Instant Pot Paleo Pumpkin Chili

I know it's not Fall anymore, but I had some extra cans of pumpkin that I wanted to put to use. Also, I love chili recipes, especially this pumpkin one, because they are packed with TONS of different nutrients and ingredients. I used a red, yellow, and orange bell pepper, a bag of already shredded carrots, diced tomatoes, pumpkin, and threw everything over top of cauliflower rice. Talk about getting those micro-nutrients in your life! Anyways, this chili did not have any overwhelming taste of pumpkin, and I feel like they never do unless you add more pumpkin spice to the mix. It did however still have a nice hint of pumpkin and I absolutely loved every bite of this meal. I personally don't like tomato based anything and this one did not have an overpowering tomato taste whatsoever. You can easily throw this chili over some plain cauliflower rice, regular rice, or mix the two together. Top with avocado and boom, you have a nice comforting, nutritious, and delicious pumpkin chili all week long!

​Instant Pot Paleo Pumpkin Chili
Ingredients:

• 2 Tbsp coconut or avocado oil
• 3 pounds ground beef or meat of choice
• 1 cup chopped onion
• 2 cup diced bell pepper
• 6 cloves garlic, minced
• 2 14.5 ounce can diced tomatoes, with liquid
• 2 15-oz. can pumpkin puree
• 2 cup chopped carrots
• 1 1/2 teaspoons paprika
• 1 Tbsp chili powder, to taste 
• 2 teaspoons ground cumin
• 1 1/2 teaspoon sea salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 cup broth or water
• fresh cilantro  and avocado for garnish, if desired

Directions:

1. Set your Instant Pot to the saute setting and add oil to the pot.
2. Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.
3. Next the garlic, onion, bell pepper, carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.
4. Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.
5. Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.
6. Turn off the saute function . Place the lid on the Instant Pot, lock in place and turn the valve to sealing. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take you Instant Pot about 10 minutes to get up to pressure.
7. When the chili is finished cooking, quick release pressure, carefully.
8. Taste and add more chili, salt and pepper, if desired.
9. Serve immediately, garnished with avocado or cilantro, if desired.

Notes:

1. Make this chili as spicy or mild as you like! To amp up the heat, add 1-2 chopped jalapenos to the Instant Pot before cooking or add an extra teaspoon of chili powder!
2. No Instant Pot? That's okay! Make it in your slow cooker! Brown the meat in a skillet and then add all of the ingredients into your slow cooker with an extra cup of broth or water and cook on low for 7 hours or high for 4 hours!

​Original recipe found here