Instant Pot® Fall Chili

This unique Instant Pot® chili is made with pumpkin puree and fall flavors, including cinnamon and cloves.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 142 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

Step 3

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.

Step 4

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.