Instant Pot Pumpkin Chili

Fall is all about pumpkins and big bowls of chili so what could be better than combining those two things. Lately we’ve been trying to be better about our food budget. I love how this recipe is packed full of healthy veggies and will feed our whole family for days! Adapted from this recipe by The Natural Nurturer.


  • Tbsp coconut / avocado oil

  • 2 lbs grass-fed ground beef

  • 1 cup chopped onion

  • 1 cup diced bell pepper

  • 1 cup carrot (grated)

  • 15 oz. can diced tomatoes

  • 15-oz. can pumpkin puree

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 tsp. ground cumin

  • salt to taste


  1. Add oil to Instant Pot and set saute mode

  2. Add spices, onion, bell pepper, carrots to the Instant Pot. Cook for about 3-4 minutes. Remove veggies from instant and set aside in a bowl.

  3. Add a little more oil and the meat into the Instant Pot. Sauté until browned.

  4. Turn instant pot off and add the veggies back in.

  5. Next add the tomatoes and pumpkin puree. Stir to mix everything together.

  6. Secure the lid on the Instant Pot. Select the manual setting and cook on HIGH pressure for 17 minutes.

  7. Quick release pressure before opening when the timer goes off.

  8. Serve with rice and avocado!


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