Ground Turkey Pumpkin Chili (Instant Pot!)

My ground turkey pumpkin chili is so easy to make in the Instant Pot and comes together with less than 10-minutes of hands on time. Cozy, hearty, and just the thing for a fall dinner that everyone will love!

This Instant Pot Ground Turkey Chili is Perfect for Fall!

Now, I love a good pumpkin muffin as much as the next person, 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. For my take on pumpkin turkey chili, 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.

5 stars (4 ratings)

Ground Turkey Pumpkin Chili (Instant Pot!)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 10 minutes mins

Cook: 20 minutes mins

10 minutes mins

Total: 40 minutes mins

My ground turkey pumpkin chili is so easy to make in the Instant Pot and comes together with less than 10-minutes of hands on time. Cozy, hearty, and just the thing for a fall dinner that everyone will love!

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 ½ teaspoons kosher salt, divided
• 2 pounds ground turkey meat
• 1 teaspoon granulated garlic powder
• 1 teaspoon cumin
• ½ teaspoon mild chili powder
• 1 teaspoon smoked paprika
• 1 medium 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 15-ounce can kidney beans, drained and rinsed
• 1 tablespoon fresh lime juice

Equipment

• Instant Pot

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, beans, 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.

Notes

• The chili will be on the thin side just after cooking. Allow it to sit for 10-15 minutes and it will thicken.
• Optional Serving Suggestions: Chopped cilantro, sliced jalapeno, sliced avocado, sour cream, cheese.
• Rather make it in the crockpot? Check out my slow cooker turkey pumpkin chili.
• I originally published this recipe without beans, but have since re-tested and prefer the bean option. Ultimately it’s up to you, so add them or skip them, it’s all good.

Course: Lunch, Main Course

Cuisine: American, Mediterranean, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 280kcal, Carbohydrates: 5g, Protein: 30g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 113mg, Sodium: 749mg, Potassium: 462mg, Fiber: 1g, Sugar: 2g, Vitamin A: 979IU, Vitamin C: 28mg, Calcium: 44mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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