instant pot pumpkin chili in a white bowl

Instant Pot Turkey Pumpkin Chili

This Instant Pot Turkey Pumpkin Chili is an easy and delicious dinner recipe for cozy fall nights!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 335kcal
Author Nora Rusev



  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 bell peppers any color, diced
  • 2 stalks celery diced
  • 2/3 cup black beans, dried OR 1 can rinsed and drained (reduce water by 1.5 cups if using canned)
  • 2 tablespoons tomato paste
  • 1 15 oz jar diced tomatoes
  • 1 15 oz can pumpkin OR 2 cups homemade pumpkin purée
  • 2.5 cups water
  • 1 pound ground turkey
  • 1 tablespoon taco seasoning
  • 1 heaping teaspoon pumpkin spice or more if you're really into it
  • Your favorite chili toppings


  • Place all ingredients (except for the toppingin the inner pot of your instant pot. Stir well.
  • Close the lid and set the pressure valve to "sealing". Choose "pressure cook" and set the timer to 45 minutes.
  • Once the cooking time is up, do a natural pressure release for 5 minutes (just leave the instant pot alone). Then carefully manually release the remaining pressure and open the instant pot.
  • If your chili hasn't thickened enough, set the instant pot to sauté (on loand simmer for a few minutes to thicken.


Calories: 335kcal | Carbohydrates: 42g | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 358mg | Potassium: 1532mg | Fiber: 12g | Sugar: 12g | Vitamin A: 18831IU | Vitamin C: 95mg | Calcium: 133mg | Iron: 6mg