This Instant Pot Paleo Pumpkin Chili is packed with flavor! Pumpkin, spices, vegetables and meat combine to make a hearty and satisfying meal. Gluten free, dairy free and sure to a hit with the family!
Course: Main Course, Soup
Keyword: instant pot chili, paleo chili, veggie-loaded chili, whole30 chili
14.5ouncescanned diced tomatoes, with liquidor about 1 3/4 cup diced fresh tomatoes
15ouncescanned pumpkin pureeor about 1 1/2 cups homemade pumpkin puree
1 1/2teaspoonschili powderor to taste (I made mine relatively mild)
1/2teaspoonsea saltor to taste
1/4teaspoonblack pepperor to taste
1/2cupbroth or water
fresh cilantro and avocado for garnish, if desired
Set your Instant Pot to the saute setting and add oil to the pot.
Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.
Next the garlic, onion, bell pepper, carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.
Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.
Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.
Turn off the saute function . Place the lid on the Instant Pot, lock in place and turn the valve to sealing. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take you Instant Pot about 10 minutes to get up to pressure.
When the chili is finished cooking, quick release pressure, carefully.
Taste and add more chili, salt and pepper, if desired.
Enjoy warm, garnished with avocado or cilantro, if desired.
Nutritional information calculated using ground chicken.