Instant Pot® Fall Chili recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 pound ground sirloin
1 tablespoon apple cider vinegar
1 (28 ounce) can diced tomatoes
1 (16 ounce) can kidney beans, drained and rinsed
8 ounces pumpkin puree
2 tablespoons ground ancho chile pepper
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
¼ teaspoon chipotle powder
⅛ teaspoon habanero hot sauce, or more to taste
2 drops cinnamon oil
2 drops cilantro essential oil
1 drop clove bud essential oil

Nutrition Info

142 calories
carbohydrate: 13.7 g
cholesterol: 19.6 mg
fat: 4.4 g
fiber: 4.4 g
protein: 11.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 528.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. 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.

  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.

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

Recipe Yield

10 servings

Recipe Note

Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Instant Pot® Fall Chili, simple recipe Instant Pot® Fall Chili, recipe Instant Pot® Fall Chili, recipe Instant Pot® Fall Chili, Instant Pot® Fall Chili recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe instant, , easy recipes , baking , tasty recipe best recipes