Warm up to this hearty, delicious and nutritious Low Carb Pumpkin Turkey Chili made in the Instant Pot. Full of flavor and paleo, keto and Whole30 compliant.
I don’t know about you, but our family LOVES chili this time of year.
There’s truly nothing better than snuggling up on the couch with a hearty bowl of chili, topped with generous amounts of cheese, sour cream and green onions. Pop in your favorite family movie and you have a perfect end to a hard week.
Low Carb Pumpkin Turkey Chili
I recently shared our family’s favorite Green Lentil Chili (Paleo & GAPS) on Traditional Cooking School but this Instant Pot Low Carb Pumpkin Chili comes as a close second as our favorite.
I love that this version is completely legume free and is loaded with flavor and nutrition.
Pumpkin in Chili?
An easy way to add in some nutritional punch is to add some pumpkin puree to your chili. Pumpkins are loaded with beta-carotene and other vitamins. If there was any time when you can pull off adding pumpkin to chili — it would be now!
The star of this chili is undoubtedly the pumpkin puree but for all the pumpkin skeptics — you can’t really taste or smell the pumpkin flavor. I promise. This chili passes the taste test for my pumpkin-hating child.
Instant Pot Pumpkin Turkey Chili
A serving of this Instant Pot Low Carb Pumpkin Chili has only 2 grams of carbs and loads of flavor and nutrition.
As long as you keep this Pumpkin Turkey Chili dairy free, it’s a great meal for Whole30 and Paleo folks. Add more healthy fats such as avocado, sour cream, and loads of raw cheddar to make this keto.
The best part about this Pumpkin Turkey Chili is that it’s a one pot wonder. Everything is done directly in the inner pot and there’s no need to transfer anything to bowls, etc…
If you’re not particularly grain free, or low carb and can tolerate white rice, be sure to check out my easy instructions on the Best White Rice in the Instant Pot. Comes out perfectly every time!
Helpful Tips for this Instant Pot Pumpkin Turkey Chili
- The cooking time for this Turkey Chili is only 4 minutes but there is a bit of prep work in the form of chopping the veggies. It’s best to have all that done before starting this chili. Aside from the chopping, the prep time is very little.
- I make Chili Powder myself since we go through it quickly. Find that recipe HERE.
- I didn’t list salt as an ingredient in the recipe card. The reason is because there’s a lot of factors in this chili that may influence how salty the end product will be. Bone broth. Diced tomatoes. Pumpkin puree. All of these may contribute to the sodium content. Do a taste test at the end and adjust if necessary.
- This is a great option for next day lunches because chili only gets better with age. If you’re packing this for your teenagers, be sure to use the extra large thermos. Best thing ever!
Helpful Items for this Instant Pot Pumpkin Turkey Chili
- You really don’t need a lot of kitchen tools for this Pumpkin Turkey Chili. An Instant Pot is an obvious choice. I have a 6 quart pot and find that it’s perfect for this chili.
- My favorite pumpkin puree is Trader Joe’s brand and diced tomatoes are either Muir Glenn or Jovial, depending on what’s on sale at the store. Fire roasted diced tomatoes add amazing flavor to this chili. Jovial is always ideal since they are jarred. Use 1 1/2 jars of the Jovial diced tomatoes. You want to have between 24 – 30 ounces of diced tomatoes.
Instant Pot Pumpkin Turkey Chili (paleo, low carb, whole30)
Warm up to this hearty, delicious and nutritious Low Carb Pumpkin Turkey Chili made in the Instant Pot. Full of flavor and paleo, keto and Whole30 compliant.
Ingredients
- 2 tablespoons avocado oil, lard, tallow or butter
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery ribs chopped
- 1 pound ground turkey
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 12 oz pumpkin puree
- 1 28 oz diced tomatoes
- 3 cups bone broth
Instructions
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Press "saute" on Instant Pot. When screen displays "hot", add avocado oil.
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Saute onions, bell peppers, and celery until softened (approximately 5 minutes).
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Add turkey directly into the inner pot with vegetables and cook, breaking up the meat.
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Press "cancel" to turn off the saute function. Add garlic, seasonings, pumpkin puree, tomatoes, and bone broth. Give a stir to combine well.
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Close lid, set the valve to "sealing" position. Press "manual" and turn the time down to 4 minutes cooking time.
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When cooking cycle is complete, turn off the Instant Pot and either do quick pressure release (QPR) or let sit to naturally release pressure.
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Once pressure is released and it is safe to do so, open the lid and serve.
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Enjoy chili with favorite fixings such as cilantro, green onions, jalapenos, sour cream and cheese.
Recipe Notes
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