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.
Servings 8 servings
Calories 108kcal
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
- Press "saute" on Instant Pot. When screen displays "hot", add avocado oil.
- Saute onions, bell peppers, and celery until softened (approximately 5 minutes).
- Add turkey directly into the inner pot with vegetables and cook, breaking up the meat.
- Press "cancel" to turn off the saute function. Add garlic, seasonings, pumpkin puree, tomatoes, and bone broth. Give a stir to combine well.
- Close lid, set the valve to "sealing" position. Press "manual" and turn the time down to 4 minutes cooking time.
- When cooking cycle is complete, turn off the Instant Pot and either do quick pressure release (QPR) or let sit to naturally release pressure.
- Once pressure is released and it is safe to do so, open the lid and serve.
- Enjoy chili with favorite fixings such as cilantro, green onions, jalapenos, sour cream and cheese.
Nutrition
Calories: 108kcal | Carbohydrates: 2g | Protein: 13g | Fat: 4g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 241mg | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 13.4mg | Calcium: 14mg | Iron: 0.8mg