Instant Pot Pumpkin Chili is a great healthy family dinner for chilly fall and winter nights! Plus, it’s so easy to prepare – just throw it in and go!
Preparation:
To cook:
Level: Easy
Ingredients
- 1 Onion, chopped
- 2 cloves minced garlic
- 2 Peppers (any colour), seeded and diced
- 2 rods Celery, diced
- 2 tablespoons Tomato Paste
- ⅔ cups Dried black beans (alternatively, use 15 ounces of canned black beans and reduce the water by 1 cup)
- 1 box (15 oz size) diced tomatoes, undrained
- 1 box (Size 15 oz) Pumpkin
- 2-½ cups Water
- 1 pound ground turkey
- 1 tbsp taco seasoning
- 1 teaspoon (heaping) Pumpkin Spice
- Your favorite toppings
Preparation
Place all ingredients (except toppings) into the inner pot of your Instant Pot. Mix well. Close the lid and set the pressure valve to “sealing”. Choose “pressure cook” and set the timer for 45 minutes.
After the cooking time has elapsed, relax naturally for 5 minutes (just leave the Instant Pot alone). Then, carefully manually release the remaining pressure and open the Instant Pot.
If your chili hasn’t thickened enough, set the instant pot to sauté (low heat) and simmer for a few minutes to thicken.
