Name: Instant Pot Ground Turkey and Pumpkin Chili
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 Tablespoon olive oil; 1 pound ground turkey; 1 onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 teaspoon garlic powder; 2 teaspoons chili powder; 1 1/2 Tablespoons cumin; 1 teaspoon oregano; 1 teaspoon salt, more or less to taste; 1/2 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)

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This Instant Pot Ground Turkey and Pumpkin Chili is a cozy, flavor-packed dish that’s ready in just 45 minutes. The tender ground turkey mingles with creamy pumpkin, creating a rich, velvety base that’s both hearty and wholesome. Warm spices like cumin and chili powder add depth, while a hint of sweetness balances the savory notes perfectly.

Every spoonful delivers a satisfying mix of textures—soft beans, tender meat, and a silky broth that’s pure comfort. Packed with protein and fiber, it’s a nutritious meal that doesn’t skimp on flavor. Whether it’s a busy weeknight or a chilly weekend, this chili is your go-to for a quick, delicious, and nourishing dinner.

What You’ll Need for Instant Pot Ground Turkey and Pumpkin Chili

Instant Pot Ground Turkey and Pumpkin Chili Ingredients

1 Tablespoon olive oil (or any neutral cooking oil)
1 pound ground turkey (substitute with ground chicken or beef if preferred)
1 onion, diced (yellow or white onion works best)
1 red bell pepper, diced
1 green bell pepper, diced
½ teaspoon garlic powder (or 2 fresh garlic cloves, minced)
2 teaspoons chili powder (adjust for more or less heat)
1 ½ Tablespoons cumin
1 teaspoon oregano (dried or fresh)
1 teaspoon salt (adjust to taste)
½ teaspoon ground black pepper (adjust to taste)
30 ounces canned Great Northern Beans (rinsed and drained; substitute with cannellini or navy beans)
15 ounces canned diced tomatoes (undrained; fire-roasted tomatoes add extra flavor)
15 ounces pumpkin puree (not pumpkin pie filling)
7 ounces canned diced green chilies (undrained; mild or hot, depending on preference)
2 cups chicken broth (low-sodium recommended)
Optional toppings: sour cream, shredded cheese, diced green onions

How to Make Instant Pot Ground Turkey and Pumpkin Chili

Press the SAUTE button on your Instant Pot and let it heat up. Add the olive oil.
Add the ground turkey, onions, and bell peppers. Cook for about 5 minutes, breaking up the turkey as it cooks, until the turkey is no longer pink and the vegetables are tender.
Add the spices and remaining ingredients: garlic powder, chili powder, cumin, oregano, salt, pepper, beans, tomatoes, pumpkin puree, and green chilies. Stir to combine.
Pour the chicken broth over the mixture and give it a gentle stir.
Secure the Instant Pot lid and move the valve to SEALING (not venting).
Press the MANUAL button and set the timer for 15 minutes.
Allow natural release for at least 10 minutes after cooking. You can let it sit longer or switch to the “KEEP WARM” setting if needed.
Carefully move the valve to VENTING to release any remaining pressure.
Remove the lid, stir the chili, and serve hot. Top with optional sour cream, shredded cheese, and green onions. Adjust salt and pepper to taste.

Toppings and Serving Ideas to Elevate Your Chili

Take your Instant Pot Ground Turkey and Pumpkin Chili to the next level with creative toppings and serving ideas. Try a dollop of sour cream or Greek yogurt for creaminess, or sprinkle on shredded cheddar or pepper jack cheese for a melty finish. Add a pop of freshness with sliced green onions, cilantro, or avocado slices. For a crunchy twist, serve with tortilla chips or cornbread on the side. This chili also pairs beautifully with a simple green salad or roasted veggies for a complete meal.

How to Store and Reheat for Maximum Flavor

This chili is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the chili thickens too much, add a splash of chicken broth or water to loosen it up. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

Recipe Variations to Keep It Fresh

Customize this chili to suit your taste or dietary needs! Swap ground turkey for ground chicken or beef, or go vegetarian by using lentils or crumbled tofu. For a spicier kick, add jalapeños or a dash of cayenne pepper. If you’re out of pumpkin puree, try butternut squash puree instead. You can also experiment with different beans, like black beans or kidney beans, for a new twist.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-chopped onions and bell peppers from the store to cut down on prep. If you’re using canned beans, make sure to rinse and drain them ahead of time. You can also double the recipe and freeze half for a future meal—this chili reheats beautifully. And don’t forget, the Instant Pot’s “KEEP WARM” setting is your friend if you need to delay serving.

Common Questions Answered

Can I use fresh pumpkin instead of canned? Yes, but make sure it’s pureed and unsweetened. Can I skip the green chilies? Absolutely, though they add a nice tangy kick. What if I don’t have an Instant Pot? No problem! You can make this on the stovetop—just simmer everything for 20-30 minutes after combining the ingredients. And remember, the natural release step is key for tender, flavorful chili, so don’t rush it!