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30-Minute Instant Pot Turkey Pumpkin Chili

Instant Pot turkey pumpkin chili combines ground turkey, black beans, and pumpkin in a quick pressure-cooked dinner. The pumpkin gives the chili a thick, hearty texture, with chili powder and smoked paprika adding warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup pumpkin puree canned

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Set a 6-quart Instant Pot to Sauté and heat the olive oil.
  2. Add the ground turkey and cook for 4 to 5 minutes, breaking it into small crumbles.
  3. Add the yellow onion and red bell pepper and cook for 2 minutes, stirring often.
  4. Stir in the garlic, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper and cook for 30 seconds.
  5. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits.
  6. Add the black beans, diced tomatoes, and pumpkin in layers without stirring.
  7. Lock the lid and cook at High Pressure for 5 minutes.
  8. Let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
  9. Stir the chili and check that the turkey has reached 165°F.
  10. If needed, use Sauté and cook until the turkey reaches 165°F.

Notes

For best flavor, scrape the browned bits from the bottom of the pot before layering in the beans, tomatoes, and pumpkin. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium option, use no-salt-added beans and tomatoes and reduce the kosher salt.