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I love making soups in my Instant Pot, and this Instant Pot Ground Turkey and Pumpkin Chili is one of my favorites. The pumpkin is a secret ingredient that no one will even know is in there – it just adds so much creaminess and health benefits to the dish. We love to serve this with our Easy Homemade Cornbread and a side salad for a delicious dinner.
Recipe Ingredient Notes
To make our ground turkey and pumpkin chili, you need the following ingredients:
- olive oil
- ground turkey
- onion
- red and green bell peppers
- garlic powder
- chili powder
- cumin
- oregano
- canned Great Northern beans
- canned diced tomatoes
- canned pumpkin puree (or homemade)
- green chilies
- chicken broth
- salt and pepper
- sour cream, shredded cheese, and green onions for toppings
Equipment Needed
For this recipe, we use a Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It is basically seven appliances in one. You can use it as a pressure cooker, rice cooker, slow cooker, saute, steamer, cake maker, and warmer.
How to Make Our Ground Turkey and Pumpkin Chili
- Press SAUTE button on Instant Pot and let it heat up. Add in olive oil.
- Add in ground turkey, onions, and bell peppers, cooking and breaking up turkey as it cooks. Cook for about 5 minutes or until turkey is no longer pink and onions and peppers are tender.
- Add in garlic powder, chili powder, cumin, oregano, beans, tomatoes, pumpkin, and green chilies. Mix together. Pour chicken broth on top.
- Place lid on top of Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 15 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 10 minutes (you can go longer if desired or let it stay on the “KEEP WARM” setting for hours).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid, stir the chili, and serve topped with sour cream, shredded cheese, and sliced green onions.
Freezer Meal Conversion
- Cook the ground turkey and place in a resealable gallon-sized freezer bag or other freezer-safe container.
- Dump in the remaining ingredients.
- Let the bag cool down (if still hot from the cooked ground turkey). Place in the freezer for up to 90 days.
- When ready to eat, remove bag from the frozen soup (if it won’t come out, run the bag under hot water so that you can remove/peel off the bag). Place the frozen soup into your Instant Pot.
- Add 1/2 cup water to your Instant Pot.
- Place the lid on top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 20 minutes.
- When the timer is finished, allow the Instant Pot to do a natural release for at least 10 minutes (you can go longer if desired or let it stay on the “KEEP WARM” setting for hours).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid, stir the chili, and serve topped with sour cream, shredded cheese, and sliced green onions.
Storage Suggestions
This Instant Pot Ground Turkey and Pumpkin Chili makes great leftovers for lunch the next day. Below are tips for storing, freezing, and reheating leftovers:
- Refrigerator: Once cooled, place in an airtight container in the refrigerator for 5-7 days.
- Freezer: You can follow the steps above to make this a freezer meal, or you can completely make the soup. Once it has cooled, transfer to an airtight container or freezer bag. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheating: Reheat this chili on the stove on medium heat until warmed through. If using the microwave, heat up in 30-second intervals, stirring frequently.
Explore More Delicious Chili Recipes
Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!
- BBQ Chicken Chili
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- Ground Turkey Chili
- Ground Turkey Taco Chili
- Homemade Chili
- Instant Pot Chili
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- Mom’s Easy Slow Cooker Chili
- No-Bean Chili with Ground Beef
- Shepherd’s Pie Chili
- Texas Chili
- Texas Roadhouse Chili
- Wendy’s Chili
Enjoy These Delicious, Savory Pumpkin Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
Ground Turkey and Pumpkin Chili Recipe
This Instant Pot Ground Turkey and Pumpkin Chili is an ideal fall recipe, made with ground turkey, pumpkin puree, peppers, and beans.
Serving servings
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ teaspoon garlic powder
- 2 teaspoon chili powder
- 1 ½ Tablespoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt, more or less to taste
- ½ teaspoon ground black pepper, more or less to taste
- 30 ounces canned Great Northern Beans, rinsed and drained, 2 (15 ounce) cans
- 15 ounces canned diced tomatoes, undrained
- 15 ounces pumpkin puree
- 7 ounces canned diced green chilies, undrained
- 2 cups chicken broth
- optional toppings, (sour cream, shredded cheese, diced green onions)
Equipment
Instructions
- Press SAUTE button on Instant Pot and let it heat up. Add in olive oil.
- Add in ground turkey, onions, and bell peppers, cooking and breaking up turkey as it cooks. Cook for about 5 minutes or until turkey is no longer pink and onions and peppers are tender.
- Add in garlic powder, chili powder, cumin, oregano, salt, pepper, beans, tomatoes, pumpkin, and green chilies. Mix together. Pour chicken broth on top.
- Place lid on top of Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 15 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 10 minutes (you can go longer if desired or let it stay on the “KEEP WARM” setting for hours).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid, stir the chili, and serve topped with sour cream, shredded cheese, and sliced green onions. Add more salt and pepper as needed.
Notes
Adapted from SkinnyTaste.
This Instant Pot Ground Turkey and Pumpkin Chili makes great leftovers for lunch the next day. Below are tips for storing, freezing, and reheating leftovers.
- Refrigerator: Once cooled, place in an airtight container in the refrigerator for 5-7 days.
- Freezer: You can follow the steps above to make this a freezer meal, or you can completely make the soup. Once it has cooled, transfer to an airtight container or freezer bag. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheating: Reheat this chili on the stove on medium heat until warmed through. If using the microwave, heat up in 30-second intervals, stirring frequently.
Nutrition
Calories: 340 kcal · Carbohydrates: 45 g · Protein: 31 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 843 mg · Potassium: 1277 mg · Fiber: 12 g · Sugar: 7 g · Vitamin A: 12090 IU · Vitamin C: 63 mg · Calcium: 163 mg · Iron: 6 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Do you really have to pre-cook the turkey? Seems like 20 minutes at pressure would be enough? Looking for short-cuts 🙂
Where it is ground turkey it works best to brown it first.
If I wanted to make this in slow cooker, how long should I cook it for? Thanks!
You’ll want to brown you turkey first, but then I’m sure it could could for 4-6 hours on low.
Can you substitute the beans for Pinto beans?
You could substitute Pinto beans, but they make break down a little easier so they may be slightly more mushy.
The pumpkin is such a delicious addition to this chili recipe!