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
Scale
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.
