How to Make Instant Pot Pumpkin-Spiced Turkey Chili
If you hate having to clean multiple pans, this Instant Pot recipe is right for you. Balancing sweet and savory, this low-fat and high-fiber chili will keep you full and warm through the fall. Bring it to your next fall party and it’s sure to be a hit!
25 minprep time
35 mincook time
10servings
1 1/4 cups with 2 tbsp yogurt
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Step-By-Step Instructions:
Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.
Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
Can you add directions for those of us without an Instant pot. It sounds delicious
Yes, I recommend
Recommended
I made the recipe as written and found it a bit bland. However, a splash of hot sauce helped
to liven up the flavor. It makes a LOT so I froze half for later.
Yes, I recommend
Recommended
Made exactly as written except I couldn't find a low-sodium kidney bean options. Delicious- I understand your hesitancy to try this recipe but it balances the sweet and savory quite well.
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Reviews & Ratings
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Recommended
to liven up the flavor. It makes a LOT so I froze half for later.
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