Instant Pot (+Stove Top) Turkey Pumpkin Chilli

Hey there friend!

If you've been following along with my recipes this fall you'll know that I've been putting our Instant Pot to good use, and this is one of our FAVE new family recipes. Especially now that the snow and winter have officially touched down in Montreal, we are all about warm & cozy meals atm.

This came together pretty quickly, and the great news is - you can easily do this recipe on the stove top too. And lucky for you I'm going to share BOTh versions with you today!

But side note: the IP (or any other pressure cooker like the Ninja Food) are BRILLIANT machines to have in your kitchen. It has so many cooking settings, and we have barely begun to scratch the surface on them. As I test out and perfect new recipes, you'll be the first to know about it - pinky promise!

On another note, Damian is now FINALLY crawling lol it took 12 months, but our little D is now speed crawling, pulling to stand, and has even mastered going up the stairs. All in the matter of a few weeks. Which is just crazy pants!

And to top it off, he's getting 6 - yes 6!! - teeth at once. Which totally makes sense now why his fingers are ALWAYS in his mouth, and why he's been a bit cranky lately. I mean, who wouldn't? Poor little bubba, with his little teefers!

I hope he's feeling ok on Saturday thought, because we've got a family Christmas photo shoot. I've been anxiously waiting for this, because we had to postpone when Ty was away at a conference, and now I'm wondering if we'll get the photos back in time to order cards for friends & family. It's gonna be a mad rush, as per usual lol, but I'm still really excited for these.

Especially since I picked out family outfits again, and this time, I went with non-traditional Christmas colours. And let's just say, Ty's shirt is a color he would NEVER pick out/wear on his own lol Maybe I'll even share my process for coordinating family outfits for photos in any upcoming post.....whadyathink?

Ok I think that's it for updates on my end. Let's get to the good stuff, shall we?

This recipe is so easy, and the great thing about both versions is that once you prep all the items and throw them into the pot, you pretty much set-it-and-forget-it! My kinda one-pot meal :)

And since we're using a pumpkin purée, and they usually come in MASSIVE cans lol, be sure to check out my Pumpkin Pecan Muffins recipe (coming soon!), so you can use up the rest of that glorious pumpkin.

Happy cooking, and if you do happen to make this recipe, leave a comment below! Let us know what you thought - I appreciate every single review :D

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Instant Pot (+Stove Top) Turkey Pumpkin Chilli

Prep Time: 15min

Cook Time: 45min

Total Time: 60min

Makes: 8 servings

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 onion, diced

• 1 jalapeño, seeded and diced (optional)

• 2 bell peppers, chopped

• 2 cloves garlic, minced

• 454g (1 lb) ground turkey

• 1/2 small butternut squash, peeled & cubed (about 2 cups)

• 400ml pumpkin puree (I used 1/2 an 800ml can, and used the other half for my Pumpkin Pecan Muffins)

• 400ml can black beans, drained and rinsed

• 400ml can kidney beans, drained and rinsed

• 800ml can diced tomatoes

• 156ml can tomato paste

• 2 teaspoons cumin

• 1 teaspoon smoked paprika

• 2 teaspoon pumpkin pie spice

• 2 teaspoons sea salt

• 1 teaspoon pepper

• 1-2 tablespoons chili powder, or to taste

• Pinch of cayenne (optional)

• up to 3 cups/750ml chicken broth (depending on how thick you like your chilli)

• Toppings: sour cream, shredded cheese, cilantro

Instant Pot Instructions:

1. Turn instant pot to SAUTÉ mode and add olive oil to the pot.

2. Add in onion, jalapeño, and pepper and let sauté for a few minutes until slightly soft. then add in garlic and let it cook for one more minute.

3. Add in ground turkey, breaking it up and cooking until no longer pink.

4. Mix all spices in a small bowl and then add into your chili mixture.

5. Stir in your pumpkin, beans, diced tomatoes and tomato paste. Then pour in your chicken broth, depending on how thick you like your chilli. Make sure that you DO NOT fill past the MAX FILL line, or your IP will not pressurize and give you an error code.

6. Set your IP to manual cook for 12 minutes. NOTE: It will take some time for the IP to pre-heat before going into pressure cook mode. It took ours about 25 minutes.

7. Once the 12 minutes of pressure cooking are up, let it natural release for 5 minutes (ie do nothing!) and then quick release by moving the button on the lid to VENT. Be careful you don't burn yourself from the steam that will come out!

8. Serve it up! Add cheese, Greek yogurt or sour cream, and fresh cilantro on top. YUM!

Stove Top Instructions:

1. Heat large saucepan and olive oil on medium heat.

2. Once hot, add in onion, jalapeno, and pepper and let it sauté for a few minutes until slightly soft. Then add in garlic and let cook for one more minute.

3. Add in ground turkey, breaking it up and cooking until no longer pink.

4. Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste, and all the spices. Stir well to combine.

5. Pour in three cups of chicken broth, or adjust based on how thick you like your chilli.

6. Let chilli simmer for 15-20 minutes over low heat.

7. Serve it up! Add cheese, Greek yogurt or sour cream, and fresh cilantro on top. YUM!

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