I’ve been building my food blog for just a few short months and as I look back, I see that this was the very first recipe I posted! I was so nervous and frankly, SCARED that the blog wouldn’t work right, recipes wouldn’t print, or people wouldn’t like what I posted. I’ve grown since then and I LOVE that I can share my favorite, mostly healthy-ish recipes with you every week! Because of that, I decided to revisit this recipe and share with you because those cool fall nights are here and we all want comfort food!
When it gets cold outside, I crave all things comfy: cozy sweaters, warm cookies, and comfort food. And while I might want comfort food, I don’t want to give up healthy eating. Instant Pot Turkey Pumpkin Chili meets both needs! Thick, hearty, and packed with the best chili flavors along with a touch of fall with pumpkin and cinnamon. The pumpkin adds tons of nutrition and a luscious texture. No one will know the chili is packed full of healthy goodness!
How to Make Instant Pot Turkey Pumpkin Chili
Prepare all of your ingredients. Turn Instant Pot to Sauté function. Once hot, add olive oil.
Add onion, bell pepper, jalapeño, and garlic. Sauté 3-4 minutes until softened.
Add ground turkey and sauté, breaking it up and cooking until no longer pink.
Add all of the spices, chipotle peppers, and tomato paste. Mix well to combine.
Add pumpkin purée, diced tomatoes, beans, and 1 cup of chicken broth. Stir and deglaze the bottom of the pot. If it is too thick, add up to 2 more cups of broth to your desired consistency.
Put the lid on the Instant Pot and change from Sauté function to Chili function. Set the pressure regulator to the “Sealing” position.
It will take your pressure cooker approximately 10 minutes to come up to pressure. Actual cooking time begins then.
When the timer goes off, let the Instant Pot natural release for 5 minutes. Then do a quick pressure release.
Variations:
- For heartier chili, add a second can of beans. I love to mix and match! In the picture, I used cannellini and kidney beans.
- For milder chili, omit the chipotle peppers.
- Don’t have an Instant Pot? Not a problem! Make this on the stove in a heavy pot or Dutch oven. Simmer on low for about 45 minutes, stirring occasionally. Your house will smell wonderful!
Serve with your favorite toppings: I love jalapeños, sour cream, sharp cheddar cheese, and fresh cilantro!
Instant Pot Turkey Pumpkin Chili
Equipment
- Instant Pot
Ingredients
Ingredients:
- 1 lb. ground turkey
- 1 Tbsp. olive oil
- 1 bell pepper chopped
- 1 onion chopped
- 1 jalapeño chopped
- 3 cloves garlic minced
- 1 14 oz. can low-sodium beans rinsed and drained (cannellini, kidney, black beans suggested)
- 1 14 oz. can diced tomatoes with juices
- 1 14 oz. can pumpkin purée
- 2-3 cups low-sodium chicken broth
- 1 Tbsp. tomato paste
- 2 Tbsp. chipotle peppers in adobo sauce found in the Mexican food section
- 3 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. smoked paprika or paprika
- 1 Tbsp. dried oregano
- 1 tsp. cinnamon
- Salt and pepper to taste
Instructions
Instructions:
- Prepare all of your ingredients. Turn Instant Pot to Sauté function.Once hot, add olive oil.
- Add onion, bell pepper, jalapeño, and garlic. Sauté 3-4 minutes until softened.
- Add ground turkey and sauté. breaking it up and cooking until no longer pink.
- Add all of the spices, chipotle peppers, and tomato paste. Mix well to combine.
- Add pumpkin purée, diced tomatoes, beans, and 1 cup of chicken broth. Stir and deglaze the bottom of the pot. If it is too thick, add up to 2 more cups of broth to your desired consistency.
- Put the lid on the Instant Pot and change from Sauté function to Chili function. Set the pressure regulator to the “Sealing” position.
- It will take your pressure cooker approximately 10 minutes to come up to pressure. Actual cooking time begins then.
- When the timer goes off, let the Instant Pot natural release for 5 minutes. Then do a quick pressure release.