Looking for the perfect way to warm up this fall, well then this instant pot pumpkin chili is for you!
This chili is actually not so tough to pair with. Because it is the perfect fall dish, I like to pair with either a brown ale or an oktoberfest, but honestly, anything on the maltier side would be perfect. This dish does have a little bit of heat, so an IPA or pale ale would also work, but don’t pair with something too hoppy or dank. It will overpower the dish. A brown ale will really bring out the pumpkin flavor, and an oktoberfest will really highlight the flavor of the turkey and squash.
Instant Pot Pumpkin Chili
I’m a huge fan of chili this time of year, especially when it can be cooked in the instant pot. Not only is it the perfect dish for you next gameday shindig, but it is also warming, comforting, and packs just enough heat to have you coming back for more. This recipe is packed full of fall flavors. A combination of pumpkin puree and diced tomatoes makes up the perfect saucy texture. Chunks of butternut squash, white beans, and ground turkey bring it all together. Through in a few key chili spices and you literally have comfort in a bowl. Break out the instant pot and let it do the work for you in this instant pot chili.I served this chili alongside my favorite corn muffins. That recipe will be coming soon, so stay tuned! For the time being, prepare your favorite corn muffin/bread recipe, or go ahead and use store-bought!
Now, this chili is made in the instant pot, but it just as easily can be made in a slow cooker or on the stove top. See the recipe below for instructions on making this chili in the slow cooker. I promise you will love this fall-take on instant pot chili!
- 3 tbsp olive oil
- 1 large onion finely chopped
- 2 large carrots finely chopped
- 3 garlic cloves finely minced
- 1 butternut squash peeled, remove seeds, and chopped
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground cumin
- 1 tsp crushed red pepper
- salt and black pepper to taste
- 1 1/2 lb ground turkey leave out for vegetarian
- 2 tbsp chopped herbs of choice
- 15 oz can pumpkin puree
- 15 oz can fire-roasted tomatoes drained
- 15 oz can tomato sauce
- 15 oz can cannellini beans
- 1/2 cup heavy cream
- toppings such as sour cream, shredded cheddar cheese, corn chips, cilantro, green onions
- To your instant pot, heat the olive oil using the sauté setting. Add the onion, carrots, garlic, and a pinch of salt and black pepper. Cook until softened, about 5 minutes. Add the remaining ingredients up to and without the heavy cream.
- Change the setting on your instant pot to pressure cook, and set the timer to 25 minutes (the time will vary depending on what altitude you are at - use your best judgement). Pressure cook for 25 minutes. Using the quick release, release the pressure from the instant pot.
- Stir in the heavy cream and season with salt and pepper to taste. If at this moment the chili is still not packing enough heat, feel free to add some chili powder and/or cayenne pepper to taste.
- Serve the chili warm with desired toppings and fresh corn muffins.
- If you are using a slow cooker, follow all instructions aside from the use of an instant pot. Cook on high for 3 hours or low for 6 hours.