This easy Instant Pot chili recipe combines ground beef, pumpkin, and my secret spice blend for the ultimate dump-and-go comfort food. Ready in just 40 minutes!

Why This Instant Pot Chili Recipe Works

This is the ultimate dump-and-go recipe that saves busy weeknights. Literally throw everything into your Instant Pot, set it, and walk away. The Instant Pot does all the heavy lifting, melding those flavors together while you go about your evening. The pressure cooking environment is perfect for this pumpkin chili - the pumpkin breaks down slightly, creating that velvety texture that makes this healthy chili recipe so special.

Chili: Hawaii Comfort Food?

I was surprised to learn that chili is actually a really popular item in Hawaii. The local food chain Zippy's is famous for their chili and rice plates. It's comfort food at its finest and a tradition we brought with us from our Hawaii days. Ever since living there, we've never eaten chili without rice - it transforms a simple bowl into a complete, satisfying one-pot meal.

What Makes This Recipe So Special

I actually created this recipe last fall using turkey and pumpkin but I was experimenting with a tomato-less chili, as I was having reactions when I ate tomatoes. It worked really well. This week, I got my Butcher Box filled with grass fed ground beef and even though there is no "fall in the air" feeling in Florida, the calendar said, October, which means, it is time to break out the pumpkin.

The pumpkin adds incredible depth and subtle sweetness that transforms ordinary chili into something special. It creates a rich, velvety texture while adding fall flavor and nutritional benefits. This healthy pumpkin chili is packed with protein from ground beef, fiber from beans and pumpkin, and essential vitamins.

overhead view of two bowls of pumpkin beef chili

What you Need to Make Instant Pot Beef and Pumpkin Chili

Ground beef
Pumpkin puree (not pumpkin pie filling!)
Diced tomatoes
black beans
canned chipotle peppers
Spices (chili powder, cumin, garlic powder, smoked paprika)
Beef broth

How to Prepare Beef and Pumpkin Chili

This recipe is so easy. The Instant Pot does all of the work and it is impossible to mess up.

With the Instant Pot on Saute mode, brown the ground beef. This step is not essential but I like to do it.
Add the spices and the sauce from the canned chipotle peppers. Let those flavors meld together.
Add the pumpkin, tomatoes, beans and beef broth.
Pressure cook for 30 minutes
Natural release for 10 minutes
Serve over rice with toppings like avocado, cheese, cilantro and onions.

This Instant Pot beef pumpkin chili proves that dinner can be easy and healthy. Whether you're new to the chili-and-rice tradition or you're a longtime convert like us, this easy one-pot meal brings together convenience, nutrition, and incredible flavor.

Grab your rice, your favorite toppings, and get ready for a bowl of pure comfort that's ready in just 40 minutes!

Bowl of hearty pumpkin chili in the foreground with smaller bowls of cheese, cilantro in the background

Instant Pot Beef and Pumpkin Chili

Easy Instant Pot pumpkin chili with ground beef. Just dump ingredients and go! Healthy fall comfort food ready in 30 minutes. Perfect served over rice.

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American, Comfort Food, Fall Favorites

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: cups

Calories: 437kcal

Author: Karla

Equipment

1 InstaPot

Ingredients

1 pound ground beef
1 can pumpkin puree
1 can diced tomatoes
1 can black beans
½ cup beef broth optional

Spices

1 tablespoon cumin
2 tbsp salt
1 tablespoon chili powder
1 teaspoon smoked paprika
t tablespoon garlic powder
1 tablespoon sauce from can of chipotle peppers

Instructions

In an instant pot, sauté the ground beef for about five minutes until it’s mostly brown.
Add the spices and the chipotle pepper sauce. Let the flavors blend for a bit, less than three minutes.
Add the pumpkin, tomatoes, black beans and beef broth to the pot. Seal the lid and using the manual setting, set it for 35 minutes.
Either release the steam and enjoy right away or you can let it simmer for a couple of hours and eat at your convenience.

Notes

This Instant Pot chili gets even better the next day! Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

I have tested this recipe with ground turkey and it was great. If you don't want to use beef, you can sub ground turkey and vegetable broth.

Nutrition

Grab your rice, your favorite toppings, and get ready for a bowl of pure comfort that's ready in just 40 minutes!

Frequently Asked Questions

Can I make this chili without tomatoes?
Yes! I originally tested this recipe to be a tomato free chili as I was having issues with tomatoes. The pumpkin provides a special sweetness and flavor and you won't even miss the tomatoes. If you do omit the tomatoes, add ½ cup more beef broth.

How long does Instant Pot chili last in the fridge?
This pumpkin chili will keep in the refrigerator for up to 4 days in a sealed container.

Can I freeze this pumpkin chili?
Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

What can I substitute for ground beef?
I have tested this recipe with ground turkey. I imagine ground chicken or a plant based meat would work well in this recipe. Let me know if you try a new version of the recipe.

Easy Instant Pot Beef and Pumpkin Chili