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+ servings

Instant Pot Ground Turkey and Pumpkin Chili Recipe

A hearty and healthy dish with a secret ingredient: pumpkin puree! The pumpkin makes it so creamy and adds a lot of health benefits!
Prep Time5 mins
Cook Time20 mins
Pressurize/Natural Release Time20 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: best chili, Easy Instant Pot Recipe, ground turkey recipe, Healthy Soup, Instant Pot, Pumpkin
Servings: 6
Calories: 340kcal

Equipment

  • Instant Pot (or Pressure Cooker)
  • Wooden Spoon
  • Ladle

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 teaspoons 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)

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

How to turn this into a freezer meal:
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.

Nutrition

Calories: 340kcal | Carbohydrates: 45g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 843mg | Potassium: 1277mg | Fiber: 12g | Sugar: 7g | Vitamin A: 12090IU | Vitamin C: 63mg | Calcium: 163mg | Iron: 6mg