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Instant Pot Pumpkin Chili

Pumpkin’s not only for dessert! This Instant Pot Pumpkin Chili is a savory favorite during pumpkin season. The warm aromatic scents and flavors of cinnamon, brown sugar and chili powder are in every bite of this turkey pumpkin chili with black beans.

A square bowl of Instant Pot Turkey Chili topped with shredded cheese, cilantro, and sour cream.

Ingredients in Instant Pot Pumpkin Chili

The main ingredients are pumpkin and turkey in this Instant Pot Turkey Chili with pumpkin and black beans. Canned beans and pumpkin and very little vegetable chopping get this meal ready in less than thirty minutes.

  • Ground turkey
  • Pumpkin puree – if using canned, use pure pumpkin not the pumpkin pie mix
  • Garlic cloves – a garlic press makes it easy to mince garlic cloves
  • Yellow bell pepper
  • Yellow onion
  • Jalapeno – seeded and diced
  • Brown sugar – it compliments the pumpkin well
  • Ground cinnamon
  • Salt
  • Chili powder
  • Cayenne pepper
  • Dried oregano
  • Rotel – tomatoes with green chilies
  • Black beans – drained and rinsed
  • Chicken broth – one cup is enough to assist the Instant Pot in building pressure
  • Cilantro, guacamole, and cheddar cheese for garnish.

RELATED: Instant Pot Autumn Beef Stew

Two bowls of Instant Pot Pumpkin Chili with turkey and black beans in rustic bowls.

How to Make Instant Pot Pumpkin Chili

It’s quick and easy to make Instant Pot Turkey Chili with pumpkin. Since it’s relatively fast to make prep the ingredients, make sure everything is ready to go into the pot.

Brown the turkey- Set the Instant pot to Sauté and add the turkey. Chop the turkey into small pieces and brown it well. Drain any liquid that releases while sautéing. Add the garlic after it has been drained.

Chop the veggies – Chop the yellow bell pepper, jalapeño, and yellow onion into small pieces.

TIP: A vegetable chopper makes this step is quick!

A spoonful of turkey and pumpkin chili with black beans.

RELATED: Instant Pot Chipotle Chicken Chili

Add the veggies and spices to the pot- Sauté the chopped veggies with the cooked turkey and sprinkle in the brown sugar, chili powder, cayenne pepper, cinnamon, salt, and oregano. Press cancel after cooking for a minute.

Add the canned ingredients- Dump in the canned pumpkin and the Rotel. Drain and rinse the black beans before adding them to the pot. Pour in the chicken broth but do not stir.

Pressure cook the Instant Pot Pumpkin Chili- Close the lid and vent on the pressure cooker and set it to pressure cook for 10 minutes. Allow a 10-minute natural release before removing the lid.

Serve with garnishments- Serve this Instant Pot Pumpkin Chili with cilantro, guacamole, sour cream, and cheddar cheese. Or, serve this chili with homemade skillet buttermilk cornbread or sweet cornbread muffins.

A table setting of two bowls of pumpkin chili sitting on rustic plates.

Other Must Try Pumpkin Recipes

Finish off your dinner with a delicious pumpkin dessert. These pumpkin gingerbread cupcakes have the delicious flavors of gingerbread and pumpkin.

Or, make-ahead this Pumpkin Streusel Coffee Cake and have it with a warm cup of coffee for breakfast or brunch.

Yield: 4 servings

Instant Pot Pumpkin Chili

Two bowls of Instant Pot Pumpkin Chili with turkey and black beans in rustic bowls.

Pumpkin’s not only for dessert! This Instant Pot Pumpkin Chili is a savory favorite during pumpkin season. The warm aromatic scents and flavors of cinnamon, brown sugar and chili powder are in every bite of this turkey pumpkin chili with black beans.

Prep Time 10 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 30 minutes

Ingredients

  • 1 lb ground turkey
  • 1 medium yellow onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 jalapeño, seeded and diced
  • 3 garlic cloves, minced
  • 15 oz can black beans, drained and rinsed
  • 10 oz Rotel
  • 15 oz pure pumpkin canned, not pumpkin pie mix
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 tsp salt
  • 1/2 teaspoon oregano
  • 1 cup chicken broth, low sodium
  • Garnish - sour cream, guacamole, cilantro, and cheddar cheese

Instructions

  1. Set the Instant pot to Sauté and add the turkey. Chop the turkey into small pieces and sauté until browned. Drain any liquid that releases while sautéing. Add in the garlic after draining.
  2. Chop the yellow bell pepper, jalapeño, and yellow onion into small pieces.
  3. Sauté the chopped veggies with the cooked turkey and sprinkle in the brown sugar, chili powder, cayenne pepper, cinnamon, salt, and oregano. Press cancel after cooking for a minute.
  4. Dump in the canned pumpkin and the Rotel. Drain and rinse the black beans before adding them to the pot.
  5. Pour in the chicken broth but do not stir.
  6. Close the lid and vent on the pressure cooker and set it to pressure cook for 10 minutes.
  7. Allow a 10 minute natural release before removing the lid.
  8. Serve with cilantro, guacamole, sour cream and cheddar cheese.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 387Total Fat: 13.7gSaturated Fat: 2.4gTrans Fat: 0gCholesterol: 116mgSodium: 956mgCarbohydrates: 32.8gFiber: 10.9gSugar: 13.3gProtein: 39.5g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

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Gail Montero

Thursday 23rd of September 2021

Love the ease of making this in the pressure cooker! What a perfect addition to any fall dinner menu!

Natalie

Thursday 23rd of September 2021

Absolutely delicious. I love all the ingredients and the flavors are amazing. I'm excited to give this recipe a try. Thanks!

Julie

Thursday 23rd of September 2021

What a creative use for pumpkin! I wasn't sure how it would taste in chili but it turned out so good. Added just the right amount of flavor!

Claudia

Wednesday 22nd of September 2021

What an,awesome combination. Pumpkin must be a wonderful flavor addition and such a great fall meal

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