Instant Pot Turkey Paleo Pumpkin Chili
Instant Pot Turkey Paleo Pumpkin Chili is a simple, healthy one-pot meal that can be prepared in a matter of minutes. A gluten-free, dairy-free, paleo, whole30 recipe.

Who’s excited for alllllllllllll the pumpkin recipes?
Now, I love a good pumpkin muffin as much as the next person (these are my personal favorites), but there’s also something so cozy and nourishing about pumpkin in savory recipes.
Not only does pumpkin add an earthy, deep flavor to savory recipes, but it’s also an amazing way to add more veggies to any meal.
The best part? It’s not really even noticeable, even to picky eaters.
I decided not to add any pumpkin spice flavors here because I was going for a more traditional chili flavor.
That said, if you want to highlight the pumpkin, you can always add ½ teaspoon ground cinnamon along with the other spices.
Yum!
I love serving this chili with all the toppings and allowing everyone to make their own chili creation.
It’s just the thing for game day, Sunday supper, or any night of the week.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!.
Now, let’s make some Instant Pot Turkey Paleo Pumpkin Chili!


recipe & kid friendly adaptations
1 | Serve with all the optional toppings in small bowls to create a DIY chili bar.
2 | Encourage your child to top his or her own chili however they like.
3 | Use homemade chicken stock or bone broth for extra flavor.
4 | Prefer to make it in the crockpot? Check out this Slow Cooker Pumpkin Paleo Chili Recipe!
this recipe is…
Dairy FreeGluten FreeNut FreePaleoWhole30


Instant Pot Turkey Paleo Pumpkin Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 ½ teaspoons kosher salt, divided
- 2 pounds ground dark meat turkey
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin
- ½ teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 1 medium yellow red bell pepper, finely chopped
- 1 15-ounce can tomato sauce
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken stock
- 1 tablespoon fresh lime juice
- Optional toppings: chopped scallion, chopped cilantro, sliced jalapeno, sliced avocado, sour cream, cheese
Equipment
Instructions
- Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
- Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
- Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
- Add the bell pepper, tomato sauce, pumpkin, chicken stock and 1 teaspoon salt, stirring to combine.
- Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
- When the pressure cooker timer is done, quick release the pressure.
- Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.
Stovetop Variation:
- Heat a large pot or Dutch oven over medium heat. Follow steps 1-3, omitting the stock.
- Bring to a high simmer, cover, reduce the heat to low, and simmer 20-30 minutes until thick.
- Add the lime juice and serve.
Slow Cooker Variation
- Heat a large pan oven over medium heat. Add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
- Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
- Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
- To a 6-quart slow cooker, add the cooked turkey and onion mixture, bell pepper, tomato sauce, pumpkin, chicken stock and 1 teaspoon salt, stirring to combine.
- Cook on high for 3-4 hours, or low for 6-7. Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.
Notes
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links.
How many servings does the recipe make? I’m wondering if I double the recipe will it fit okay in a 6 quart Instant Pot?
Thanks! Can’t wait to try this.
Hi Tori, I actually have an instant pot version of this recipe here: https://realfoodwholelife.com/recipes/instant-pot-turkey-pumpkin-chili/ You can swap turkey for ground beef if you prefer. This recipe yields 4-6 servings. I hope you enjoy!
We love this chili. I add a little cinnamon too which we like. And we add many of the toppings you suggest.
Nancy, so happy you enjoyed this one. Cinnamon sounds like a lovely addition–and yes, those toppings really take it over the top. Cheers!
This is just the BEST. I make it year round and the warming, comforting yet super healthy combination of pumpkin and turkey make it perfect for a busy weeknight (literally comes together in moments) or perfect to drop off to a friend who’s having a hard day. I enjoy making something different for dinner every day and never repeat (it’s not stressful for me; I know it might be for some and hope this isn’t triggering lol) but this one is HEAVILY rotated into my dinner mix. Thank you for this!!
Amy, I’m so happy to hear you enjoyed this one. So nice of you to make this for a friend, too! Thanks so much for taking the time to leave a review!