Instant Pot Turkey Paleo Pumpkin Chili is a simple, healthy one-pot meal that can be prepared in a matter of minutes. A gluten-free, dairy-free, paleo, whole30 recipe.
Who’s excited for alllllllllllll the pumpkin recipes?
As a food blogger, I decided a long time ago not to publish pumpkin recipes before September 1st, but now that we’re into fall it’s time to go for it.
Now, I love a good pumpkin muffin as much as the next person (these are my personal favorites), but there’s also something so cozy and nourishing about pumpkin in savory recipes.
Not only does pumpkin add an earthy, deep flavor to savory recipes, but it’s also an amazing way to add more veggies to any meal.
The best part? It’s not really even noticeable, even to picky eaters.
I decided not to add any pumpkin spice flavors here because I was going for a more traditional chili flavor.
That said, if you want to highlight the pumpkin, you can always add ½ teaspoon ground cinnamon along with the other spices.
I love serving this chili with all the toppings and allowing everyone to make their own chili creation.
It’s just the thing for game day, Sunday supper, or any night of the week.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!.
Now, let’s make some Instant Pot Turkey Paleo Pumpkin Chili!
Recipe & Kid Friendly Adaptations
1 | Serve with all the optional toppings in small bowls to create a DIY chili bar.
2 | Encourage your child to top his or her own chili however they like.
3 | Prefer to make it in the crockpot? Check out this recipe!
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, paleo, and whole30
Pin the Image Below To Save Instant Pot Turkey Pumpkin Chili to Pinterest for Later!
Instant Pot Turkey Paleo Pumpkin Chili
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 ½ teaspoons kosher salt, divided
2 pounds ground dark meat turkey
1 teaspoon granulated garlic powder
1 teaspoon cumin
½ teaspoon mild chili powder
1 teaspoon smoked paprika
1 medium yellow red bell pepper, finely chopped
1 (15-oz) can tomato sauce
1 (15-oz) can pumpkin puree (not pumpkin pie filling)
1 cup chicken stock
1 tablespoon fresh lime juice
Optional toppings: chopped scallion, chopped cilantro, sliced jalapeno, sliced avocado, sour cream, cheese
1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
2. Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
3. Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
3. Add the bell pepper, tomato sauce, pumpkin, chicken stock and 1 teaspoon salt, stirring to combine.
4. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
5. When the pressure cooker timer is done, quick release the pressure.
6. Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.
Note: The chili will be on the thin side just after cooking. Allow it to sit for 10-15 minutes and it will thicken.
Stovetop variation: Heat a large pot or Dutch oven over medium heat. Follow steps 1-3, omitting the stock. Bring to a high simmer, cover, reduce the heat to low, and simmer 20-30 minutes until thick. Add the lime juice and serve.
Makes about 4-6 servings.
Want to make it in the crockpot? Checkout this recipe.
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