Our Instant Pot ground Turkey and Pumpkin Chili is loaded with good-for-you ingredients - and tastes amazing too! It's hearty and comforting on a cool day.
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.
This is also a dish that I love to make and eat as healthy lunches all week long.
What Instant Pot do I use?
I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.
It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.
Ingredients in Instant Pot Ground Turkey and Pumpkin Chili:
- 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
You could also use ground turkey in our our Instant Pot Ground Beef and Vegetable Stew in place of the ground beef!
How to make Instant Pot 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.
Looking for more Instant Pot soup recipes? Click here for our top100 Instant Pot Soups, Chilis, and Stew recipes!
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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.
Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!
Other chili recipes to try:
- Mom’s Slow Cooker Halloween Chili
- Slow Cooker Cream Cheese Chili
- BBQ Chicken Chili
- Buffalo Chicken Chili
- White Chicken Chili
- The BEST Homemade Chili
- Creamy Stove Top White Chicken Chili
- Instant Pot Cream Cheese Chili
- Instant Pot Ground Turkey Chili
Serves: 6
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 Time 5 minutes mins
Cook Time 20 minutes mins
Pressurize/Natural Release Time 20 minutes mins
Total Time 45 minutes mins
PrintPin
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: 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
Equipment
Instant Pot (or Pressure Cooker)
Wooden Spoon
Ladle
Recipe Details
Course: Main Course, Soup
Cuisine: American
Adapted from SkinnyTaste
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Join The Discussion
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SJ says:
Do you really have to pre-cook the turkey? Seems like 20 minutes at pressure would be enough? Looking for short-cuts :)
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Momma Cyd says:
Where it is ground turkey it works best to brown it first.
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LB says:
If I wanted to make this in slow cooker, how long should I cook it for? Thanks!
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Momma Cyd says:
You'll want to brown you turkey first, but then I'm sure it could could for 4-6 hours on low.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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