Instant Pot Pumpkin Chili
User Reviews
5.0
48 reviews
Excellent
Instant Pot Pumpkin Chili
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Instant Pot Pumpkin Chili is so easy to make and packed with fall flavors from pumpkin pie spices and apple cider! This recipe uses a whole can of pumpkin and is slightly sweet, slightly spicy, and tastes smooth and velvety.
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Ingredients
- 1 tablespoon canola oil
- 1 large yellow onion diced
- 1 green bell pepper seeded and diced
- 2 lbs. extra lean ground beef
- 1 ½ tablespoons chili powder
- 1 tablespoon cocoa powder
- ½ tablespoon pumpkin pie spice
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt plus more if needed to taste
- ½ teaspoon black pepper
- 1 cup apple cider hard cider can also be used
- 15 oz. canned pumpkin puree
- 30 oz. canned red kidney beans drained and rinsed (2 small cans)
- 28 oz. canned crushed tomatoes
- 2 tablespoons hot sauce, such as Frank's (optional)
- ¼ cup fresh cilantro finely chopped (optional)
- lime wedges, shredded cheese, sour cream, chopped avocado, chopped tomato, sliced green onion, and/or extra cilantro for serving (optional)
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Instructions
- Turn the Instant Pot to the "Sauté" function.
- Sauté onions and bell pepper in canola oil (1 tablespoon) until softened and starting to brown, stirring occasionally (about 5 minutes).
- Add ground beef and cook, crumbling as you go, until browned (about 5 more minutes).
- Add chili powder (1 ½ tablespoons), cocoa powder (1 tablespoon), and pumpkin pie spice (½ tablespoon), cayenne pepper (¼ teaspoon), kosher salt (1 teaspoon), and black pepper (½ teaspoon). Stir to coat everything.
- Add the 1 cup of apple cider and stir, scraping up any stuck bits at the bottom of the pressure cooker as you go.
- Add the canned pumpkin, beans, crushed tomato, and hot sauce (if using). Stir to mix together well.
- Cover Instant Pot and set to manual at high pressure for 20 minutes.
- When time is up, allow the pressure to release naturally or use the quick release, waiting until the float valve has sunk down before opening.
- Stir in the fresh cilantro if using (¼ cup) and season with more salt if needed (you're likely going to need a lot of salt- make sure you taste it!).
- Serve with optional toppings on its own or on top of spaghetti, cornbread, or rice.
Equipments used:
Notes
- Slow Cooker Instructions: Add all ingredients except cilantro and salt to the slow cooker. Decrease amount of apple cider to 1/2 cup. Stir well. Cook on high for 4 hours or low for 8 hours.
- Stovetop Instructions: In a large pot, brown onions and peppers in oil. Add ground beef and cook. Add spices and stir to coat. Pour in apple cider and scrape up any browned bits. Add tomatoes, beans, and pumpkin, stir, and simmer covered on low for at least one hour, or until flavor has developed to your liking (the longer it simmers the more flavorful it will be - I like to let it simmer all day sometimes if I'm home!). Turn off heat, stir in cilantro and season with salt.
- If the chili seems too thin after cooking in your pressure cooker, turn to "sauté" and allow the chili to simmer until it's thickened. You may want to place a splatter screen on top, as it will get quite bubbly.
- This chili can be frozen in an airtight container for up to 6 months.
- Please note: this recipe calls for apple cider, NOT apple cider vinegar! If you can't find apple cider, apple juice will work just fine.
- Depending on how warm or cold your ingredients start, and the type of pressure cooker you have, this time to come to pressure can vary.
- I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
68.3g
(23%)
Protein
46g
(92%)
Fat
8.8g
(14%)
Saturated Fat
3.1g
(16%)
Cholesterol
69mg
(23%)
Sodium
237mg
(10%)
Fiber
17.8g
(71%)
Sugar
11.7g
(23%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 68.3g | 23% |
| Protein | 46g | 92% |
| Fat | 8.8g | 14% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 69mg | 23% |
| Sodium | 237mg | 10% |
| Fiber | 17.8g | 71% |
| Sugar | 11.7g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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