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.

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 tbsp canola oil
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 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 (plus more as needed)
• 1/2 tsp black pepper
• 1 cup apple cider (or hard cider)
• 15 oz canned pumpkin puree
• 30 oz canned red kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes

For optional additions:

• 2 tbsp hot sauce, such as frank’s
• 1/4 cup fresh cilantro, finely chopped

For serving (optional):

• Lime wedges
• Shredded cheese
• Sour cream
• Diced avocado
• Diced tomato
• Sliced green onions
• More fresh cilantro

Step 1: Sauté the Vegetables

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

Turn the Instant Pot to the ‘Sauté’ function.

Add the canola oil, then sauté the diced yellow onion and diced green bell pepper until they are softened and starting to brown, stirring occasionally for about 5 minutes.

Step 2: Brown the Ground Beef

• 2 lb extra lean ground beef

Add the extra lean ground beef to the pot with the sautéed vegetables.

Cook, breaking it up with a spoon, until the beef is browned, about 5 minutes.

I like to let the beef get a bit of color, as it enhances the flavor of the chili.

Step 3: Add Spices and Deglaze

• 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 (plus more as needed)
• 1/2 tsp black pepper
• 1 cup apple cider (or hard cider)

Add the chili powder, cocoa powder, pumpkin pie spice, cayenne pepper, kosher salt, and black pepper to the browned beef and vegetables.

Stir well to evenly coat the mixture with the spices.

Pour in the apple cider and stir, scraping the bottom of the pot to deglaze and loosen any browned bits.

Step 4: Add Remaining Chili Ingredients

• 15 oz canned pumpkin puree
• 30 oz canned red kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes
• 2 tbsp hot sauce, such as Frank’s

To the mixture, add the canned pumpkin puree, drained and rinsed kidney beans, canned crushed tomatoes, and hot sauce.

Stir everything together until well combined.

Secure the lid on the Instant Pot, set to manual at high pressure for 20 minutes, and let it cook.

Step 5: Pressure Release and Finish

• 1/4 cup fresh cilantro, finely chopped
• more kosher salt (as needed)

Once the Instant Pot’s timer is up, release the pressure either naturally or with the quick release, waiting until the float valve has sunk down before opening the lid.

Stir in the finely chopped fresh cilantro.

Taste and adjust the seasoning with more kosher salt if needed.

I find that adding a bit more salt at this stage really brings out the flavors.

Step 6: Serve and Garnish

• lime wedges
• shredded cheese
• sour cream
• diced avocado
• diced tomato
• sliced green onions
• more fresh cilantro

Serve the chili hot, either on its own or over spaghetti, cornbread, or rice if you like.

Add any or all of your favorite toppings such as lime wedges, shredded cheese, sour cream, diced avocado, diced tomato, sliced green onions, and additional fresh cilantro.

I love topping mine with lots of sliced green onions and a squeeze of lime juice for a fresh, zesty finish.

Spicy Instant Pot Pumpkin Chili

Delicious Spicy Instant Pot Pumpkin Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the chili:

• 1 tbsp canola oil
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 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 (plus more as needed)
• 1/2 tsp black pepper
• 1 cup apple cider (or hard cider)
• 15 oz canned pumpkin puree
• 30 oz canned red kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes

For optional additions:

• 2 tbsp hot sauce, such as Frank's
• 1/4 cup fresh cilantro, finely chopped

For serving (optional):

• lime wedges
• shredded cheese
• sour cream
• diced avocado
• diced tomato
• sliced green onions
• more fresh cilantro

Instructions

 

• Turn the Instant Pot to the 'Sauté' function. Add the canola oil, then sauté the diced yellow onion and diced green bell pepper until they are softened and starting to brown, stirring occasionally for about 5 minutes.
• Add the extra lean ground beef to the pot with the sautéed vegetables. Cook, breaking it up with a spoon, until the beef is browned, about 5 minutes. I like to let the beef get a bit of color, as it enhances the flavor of the chili.
• Add the chili powder, cocoa powder, pumpkin pie spice, cayenne pepper, kosher salt, and black pepper to the browned beef and vegetables. Stir well to evenly coat the mixture with the spices. Pour in the apple cider and stir, scraping the bottom of the pot to deglaze and loosen any browned bits.
• To the mixture, add the canned pumpkin puree, drained and rinsed kidney beans, canned crushed tomatoes, and hot sauce. Stir everything together until well combined. Secure the lid on the Instant Pot, set to manual at high pressure for 20 minutes, and let it cook.
• Once the Instant Pot's timer is up, release the pressure either naturally or with the quick release, waiting until the float valve has sunk down before opening the lid. Stir in the finely chopped fresh cilantro. Taste and adjust the seasoning with more kosher salt if needed. I find that adding a bit more salt at this stage really brings out the flavors.
• Serve the chili hot, either on its own or over spaghetti, cornbread, or rice if you like. Add any or all of your favorite toppings such as lime wedges, shredded cheese, sour cream, diced avocado, diced tomato, sliced green onions, and additional fresh cilantro. I love topping mine with lots of sliced green onions and a squeeze of lime juice for a fresh, zesty finish.