Spicy Instant Pot Pumpkin Chili

I used to think chili had to simmer on the stove for hours to taste good. That’s how my mom always made it, and I’d spend my whole Sunday afternoon stirring the pot. When I tried making it faster, it just tasted bland and watery.

That’s because I was rushing the process—I was cranking up the heat and hoping for the best. This Instant Pot pumpkin chili, on the other hand, develops rich flavors in just 30 minutes. For busy weeknights when you want something hearty and warm, it’s a game-changer.

What Kind of Ground Beef Should I Use?

For this pumpkin chili, extra lean ground beef (93/7 or 96/4) is your best bet since it won’t make your chili greasy. The Instant Pot doesn’t allow fat to render off like traditional stovetop cooking, so leaner meat helps keep the texture just right. If you only have regular ground beef (80/20), you can still use it – just be sure to drain off any excess fat after browning. Ground turkey or ground chicken also work well as substitutes if you prefer poultry over beef.

Options for Substitutions

This cozy chili is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Ground beef: Ground turkey, chicken, or even plant-based ground meat work great here. You can also use a mix of ground beef and Italian sausage for extra flavor.
• Pumpkin puree: This is really the star of the show, so I’d stick with it if possible. But in a pinch, you could use butternut squash puree or sweet potato puree – just expect a slightly different flavor profile.
• Apple cider: No apple cider? Try beef broth, vegetable broth, or even beer for a different twist. You could also use apple juice with a splash of apple cider vinegar.
• Pumpkin pie spice: Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a pinch of cloves.
• Red kidney beans: Black beans, pinto beans, or cannellini beans all work well. You can even mix different types for more variety.
• Cocoa powder: This adds richness, but if you don’t have it, you can skip it or add a small piece of dark chocolate instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot chili is not browning the ground beef properly before pressure cooking – take the time to break it up well and let it develop some color using the sauté function, as this adds much more flavor than just dumping raw meat into the pot.

Don’t skip deglazing the bottom of the pot with that apple cider after browning the beef and vegetables, because any stuck-on bits can trigger the dreaded “burn” notice and stop your Instant Pot from coming to pressure.

Another common error is adding the beans too early in the cooking process, which can make them mushy and fall apart – if you prefer firmer beans, add them during the last few minutes of cooking or stir them in after pressure cooking is complete.

Finally, resist the urge to open the Instant Pot immediately after cooking – let it naturally release pressure for at least 10 minutes to prevent the chili from splattering and to allow the flavors to settle properly.

What to Serve With Pumpkin Chili?

This hearty pumpkin chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for soaking up all that rich, spiced broth. You can also ladle it over baked sweet potatoes or serve it alongside some fluffy rice to make it even more filling. Don’t forget to set out bowls of toppings like shredded cheese, sour cream, diced avocado, and chopped green onions so everyone can customize their bowl just how they like it. For a fun twist, try serving it with baked tortilla chips for dipping, or even over baked potatoes for a cozy fall meal.

Storage Instructions

Refrigerate: This pumpkin chili actually tastes even better the next day! Store it in the fridge in an airtight container for up to 5 days. The flavors really meld together beautifully overnight, making it perfect for meal prep or feeding the family throughout the week.

Freeze: You can easily freeze this chili in portions for quick weeknight dinners. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. I like to freeze it in individual serving sizes so I can just grab what I need for lunch.

Warm Up: To enjoy your leftover chili, just heat it on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions, but I find the stovetop gives the best texture. Add a splash of broth or water if it seems too thick after storing.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 150-170 g
• Fat: 45-55 g
• Carbohydrates: 180-200 g

Ingredients

For the chili:

• 1/2 tsp black pepper
• 1 cup apple cider
• 1 tsp kosher salt (plus more as needed)
• 15 oz pumpkin puree (I use Libby’s)
• 1 1/2 tbsp chili powder (freshly ground preferred for more flavor)
• 2 lb extra lean ground beef
• 1 tbsp canola oil (or any neutral oil)
• 1 tbsp unsweetened cocoa powder (I use Ghirardelli)
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1/2 tbsp pumpkin pie spice
• 30 oz canned red kidney beans (drained and rinsed)
• 1 green bell pepper (seeded and diced into 1/2-inch pieces)
• 1 large yellow onion (diced into 1/2-inch pieces)
• 28 oz canned crushed tomatoes (I prefer San Marzano)

For optional additions:

• 1/4 cup fresh cilantro (finely chopped, about 1/4-inch pieces)
• 2 tbsp hot sauce (Frank’s RedHot or similar)

For serving (optional):

• Lime wedges
• Diced tomato
• Diced avocado
• Shredded cheese (optional, adds richness)
• More fresh cilantro
• Sour cream
• Sliced green onions

Step 1: Prepare Mise en Place and Sauté Aromatics

• 1 tbsp canola oil
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced

Dice the onion and bell pepper into 1/2-inch pieces and set aside.

Measure out all your spices (chili powder, cocoa powder, pumpkin pie spice, cayenne pepper, salt, and black pepper) into a small bowl so they’re ready to go.

Heat the canola oil in your Instant Pot using the sauté function on normal heat.

Once shimmering, add the diced onion and bell pepper, stirring occasionally, until softened and beginning to caramelize at the edges, about 5 minutes.

This builds a flavorful foundation for your chili.

Step 2: Brown the Ground Beef and Bloom the Spices

• 2 lb extra lean ground beef
• 1 1/2 tbsp chili powder
• 1 tbsp unsweetened cocoa powder
• 1/2 tbsp pumpkin pie spice
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper

Increase the Instant Pot heat to high and add the ground beef, breaking it up with a wooden spoon as it cooks.

Continue stirring until the beef is completely browned and no pink remains, about 5 minutes.

Add the spice mixture from your bowl and stir constantly for about 1 minute—this blooming process releases the essential oils in the spices and deepens their flavor significantly.

I always make sure to scrape the bottom of the pot to get any flavorful browned bits that have stuck.

Step 3: Deglaze and Build the Sauce Base

• 1 cup apple cider
• 15 oz pumpkin puree
• 30 oz canned red kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes
• 2 tbsp hot sauce

Pour in the apple cider while stirring, making sure to scrape up any browned bits from the bottom of the pot—this deglazing step captures all those caramelized flavors.

The liquid should bubble and reduce slightly.

Now add the pumpkin puree, drained and rinsed kidney beans, crushed tomatoes, and hot sauce.

Stir thoroughly until everything is well combined and the pumpkin is fully incorporated.

The pumpkin will add natural sweetness and body to balance the spices.

Step 4: Pressure Cook the Chili

• Chili mixture from Step 3

Turn off the sauté function and secure the Instant Pot lid, making sure the valve is set to sealing.

Select the high pressure setting and cook for 20 minutes.

The Instant Pot will take a few minutes to build pressure before the timer starts counting down.

While the chili cooks, finely chop your fresh cilantro and prepare your toppings (shredded cheese, sour cream, diced avocado, diced tomato, and sliced green onions) so everything is ready when you serve.

Step 5: Release Pressure and Finish the Chili

• Cooked chili from Step 4
• 1/4 cup fresh cilantro, finely chopped
• Kosher salt

When the cooking time is complete, carefully perform a quick release by moving the valve to venting (or let it naturally release for 5 minutes if you prefer a gentler approach).

Once the pressure has fully released and it’s safe to open, remove the lid and stir in the chopped cilantro.

Taste the chili and add more salt if needed—I find it often needs a bit more salt after pressure cooking since the flavors become more concentrated.

The chili will have a rich, deep flavor with the pumpkin providing natural sweetness against the spices.

Step 6: Serve with Toppings

• Finished chili from Step 5
• Shredded cheese
• Sour cream
• Diced avocado
• Diced tomato
• Sliced green onions
• Fresh cilantro
• Lime wedges

Ladle the chili into bowls and set out all your prepared toppings so guests can customize their bowls.

I love the combination of a dollop of sour cream, some shredded cheese, fresh cilantro, and a squeeze of lime—the lime brightens up all those warm spices beautifully.