This Instant Pot Pumpkin Turkey Chili has amazing smoky flavour and a thick, creamy texture from the pumpkin purée. It's the ultimate fall comfort food! Make it for meal prep or serve it with corn chips and lots of garnish for a fun family meal.
Course: Main Course
Keyword: Autumn chili, Fall Chili, Instant Pot Pumpkin Turkey Chili, Pressure Cooker Pumpkin Turkey Chili
1.5teaspoonssea saltplus more to taste after cooking
1/2teaspoonchipotle chili powderoptional
19ouncescanned kidney beans, drained and rinsed
19 ouncescanned cannellini beans, drained and rinsed
15 ouncescanned plain pumpkin purée
15ouncescanned fire-roasted tomatoes
1teaspoonapple cider vinegar
To garnish: grated cheddar cheese, sliced green onion, sour cream/Greek yogurt, diced avocado
Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the ground turkey and cook until almost all the pink is gone, breaking it into smaller pieces as you cook. Add the onion and continue to sauté another 2 minutes until starting to soften. Add the minced garlic, green pepper and jalapeño and sauté another minute or so. Turn off the sauté function.
Add a small amount of broth and use a flat-bottomed turner to deglaze the bottom of the insert. Scrape up every bit of food stuck to the bottom (this helps to prevent a burn warning).
Add the remaining broth, chili powder, cumin, smoked paprika, sea salt, chipotle chili powder (if using), and cinnamon. Evenly layer both kinds of beans on top, then layer the pumpkin purée, fire-roasted tomatoes and tomato paste (in this order). Do not stir.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 10 minutes. It will take 15-20 minutes to come to pressure. At the end of cooking time, allow for a full Natural Pressure Release (NPR). A natural release will take about 25 minutes (see note 1).
Open the lid, taste and add salt if needed. Add the apple cider vinegar and stir it in. Set the lid askew on the pot and let it sit for 5 minutes to let the flavours blend.
Serve immediately with your favourite garnishes. Store any leftovers in the refrigerator in a sealed container (be sure to cool completely before covering and transferring to the fridge). Eat within 4 days.
If you're short on time, you could quick release the pressure after 10-15 minutes of natural release. I recommend allowing for as much natural release as possible to allow the flavours to blend.
Nutrition estimate does not include garnishes.
Inactive time indicates the time it takes for the Instant Pot to come to pressure, release pressure and rest after adding the final seasoning.
Can be frozen for up to 3 months in a sealed container (leave some room at the top of the container because liquid expands when frozen). Thaw overnight in the refrigerator. Reheat on the stovetop until the chili reaches an internal temperature of 165 °F.
This recipe was tested in a 6-quart Instant Pot model, but should work without adjustments in an 8-quart as it has more than the minimum amount of liquid required.
See post for slow cooker and stovetop instructions.