INSTANT POT® FALL CHILI

Instant Pot® Fall Chili image

Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Provided by Chef

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h40m

Yield 10

Number Of Ingredients 18

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Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 pound ground sirloin
1 tablespoon apple cider vinegar
1 (28 ounce) can diced tomatoes
1 (16 ounce) can kidney beans, drained and rinsed
8 ounces pumpkin puree
2 tablespoons ground ancho chile pepper
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
¼ teaspoon chipotle powder
⅛ teaspoon habanero hot sauce, or more to taste
2 drops cinnamon oil
2 drops cilantro essential oil
1 drop clove bud essential oil

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

Nutrition Facts : Calories 142 calories, Carbohydrate 13.7 g, Cholesterol 19.6 mg, Fat 4.4 g, Fiber 4.4 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 528.7 mg, Sugar 4.1 g