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Created by:
Kristy Still
Instant Pot Pumpkin Chili
Course
Main Course
Cuisine
American
Servings
8
Get ready for a great gluten free dinner with Instant Pot Pumpkin Chili!
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Prep Time
10
minutes
mins
Cook Time
4
minutes
mins
Total Time
24
minutes
mins
Ingredients
1x
2x
3x
Chili
1
Pound
Lean Ground Beef
2 16
oz
Cans of Chili Beans
1 14.5
oz
Can of Beef Broth
1 10
oz
Can of Diced Tomatoes
1
Cup
Pureed Pumpkin
2
Tsp
Pumpkin Pie Spice
1/4
Cup
Chopped Yellow or White Onion
1
Clove
Crushed Garlic
1
Tsp
Chili Powder
1/2
Cup
Natural Ketchup
Toppings
Cornbread
Fritos
Shredded Cheese
Sour Cream
Green Onions
Instructions
Begin by browning the ground beef by using the sauté function on the Instant Pot.
Drain the ground beef if necessary and return to the pot.
Add in all remaining chili ingredients, then stir.
Close lid securely, being sure the steam vent is closed.
Cook on high pressure for 4 minutes.
Quickly release the steam.
Serve with toppings.
Video
Notes
This can be made in a Ninja Foodi, Instant Pot, or Pressure Cooker.
Nutrition
Serving:
8
Servings
|
Calories:
345
kcal
|
Carbohydrates:
35
g
|
Protein:
25
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
58
mg
|
Sodium:
1347
mg
|
Fiber:
7
g
|
Sugar:
12
g
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