Instant Pot Pumpkin Chili is a delicious Fall comfort food. A hearty chili that isn't too heavy, with the addition of creamy, healthy pumpkin puree. Pressure cooker pumpkin chili is so flavorful and satisfying!
Have all of the ingredients ready: chopped, measured, and cans opened, before you start!
Turn on the pot's Sauté setting. Add the ground beef, onion, and the bay leaf. Cook, stirring occasionally and breaking up the meat, until mostly done.
Add the garlic and cook, stirring frequently, for 30 seconds.
Add the oregano, cumin, chili powder, smoked paprika, cinnamon, and salt. Stir.
Add the green chiles, chicken broth, the chipotle pepper & adobo sauce, and all of the beans. Stir.
Add the diced tomatoes and their juice.Don't stir.
Add the pumpkin by spoonfuls on top. Don't stir it in. Do the same with the tomato paste (by not stirring you are avoiding the possibility of getting the dreaded "Burn" message from it being too thick).
Cancel the Sauté setting and close the lid. Set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. High pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then manually Quick Release the remaining steam/pressure by turning the steam release knob to the Venting position.
When the pin in the lid drops down, open the lid and carefully stir the chili. Taste and adjust salt if needed.
Serve with your favorite garnishes on top. Some suggestions are: cheese, sour cream, avocado, crushed tortilla chips, onion, cilantro, or whatever you like!