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Instant Pot® Fall Chili
Instant Pot® Fall Chili
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
"Fall-inspired Instant Pot® chili featuring pumpkin puree, cinnamon, and cloves for a delicious twist."
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
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon Worcestershire sauce
  • 0.25 teaspoon chipotle powder
  • 0.125 teaspoon habanero hot sauce, or more to taste
  • 2 drops cinnamon oil
  • 2 drops cilantro essential oil
  • 1 drop clove bud essential oil
Instructions:
  • Preheat Instant Pot® on Saute mode. Saute onion until translucent for about 3 minutes, stirring often. Add ground sirloin and cook until no longer pink, about 5 to 7 minutes, stirring occasionally. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
  • Switch off the Instant Pot®. Mix in tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce. Seal the lid and ensure the vent is closed. Choose high pressure following the manufacturer's guidelines and set the timer for 45 minutes. Let the pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural-release for 10 minutes, then carefully quick-release the remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Mix in the aromatic flavors of cinnamon oil, cilantro oil, and clove oil. Present the chili in bowls or crocks for a delightful experience.

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