beans. Do not stir.
- Close and lock the lid. Make sure the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 10 minutes.
- Let the pressure release naturally for 15 minutes and then turn the pressure release valve to venting to release any remaining pressure.
- Give everything a good stir and serve.
Notes
- Bell pepper: You can use any color of bell pepper.
- Seasoning: The chili is mild. If you like more heat, feel free to add more chili powder. You can also use Ro-Tel in place of the diced tomatoes for even more heat.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Beans: You can use all black beans, all kidney beans, or use pinto beans in this chili.
- Salt: Feel free to season with salt after cooking.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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