Instant Pot Pumpkin Chili is a cozy fall dish that balances rich flavor with a light, nourishing texture. The addition of creamy pumpkin puree gives this chili extra body and nutrition without weighing it down. Cooking it in the pressure cooker speeds things up, making this an ideal recipe for weeknights, game day, or any time you want a comforting meal fast.
Instant Pot Pumpkin Chili
Fall brings sweater weather, crisp air, and cravings for comforting food. While spring may be my top season, I look forward to autumn for hearty meals like this pumpkin chili. I make chili year-round and enjoy changing it with the seasons — pumpkin adds a delightful seasonal twist without being overpowering.
Although pumpkin in chili might seem unusual, it blends seamlessly into the sauce, contributing flavor and a smooth texture. If you buy canned pumpkin, be sure to use 100% pure pumpkin puree rather than pumpkin pie mix. If you make your own puree, small Sugar Pie pumpkins are ideal.
Instant Pot Pumpkin Chili cooks much faster than a stovetop version, and the pressure cooker yields deep, developed flavors in less time. It’s a versatile dish: serve it with shredded cheese, sour cream, avocado, crushed tortilla chips, chopped onion, or cilantro for a satisfying meal.
When I make this chili I sometimes keep the pumpkin a secret—my husband isn’t a fan of squash, but he always loves this chili. It’s a fun way to introduce more vegetables and flavor into family meals.
Instant Pot Chili
Instant Pot Mini Sweet Potato Chili
Instant Pot White Chicken Chili
Instant Pot Pumpkin Chili
Ingredients
- 1 lb Lean Ground Beef (or ground Turkey 93% lean)
- 1 Onion, chopped
- 2 Bay Leaves
- 4 cloves Garlic, pressed or minced
- 2 teaspoons Oregano (Mexican if you have it)
- 1 Tablespoon Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Smoked Paprika
- ½ teaspoon Cinnamon
- 1 ½ teaspoons 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
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Prepare all ingredients: chop the onion, press or mince the garlic, open cans, and measure spices before you begin.
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Select the Sauté function on the Instant Pot. Add the ground beef, chopped onion, and the bay leaves. Cook, stirring and breaking up the meat, until it is mostly browned.
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Stir in the garlic and sauté for about 30 seconds, until fragrant.
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Add oregano, cumin, chili powder, smoked paprika, cinnamon, and salt. Stir to coat the meat and aromatics with the spices.
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Add the diced green chiles, chicken broth, the chipotle pepper plus about 2 teaspoons of adobo sauce, and all the drained beans. Stir to combine.
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Pour in the diced tomatoes with their juice. Do not stir after adding the tomatoes.
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Spoon the pumpkin puree on top in several dollops and do the same with the tomato paste. Leave them on top and avoid stirring — this helps prevent the Instant Pot from triggering a burn warning from thick ingredients.
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Cancel Sauté, close the lid, and set the steam release to Sealing.
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Select Pressure Cook/Manual on High and set the time to 10 minutes. The pot will take several minutes to reach pressure before the cook time begins.
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When the cooking cycle ends, let the pot rest undisturbed for 15 minutes to allow a natural pressure release. After 15 minutes, carefully turn the steam release to Venting to quick-release any remaining pressure.
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When the float valve drops, open the lid, stir the chili thoroughly to incorporate the pumpkin and tomato paste, and taste for seasoning. Adjust salt as needed.
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Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, crushed tortilla chips, chopped onion, or cilantro.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
RESOURCES TO MAKE Instant Pot Pumpkin Chili recipe and more
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