This Instant Pot Pumpkin Turkey Chili comes together in less than 25 minutes. It’s Whole30, paleo, gluten-free, and even pumpkin skeptics will enjoy it.
*Recipe and photos updated 9/3/2019
Welcome fall! I re-shot this Instant Pot Pumpkin Turkey Chili for the season — and I couldn’t resist using those pumpkin bowls. This chili is my go-to once the weather cools: it’s simple to prepare, balanced with sweet and savory flavors, and comforting without being heavy.
Instead of sour cream, try topping each bowl with a spoonful of coconut cream (the thick part from a can of full-fat coconut milk). It melts into the chili and adds a silky creaminess that pairs beautifully with the pumpkin and spices. Your kitchen will smell amazing while it cooks.
If you prefer, substitute ground beef for the turkey — I’ve made it both ways and it works well. And if someone isn’t fond of pumpkin, don’t worry: the pumpkin puree adds body and a subtle sweetness without an overpowering pumpkin flavor.
This recipe is Whole30 compliant, but if you tolerate legumes feel free to add black beans or any beans you like. Cubed sweet potato stirred in or served underneath the chili is another tasty option.
If you’re new to the Instant Pot, it’s worth getting one — it makes weeknight cooking much easier. This recipe includes slow cooker directions as an alternative for those without a pressure cooker.
Ok — let’s get cooking!
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Instant Pot Pumpkin Turkey Chili
Mary Smith
10
20
30
6 people
Ingredients
- 2 lbs ground turkey
- 1 tbsp ghee or cooking fat of choice
- 1 onion, diced
- 1 pepper (red or green), diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 15 ounces diced tomatoes
- 4 ounces fire-roasted diced green chilis
- ¾ cup organic pumpkin puree
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 2 tsp sea salt (to taste; start small and adjust after cooking)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 cup chicken broth
Instructions
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Set the Instant Pot to Sauté and add the ghee or fat. Once hot, add the diced onion and pepper and sauté 2–3 minutes until they begin to soften. Add the minced garlic and cook another 1–2 minutes. Sprinkle a little salt over the vegetables.
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Add the ground turkey and sauté until browned and nearly cooked through. Stir in the tomato paste, diced tomatoes, green chilis, pumpkin puree, spices, and chicken broth. Mix well. Cancel Sauté/Keep Warm, then set to Manual/Pressure Cook on High for 15 minutes.
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When finished, either manually release the pressure to serve immediately or allow a natural release if you have time. Serve topped with cilantro, coconut cream, sour cream, or your favorite garnish. Enjoy!
Slow Cooker Instructions
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Heat ghee in a sauté pan over medium heat. Add the onions, pepper, and garlic and cook 2–3 minutes. Add the ground turkey and sauté until cooked through, 5–7 minutes. Transfer everything to the slow cooker, add the remaining ingredients, and cook on low 8–10 hours or on high 3–4 hours.
Nutrition
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Carbohydrates: 14 g
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Protein: 38 g
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Fat: 6 g
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Sodium: 1157 mg
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Fiber: 5 g
All nutrition facts are estimates and automatically calculated. Results vary depending on ingredients used. For the most accurate results, weigh your total and divide by servings.
Did you make this?
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