Instant Pot Fall Chili Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Fall Chili Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr5 mins

Additional: 15 mins

Total: 1hr40 mins

Servings: 10

Yield: 10 servings

Instant Pot Fall Chili Recipe

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

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in cinnamon oil cilantro oil and clove oil. Serve the chili in bowls or crocks.

Nutritional Information

Instant Pot Fall Chili Recipe

Servings Per Recipe:10

Calories: 142

% Daily Value *

Protein: 11.4g 23%

Carbohydrates: 13.7g 4%

Dietary Fiber: 4.4g 18%

Sugars: 4.1g

Fat: 4.4g 7%

Saturated Fat: 1.2g 6%

Cholesterol: 19.6mg 7%

Vitamin A Iu: 4461.9IU 89%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.2mg 15%

Vitamin C: 6.9mg 12%

Folate: 6.3mcg 2%

Calcium: 56.5mg 6%

Iron: 3.6mg 20%

Magnesium: 14.9mg 5%

Potassium: 290.6mg 8%

Sodium: 528.7mg 21%

Thiamin: 0.1mg 9%

Calories From Fat: 39.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.