Serves: 4 | Total Time: 1 Hour 15 Minutes
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
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.
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.