Homestyle Harvest Instant Pot Chili

Serves: 4    |   Total Time: 1 Hour 15 Minutes

Instant Pot Chili

This truly is the best Instant Pot chili recipe for fall.


Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot! (For those of you averse spiciness, this chili recipe is for you!)


Typically, I love hot and spicy food, and if the need for it hits you, simply stir in a dollop of my Five Alarm Hot Pepper Sauce and your problem will be solved. However, to really let the silky pumpkin flavor in this recipe shine through, I like to keep the spice level turned down for this chili.


The garnishes are optional, but I can never pass up a dressed up bowl of chili. Sour cream, avocado, and corn chips round out this easy recipe. Feel free to sprinkle on some fresh cilantro if you do decide to spice it up a bit.


Or, just serve it plain. (That is perfectly acceptable, too!)

Homestyle Harvest Instant Pot Chili

Total Time: 1 Hour 15 Minutes

(Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes)


  • 1 tablespoon olive oil
  • 1 white onion, coarsely chopped
  • 1 lb. ground sirloin
  • 1 tablespoon apple cider vinegar
  • 16 ounces canned red kidney beans, drained and rinsed
  • 28 ounces canned diced tomatoes
  • 8 ounces pumpkin puree
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce, plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove bud essential oil
  • shredded cheddar cheese, for garnish
  • sour cream, for garnish
  • sliced avocado, for garnish
  • taco or corn chips, for garnish
  • chopped fresh cilantro, for garnish

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Instant Pot Chili Ideas

Recipe Directions:

1. Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking.


2. Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 - 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Instant Pot Recipes

3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot - except for the essential oils - and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.


4. When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.


5. Serve the chili in bowls or crocks, be careful as it will be piping hot! 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.

Best Instant Pot Chili
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Like this recipe? Check out more Soup and Stew recipes:

Instant Pot Hamburger Stew
Soup For When You Are Sick
Rojo Teja Stew

Write a comment

Comments: 11
  • #1

    Laivindur (Thursday, 10 October 2019 02:22)

    This recipe looks really appealing, I will try this at home this weekend. Thanks for posting it.

  • #2

    Michelle (Thursday, 10 October 2019 02:27)

    Looks so yummy, can't wait to try it this fall season! Thanks for sharing!

  • #3

    Shirley (Thursday, 10 October 2019 06:39)

    I have an Instant Pot and struggle with what to do with it. This recipe looks like something I could do and since I love chili, it will be perfect for this weekend!

  • #4

    Marla (Thursday, 10 October 2019 08:05)

    I love Instant Pot recipes. I have an Instant Pot myself and use it constantly. This recipes sounds delicious and great for a cool Autumn day. Thanks for sharing.

  • #5

    Flossie McCowald (Thursday, 10 October 2019 09:45)

    Mmm, this sounds and looks delish. And I agree with you totally - no naked chili here!!! Must be fully dressed, and your toppings are spot-on! YUM!

  • #6

    Nicole (Thursday, 10 October 2019 10:47)

    This looks soooo good. Nothing better than chili this time of year. I never thought to put avocado on top of my chili. I'm definitely doing that. Thanks for the recipe!

  • #7

    Tamera (Thursday, 10 October 2019)

    I love chili, especially in the fall. Our temperatures just dropped here and I'm ready to make some chili this weekend. I'm going to have to try this recipe with some of my last vegetables from the garden.

  • #8

    Beth (Thursday, 10 October 2019 21:08)

    Using essential oils as part of the flavoring for a chili sounds like quite an adventure. My family loves all kinds of chili, the more comforting the better, and so I can imagine how much they'd like this fun recipe.

  • #9

    Elena (Friday, 11 October 2019 09:49)

    I love spicy Chilis! I rarely use my instapot, but will definitely pull it out to try this out. Looks delicious!

  • #10

    Natasha (Friday, 11 October 2019 10:45)

    This chili looks and sounds delicious! Love that I can make it in my Instant Pot also! Can't wait to try it!

  • #11

    Cherryl (Saturday, 12 October 2019 08:29)

    Your chili looks so rich and thick. Adding the pumpkin puree is an interesting idea. I hadn't seen that before. I will give a try when the weather cools down.

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