Description
This instant pot pumpkin chili is definitely a winner. It is super easy to make, hearty, and will be ready in about 30 minutes!
Ingredients
- 1 cup diced red onion
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, chopped
- 1 tablespoon of water or vegetable broth, to sauté
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
- 1 (15.5 oz.) can kidney beans, drained and rinsed
- 1 (15.5 oz.) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin puree
- 2 cups diced tomatoes
- 1 cup diced bell peppers
- 2 bay leaves
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chia seeds*
Instructions
- Set your pressure cooker to the “sauté” mode. Add in the onions, garlic, celery, and carrots along with 1 tablespoon of water or broth. Sauté until the onions are softened and translucent, about five minutes.
- Add in all of the remaining ingredients except for the chia seeds, and stir until combined.
- Place the lid on the pressure cooker and cook it on high pressure for 20 minutes. It will take about 10 minutes or so for the pressure cooker to come up to pressure, so the total time will be about 30 minutes.
- Release the pressure after cooking then remove lid when it is finished. Stir in the chia seeds, and allow it to sit for about 1 hour to cool and thicken. Serve warm.
Notes
- We love our chili thick, so we added in chia seeds at the end for that purpose. If you like your chili a little runny, leave this out.
- Stovetop instructions: In a large pot, add in the onion, garlic, celery, and carrots along with 1-2 tablespoons of water or broth. Sauté until the onions are softened and translucent, about five minutes, being sure to add more water as needed to prevent burning. Add in all of the remaining ingredients except for the chia seeds, and stir until combined. Bring to a boil, then lower the heat to a simmer. Cover the pot and allow it to cook for 50-60 minutes. Stir in the chia seeds and allow it to sit for about 1 hour to cool and thicken. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Instant Pot
Keywords: Pumpkin, fall, chili, instant pot, easy, black beans, red beans, potato, celery, garlic, tomato
This looks and sounds amazing. We don’t have a pressure cooker at the moment, I’m just not sure if I’m ready for another kitchen appliance LOL – but thanks so much for including the stovetop directions. I think I’m going to try this later this week!
★★★★★
Haha I am in the same boat as you, I have wayyy too many appliances LOL but yes, the stovetop version is just as delicious!
Mmmmmm…. that looks so comforting! Perfect recipe for this time of the year, and definitely the one I will be trying out! Thanks for sharing!
★★★★★
Thanks for checking it out, Anna!! 🙂
What would Fall be without some pumpkin chili?!
Right?! And pumpkin everything else 😉
Pumpkin is such a perfect addition to chili. This recipe sounds perfect.
Thank you, Linda! 🙂
I love how you use a mix of different beans in this pumpkin chili. So delicious!
Thanks, Amy!
Yay! I can’t wait to try this. Do you think it could be made in a crockpot or is it pretty important to sauté the onions?
Hi Amy, you can totally make it in the crockpot and go without the saute! 🙂
Wow, this chili looks awesome! I really want to try something like it. Pumpkin is also one of my favorite fall veggies! Yummy!
Thanks Cassie!