Instant Pot Pumpkin Chili
Ingredients
-
1
lb
Lean Ground Beef (or ground Turkey 93% lean)
-
1
Onion
-
2
Bay Leaves
-
4
cloves
Garlic, pressed or minced
-
2
tsp
Oregano (Mexican if you have it)
-
1
Tbsp
Cumin
-
2
Tbsp
Chili Powder
-
1
Tbsp
Smoked Paprika
-
½
tsp
Cinnamon
-
1 ½
tsp
Kosher Salt (or 1 tsp table salt, or more to taste)
-
1
(7 oz) can
Green Chiles, diced, mild
-
2 ½
cups
Chicken Broth (low sodium)
-
1
Chipotle in Adobo (plus 2 tsp of the adobo sauce)
-
2
(15 oz) cans
Black Beans, drained & rinsed
-
1
(15 oz) can
Red Kidney Beans, or pinto beans (rinsed & drained)
-
1
(14 oz) can
Diced Tomatoes, with juice
-
1
(15 oz) can
Pumpkin Puree (not pumpkin pie mix) about 2 cups
-
1
(6 oz) can
Tomato Paste
Instructions
- Prepare all ingredients by chopping, measuring, and opening cans.
- Turn on the Sauté setting on the Instant Pot, add ground beef, onion, and bay leaf, and cook until beef is mostly done.
- Add garlic and cook for 30 seconds while stirring.
- Stir in oregano, cumin, chili powder, smoked paprika, cinnamon, and salt.
- Add green chiles, chicken broth, chipotle pepper & adobo sauce, and all beans, then stir.
- Add diced tomatoes with their juice on top without stirring.
- Spoon pumpkin and tomato paste on top without stirring to avoid burning.
- Cancel the Sauté setting, close the lid, and set the steam release knob to Sealing.
- Select Pressure Cook/Manual and set for 10 minutes on high pressure.
- After cooking, let the pot sit for 15 minutes for natural release, then manually release remaining steam.
- Open the lid and stir the chili, adjusting salt if necessary.
- Serve with desired garnishes like cheese, sour cream, avocado, etc.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
10g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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