Instant Pot Pumpkin Chili
User Reviews
5
Instant Pot Pumpkin Chili
Description
Instant Pot Pumpkin Chili starts with sautéing diced onions and green bell peppers, then browning lean ground beef. The chili is seasoned with a blend of chili powder, cocoa powder, pumpkin pie spice, cayenne pepper, salt, and black pepper, providing complex layers of flavor. Apple cider adds a subtle sweetness and acidity. Pumpkin puree, red kidney beans, and crushed tomatoes are combined and cooked under high pressure, melding into a thick, rich chili. Optional hot sauce and fresh cilantro enhance the spice and freshness at the end.
The texture is hearty with tender beans and ground beef in a thick tomato and pumpkin sauce. The spice blend delivers warmth without overwhelming heat, balanced by the pumpkin's natural sweetness. The method ensures flavors are well integrated and meat is tender.
This chili can be served on its own or with toppings like shredded cheese, sour cream, avocado, chopped tomato, and green onions for added texture and richness. Lime wedges add brightness if desired. It works well as a filling dinner or for meal prep, as it freezes well.
Adaptations include slow cooker and stovetop methods described in the notes, as well as advice on apple cider substitution and cooking vessel sizes. Allowing the chili to simmer after pressure cooking can thicken the sauce further if too thin.
Ingredients
- 1 tablespoon canola oil
- 1 yellow onion diced, large
- 1 green bell pepper seeded and diced
- 2 lbs. ground beef extra lean
- 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. pumpkin puree canned
- 30 oz. red kidney beans drained and rinsed (2 small cans, canned
- 28 oz. crushed tomatoes canned
- 2 tablespoons hot sauce optional, such as Frank's
- ¼ cup cilantro finely chopped (optional, fresh
- lime wedge for serving (optional, shredded cheese, chopped avocado, chopped tomato, sliced green onion, extra cilantro
- cheese
- sour cream
- avocado
- tomato
- green onion
- cilantro
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.
Notes
- Use apple cider, not apple cider vinegar; apple juice can be a substitute if cider is unavailable.
- Slow cooker and stovetop versions are detailed for flexible preparation methods.
- After pressure cooking, simmer the chili on sauté mode if a thicker consistency is desired; use a splatter screen as it may bubble vigorously.
- This chili freezes well for up to six months in airtight containers.
- Adjust chili seasonings to taste, and top with cheese, sour cream, avocado, or fresh vegetables as preferred.
- Cooking times to reach pressure may vary depending on ingredient temperature and Instant Pot size; a 6 qt capacity was used for this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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