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–+ servings

Instant Pot Pumpkin Chili

This pumpkin chili is delicious served over rice or cauliflower rice with avocado slices on top. You won’t believe how much flavor comes from just a few simple ingredients like pumpkin puree, beans, and tomatoes.
5 from 5 votes
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Course: Main Course
Cuisine: Mexican
Keyword: chili, végan
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4
Calories: 374kcal
Author: Sophie Viau

Equipment

  • Pressure Cooker

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion choppes
  • 1 bell pepper in small cubes
  • 1 zucchini in small cubes
  • 3 cloves garlic finley chopped
  • 2 can (19oz) red bean
  • 1 can (28oz) diced tomatoes
  • 1 cup frozen corn or fresh
  • 2 cups pumpkin purée I use store-bought homemade recipe below
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste to taste

Instructions

  • Select sauté, heat the oil, add the onions, bell pepper and zucchini. Cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Press cancel.
  • Add the rest of the ingredients and stir. Close the lid of the pressure cooker and place the valve in sealing position. Select manual and set 8 minutes to high. It will take about 5 minutes for the pressure to rise.
  • When the end of the cooking alarm sounds, relieves the pressure immediately and remove the lid carefully.
  • Serve in bowls
  • Garnish options: cilantro, pumpkin seed, lime

Notes

  • The Chili can be kept in an airtight container in the fridge up to 5 days. Can also be frozen up to 3 months.
Homemade pumpkin purée
  1. Preheat the oven to 350 ° F. Place the rack in the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
  2. Cut the pumpkin in 2. Using a spoon, scoop out the inside of the pumpkin. Clean and save the seeds for cooking.
  3. Place the pumpkin on the baking sheet, cut side down.
  4. Bake for 1 hour to 1 hour 30 minutes, depending on the size of the pumpkin, until the tip of a knife fits easily into the flesh.
  5. Let cool for 15 to 20 minutes. Scrape the flesh with a spoon and place it in the container of the food processor. Reduce to a smooth puree.

Nutrition

Calories: 374kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 380mg | Potassium: 917mg | Fiber: 10g | Sugar: 11g | Vitamin A: 27790IU | Vitamin C: 77mg | Calcium: 110mg | Iron: 5mg