Instant Pot Halloween Chili (Print Version)

Enjoy flavorful chili with ground beef, beans, pumpkin, and warming spices—deliciously festive and fast in the Instant Pot.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 1 orange bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 can (15 ounces) diced tomatoes, including juice
08 - 1 can (15 ounces) pumpkin purée, not pumpkin pie filling
09 - 1 can (15 ounces) black beans, drained and rinsed
10 - 1 can (15 ounces) kidney beans, drained and rinsed
11 - 1 cup beef or vegetable broth

→ Spices & Seasonings

12 - 2 tablespoons chili powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon ground cinnamon
16 - 1/2 teaspoon salt, or more to taste
17 - 1/2 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper

→ Toppings

19 - Shredded cheddar cheese
20 - Sour cream
21 - Sliced green onions
22 - Chopped cilantro
23 - Halloween-themed tortilla chips or crackers

# Steps to Follow:

01 - Set the Instant Pot to Sauté mode. Add ground beef and cook, breaking up with a spoon, until browned, approximately 5 minutes. Drain excess fat as needed.
02 - Add the diced onion, green bell pepper, orange bell pepper, and jalapeño to the pot. Sauté for 3 to 4 minutes, until vegetables are softened.
03 - Stir in minced garlic and sauté for 1 minute, until aromatic.
04 - Add chili powder, smoked paprika, ground cumin, ground cinnamon, salt, black pepper, and cayenne pepper. Stir to thoroughly coat meat and vegetables.
05 - Pour in diced tomatoes with juice, pumpkin purée, black beans, kidney beans, and broth. Mix well to combine all ingredients.
06 - Secure the Instant Pot lid and set the valve to sealing. Cook on Manual (High Pressure) for 12 minutes.
07 - Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
08 - Open the lid and stir the chili. Taste and adjust seasonings as preferred.
09 - Ladle hot chili into bowls and garnish with desired toppings.

# Additional Tips::

01 -
  • Hearty blend of meat beans and vegetables so everyone gets something they love
  • Quick cleanup and cooks fast in the Instant Pot perfect for busy nights
  • Uses everyday pantry items and fall vegetables for great flavor and affordability
  • Versatile with spice levels easily adjusted to suit kids and grown ups alike
  • Great as leftovers and perfect for making ahead to ease holiday stress
02 -
  • Packed with protein fiber and vitamins so you get a balanced meal
  • Pumpkin makes this extra creamy and festive but does not taste like dessert
  • Freezes beautifully and thaws quickly for future easy dinners
03 -
  • Prep ingredients ahead to save time especially for busy holiday evenings
  • Adjust spice level for kids or guests by holding back on jalapeño and cayenne
  • Double the batch for easy freezer meals or lunch leftovers
  • Always brown the meat fully for the best flavor base
  • Toasting the spices in the pot before adding liquids makes the taste pop
  • Do not skip rinsing your canned beans to avoid extra salt and cloudy broth
  • If you want a thicker chili turn on Sauté after pressure cooking and simmer a few more minutes stirring often for the perfect hearty texture

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