Instant Pot Pumpkin Turkey Chili

Fall flavors meet cozy comfort in this Instant Pot Pumpkin Turkey Chili! This easy, one-pot recipe combines lean ground turkey with the sweetness of pumpkin, hearty beans, and a blend of warm spices for a delicious and healthy meal that’s perfect for a chilly evening.

Why You’ll Love This Instant Pot Chili

This pumpkin turkey chili is more than just a delicious weeknight dinner; it’s packed with benefits:

• Quick and Easy: The Instant Pot makes this chili a breeze. Simply sauté, dump, and set! Dinner is ready in under an hour.
• Healthy and Delicious: Lean ground turkey provides protein, while pumpkin adds vitamins and fiber. Beans contribute more fiber and plant-based protein.
• Versatile and Customizable: Adjust the spice level, add your favorite toppings, and easily adapt the recipe to your dietary needs.
• Perfect for Meal Prep: Chili tastes even better the next day! Make a big batch and enjoy it throughout the week.
• Warm and Comforting: The blend of spices and the creamy texture of pumpkin create a satisfying and heartwarming dish.

Making the Perfect Instant Pot Pumpkin Turkey Chili: Step-by-Step

Follow these simple steps for a flavorful and satisfying Instant Pot Pumpkin Turkey Chili:

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado, green onions

Instructions:

1. Sauté the Turkey and Vegetables: Turn your Instant Pot to the “Sauté” setting. Add olive oil and brown the ground turkey, breaking it up with a spoon. Drain any excess grease. Add onion, garlic, and bell pepper and cook until softened, about 5 minutes.

2. Add the Remaining Ingredients: Turn off the “Sauté” function. Add pumpkin puree, diced tomatoes (undrained), kidney beans, black beans, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper to the Instant Pot. Stir well to combine.

3. Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 15 minutes.

4. Release the Pressure: Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Be careful when releasing the pressure.

5. Serve: Remove the lid and stir the chili. Taste and adjust seasonings as needed. Ladle into bowls and top with your favorite toppings.

Tips for Success:

• Don’t Skip the Sauté: Sautéing the turkey and vegetables develops deeper flavors that enhance the overall taste of the chili.
• Rinse the Beans: Rinsing the beans removes excess starch, which can prevent the chili from becoming too thick.
• Adjust the Spice Level: Add more or less cayenne pepper to control the heat. You can also add a pinch of red pepper flakes for extra kick.
• Thicken if Needed: If the chili is too thin after pressure cooking, you can thicken it by simmering it on the “Sauté” setting for a few minutes with the lid off. Alternatively, you can mash some of the beans with a fork and stir them back into the chili.
• Use High-Quality Ingredients: Using fresh, high-quality ingredients will make a noticeable difference in the taste of your chili.

Variations and Customization Options

One of the best things about this Instant Pot Pumpkin Turkey Chili is how easily you can customize it to your liking. Here are a few ideas:

• Add Different Vegetables: Experiment with adding other vegetables like corn, zucchini, or spinach.
• Use Different Beans: Substitute pinto beans, cannellini beans, or great northern beans for kidney or black beans.
• Make it Vegetarian: Omit the ground turkey and add more beans or vegetables, like sweet potatoes. Use vegetable broth instead of chicken broth.
• Add Some Heat: Increase the amount of cayenne pepper or add a chopped jalapeño pepper to the chili.
• Make it Smoky: Add a tablespoon of chipotle peppers in adobo sauce for a smoky flavor.
• Use a Different Protein: Substitute ground beef, ground chicken, or Italian sausage for the ground turkey.
• Sweeten it Up: For a touch more sweetness, add a tablespoon of maple syrup or brown sugar.

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt.
• Top with shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese.
• Add chopped cilantro, green onions, or avocado.
• Serve with cornbread, tortilla chips, or a side salad.
• Use it as a topping for baked potatoes or nachos.

Choosing the Right Ingredients

Selecting the right ingredients is crucial for creating a flavorful and healthy chili. Here are some tips for choosing the best ingredients:

• Ground Turkey: Choose lean ground turkey (93% lean or higher) to reduce the fat content.
• Pumpkin Puree: Make sure you are using pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
• Canned Tomatoes: Use good quality diced tomatoes for the best flavor. Fire-roasted diced tomatoes add a nice smoky touch.
• Beans: Use canned beans for convenience, or cook dried beans from scratch. If using canned beans, be sure to rinse and drain them well.
• Chicken Broth: Use low-sodium chicken broth to control the salt content of the chili.
• Spices: Use fresh, high-quality spices for the best flavor. Store your spices in an airtight container in a cool, dark place.

Storing and Reheating Your Chili

This Instant Pot Pumpkin Turkey Chili is perfect for meal prep and leftovers. Here’s how to store and reheat it:

• Storing: Let the chili cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
• Reheating: Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between. If the chili is too thick, add a little chicken broth or water to thin it out.
• Freezing: To freeze the chili, portion it into freezer-safe containers or freezer bags. Label the containers with the date and contents. Thaw the chili in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ)

Can I make this chili without an Instant Pot?

Yes! You can easily make this chili on the stovetop. Sauté the turkey and vegetables in a large pot over medium heat. Add the remaining ingredients and bring to a simmer. Reduce heat and simmer for at least 30 minutes, or up to an hour, stirring occasionally.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but it requires more work. You’ll need to roast or steam the pumpkin until it’s tender, then puree it in a blender or food processor. Make sure to drain any excess liquid from the pumpkin puree before adding it to the chili.

Can I add corn to this chili?

Absolutely! Add 1 cup of frozen or canned corn to the Instant Pot along with the other ingredients.

Is this chili spicy?

The amount of spice in this chili can be adjusted to your liking. The recipe includes 1/4 teaspoon of cayenne pepper for a mild kick. If you prefer a spicier chili, add more cayenne pepper or a chopped jalapeño pepper.

Can I make this chili ahead of time?

Yes! This chili tastes even better the next day after the flavors have had time to meld. You can make it a day or two in advance and store it in the refrigerator until you’re ready to serve it.

What are some good toppings for this chili?

Some popular toppings include shredded cheddar cheese, sour cream, chopped cilantro, avocado, green onions, tortilla chips, and a dollop of plain Greek yogurt.