There is something truly magical about cozying up to a bowl of chili that feels both hearty and uniquely comforting, and this Instant Pot Turkey Pumpkin Chili Recipe delivers just that. Combining lean ground turkey with the subtle sweetness and richness of pumpkin, plus a fragrant blend of spices and fresh vegetables, it’s a delightful twist on traditional chili that’s perfect for chilly nights or any time you crave a bowl of warmth. Using the Instant Pot makes this flavorful dish incredibly easy and hands-off, letting you enjoy every moment without fuss while building deep, satisfying flavors.
Ingredients You’ll Need
This Instant Pot Turkey Pumpkin Chili Recipe keeps things wonderfully simple with a handful of fresh, pantry-friendly ingredients that each play a special role. From the bright crunch of bell peppers and celery to the creamy depth pumpkin adds, everything works together to create an irresistible chili that’s vibrant in both flavor and color.
- Onion (chopped): A savory base that adds sweetness and depth when softened.
- Garlic (minced): Infuses the chili with aromatic warmth that is utterly comforting.
- Bell peppers (diced): Add a pop of color and a gentle crunch that balances the softness of the pumpkin.
- Celery (diced): Provides subtle earthiness and texture contrast to the chili.
- Black beans (dried or canned): A hearty, fiber-rich addition that makes every bite satisfying.
- Tomato paste: Concentrates the tomato flavor and lends a luscious thickness.
- Diced tomatoes (jar): Bring juiciness and a fresh tang that brightens the whole dish.
- Pumpkin (canned or homemade purée): The star that adds creamy texture and a hint of natural sweetness.
- Water: The cooking liquid that hydrates the beans and melds the flavors together.
- Ground turkey: Lean protein that soaks up the spices without overpowering the dish.
- Taco seasoning: Brings zesty, bold layers of flavor perfect for chili lovers.
- Pumpkin spice: A touch (or a little more) to enhance the pumpkin’s cozy essence.
- Your favorite chili toppings: To add personal flair and texture at serving time.
How to Make Instant Pot Turkey Pumpkin Chili Recipe
Step 1: Prep and Combine Ingredients
Start by gathering all your fresh ingredients and prepping them: chop the onion, mince the garlic, dice the bell peppers and celery, and rinse your beans if using canned. Then, place everything except your chosen toppings into the inner pot of your Instant Pot. Give it a good stir to mix those beautiful colors and aromas evenly, setting the stage for a flavorful chili experience.
Step 2: Pressure Cook to Perfection
Seal the Instant Pot lid carefully, ensuring the valve is set to “sealing.” Select the “pressure cook” function and set the timer for 45 minutes. This slow cooking under pressure will tenderize the beans, meld the spices, and infuse the turkey and pumpkin with rich depth that’s hard to beat. It’s like timeout for flavor development!
Step 3: Let the Chili Rest
When the cooking time is done, don’t rush—let the Instant Pot naturally release pressure for 5 minutes. This gentle cooldown gives the chili a chance to settle into its full, comforting body. Afterward, carefully perform a manual pressure release, then open the lid to reveal a fragrant and inviting pot of chili goodness.
Step 4: Adjust Thickness and Final Touches
If your chili seems a bit too soupy for your taste, switch your Instant Pot to the sauté setting on low and let it simmer for a few minutes. This will thicken the chili slightly, deepening the flavors even more. Give it a taste and feel free to adjust seasoning if needed, then you’re ready to dig in!
How to Serve Instant Pot Turkey Pumpkin Chili Recipe
Garnishes
Brighten up each bowl with fresh and crunchy garnishes that complement the hearty chili. Think diced avocado, shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro leaves, or even a squeeze of lime juice. Each topping adds its own sparkle and texture to the cozy bowl.
Side Dishes
This chili shines on its own but also pairs beautifully with simple sides like warm cornbread, garlic bread, or a crisp green salad with tangy vinaigrette. These sides help round out the meal and provide contrast in flavors and textures that make dinner feel special.
Creative Ways to Present
For a fun twist, serve your Instant Pot Turkey Pumpkin Chili Recipe in a hollowed-out pumpkin or mini pumpkin bowls for a festive touch. Alternatively, layer it over a baked sweet potato or use it as a hearty filling for stuffed peppers. These ideas bring an extra dose of seasonal charm and heartiness to your table.
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator, where it will keep for up to 4 days. Just give it a good stir before reheating to blend everything back together.
Freezing
This chili freezes beautifully, making it a perfect make-ahead meal. Portion it into freezer-safe containers or heavy-duty freezer bags, label, and freeze for up to 3 months. When you want a quick, nourishing meal, just thaw and warm it up.
Reheating
Reheat your Instant Pot Turkey Pumpkin Chili Recipe gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent sticking. Add a splash of water if the chili has thickened too much during storage. It’s an easy, satisfying meal ready in minutes!
FAQs
Can I use canned pumpkin instead of homemade purée?
Absolutely! Canned pumpkin works perfectly in this recipe and adds consistent texture and flavor. Just be sure it’s 100% pumpkin and not pumpkin pie filling, which is sweetened and spiced differently.
What if I don’t have black beans?
You can swap in other beans like kidney beans, pinto beans, or even chickpeas. Just keep in mind that cooking times may vary slightly if using dried beans, so canned beans are the easiest option for this Instant Pot recipe.
Is this chili spicy?
This chili has a mild to medium warmth thanks to the taco seasoning and pumpkin spice, but you can always adjust the heat by adding chili powder, cayenne, or hot sauce to suit your spice preference.
Can I make this recipe vegetarian?
Definitely! Simply omit the ground turkey and add more beans, lentils, or diced hearty vegetables like mushrooms or zucchini for protein and substance. The pumpkin and spices will still give it a rich, satisfying flavor.
What toppings do you recommend?
Some of my favorites include avocado slices, shredded cheddar or Monterey Jack cheese, a scoop of sour cream or plain Greek yogurt, chopped green onions, fresh cilantro, and a sprinkle of crushed tortilla chips for crunch.
Final Thoughts
I truly can’t recommend the Instant Pot Turkey Pumpkin Chili Recipe enough for anyone looking for a comforting yet unexpectedly delightful chili experience. It’s hearty, wholesome, and packed with autumnal goodness that warms you from the inside out. Give it a try—your dinner routine will thank you!
Print
Instant Pot Turkey Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Turkey Pumpkin Chili is a hearty and flavorful dish that combines lean ground turkey, creamy pumpkin, black beans, and a blend of spices for a comforting and nutritious meal. Perfect for cooler days, this chili is easy to prepare in your Instant Pot, delivering tender, well-infused flavors in under two hours.
Ingredients
Vegetables & Beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (any color), diced
- 2 stalks celery, diced
- 2/3 cup dried black beans (or 1 can rinsed and drained; reduce water by 1.5 cups if using canned)
Main Ingredients
- 1 tablespoon tomato paste
- 1 15 oz jar diced tomatoes
- 1 15 oz can pumpkin (or 2 cups homemade pumpkin purée)
- 2.5 cups water (reduce by 1.5 cups if using canned beans)
- 1 pound ground turkey
Spices & Seasonings
- 1 tablespoon taco seasoning
- 1 heaping teaspoon pumpkin spice (or more, if desired)
Toppings
- Your favorite chili toppings (such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños)
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, dice the bell peppers and celery. If using dried black beans, measure 2/3 cup; if using canned, rinse and drain them.
- Add Ingredients to Instant Pot: Place onion, garlic, bell peppers, celery, beans, tomato paste, diced tomatoes, pumpkin, water, ground turkey, taco seasoning, and pumpkin spice into the inner pot of the Instant Pot. Stir everything well to combine evenly.
- Pressure Cook: Close the Instant Pot lid securely and set the pressure valve to “sealing.” Select the “pressure cook” or “manual” function and set the timer for 45 minutes to cook under high pressure.
- Release Pressure: When cooking time ends, allow a natural pressure release for 5 minutes by leaving the pot undisturbed. Afterward, carefully perform a manual quick-release of any remaining pressure by turning the valve to “venting,” then open the lid.
- Thicken the Chili: If the chili appears too liquid, activate the “sauté” function on low and simmer the chili for several minutes, stirring occasionally until it reaches your preferred thickness.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings before serving hot.
Notes
- If using canned black beans, reduce water by 1.5 cups to avoid overly soupy chili.
- Adjust pumpkin spice quantity according to your taste preference for a stronger or milder pumpkin flavor.
- For a vegetarian version, substitute ground turkey with plant-based meat alternatives or additional beans.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to customize the chili toppings with cheese, sour cream, avocado, or fresh herbs.
