Instant Pot® Fall Chili

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Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Submitted by Chef

Published on March 5, 2020

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Additional Time:

15 mins

Total Time:

1 hr 40 mins

Servings:

10

Yield:

10 servings

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Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 pound ground sirloin
1 tablespoon apple cider vinegar
1 (28 ounce) can diced tomatoes
1 (16 ounce) can kidney beans, drained and rinsed
8 ounces pumpkin puree
2 tablespoons ground ancho chile pepper
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
¼ teaspoon chipotle powder
⅛ teaspoon habanero hot sauce, or more to taste
2 drops cinnamon oil
2 drops cilantro essential oil
1 drop clove bud essential oil

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

Nutrition Facts (per serving)

142	Calories
4g	Fat
14g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 142
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	6%
Cholesterol 20mg	7%
Sodium 529mg	23%
Total Carbohydrate 14g	5%
Dietary Fiber 4g	16%
Total Sugars 4g
Protein 11g	23%
Vitamin C 7mg	8%
Calcium 57mg	4%
Iron 4mg	20%
Potassium 291mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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