This savory Instant Pot pumpkin chili is a cinch to whip up, warming you on a cool evening!

White bowl filled with pumpkin chili cooked in the Instant Pot, topped with shredded cheese and chopped cilantro

Celebrate the flavors of fall with this easy Instant Pot pumpkin chili, complete with beef, black beans, and your favorite toppings!

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

Chili is one of those meals I think everyone should know how to make.

I mean, who doesn’t love chili? It’s perfect for serving a crowd, it’s easy to make at the last minute, and there are tons of delicious variations.

It’s especially easy to make chili in the Instant Pot–cooking the chili under pressure allows the flavors to meld in a shorter amount of time, so it tastes like the chili has simmered for hours, when really it cooked in mere minutes.

In fact, I’ve listed all my favorites in this list of the best Instant Pot chili recipes!

And, you don’t have to babysit the pot and stir it every so often–you just program it to do its thing while you do something else. #momwin

Whether it’s a classic chili recipe or a a more unique bowl of BBQ chicken chili or Cincinnati chili that suits your fancy, you won’t be disappointed.

Or maybe you need a super simple white chicken chili or a vegetarian sweet potato chili. (See, I told you there were so many options!)

When it comes to chili, it seems there’s something for everyone!

What is Instant Pot Pumpkin Chili?

Normally, I reserve pumpkin for sweet treats. But after perfecting this Instant Pot pumpkin macaroni and cheese that was such a hit, I recently decided to try making pumpkin chili in my Instant Pot.

And it was one of my favorite Instant Pot pumpkin recipes!

Similar to how I put butternut squash in my Instant Pot tomato basil soup, I figured it would be easy to incorporate some additional nutrients into this chili recipe by including some pumpkin puree.

I started with my classic chili recipe and made a few tweaks, including the addition of pumpkin. And it was delicious–plus really easy!

It pairs perfectly with my favorite cast iron skillet cornbread, too!

How to Make Pumpkin Chili in the Instant Pot

You’ll start by adding some ground beef and diced onions to the insert pot of the Instant Pot. Cook those together with the Saute function until the beef is browned. Add some minced garlic and stir for a minute.

Then, add the remaining ingredients–bell pepper, diced tomatoes, black beans, beef broth, spices and Worcestershire sauce, and pumpkin puree.

Give everything a good stir to combine, then cook at high pressure for 5 minutes.

After cooking, let the pressure release naturally for at least 10 minutes. Once the pressure is fully released, carefully open the lid. Add salt and pepper to taste, then serve with your desired toppings!

This is such a simple Instant Pot ground beef recipe, which helps you get dinner on the table fast.

Notes and Adaptations for Making Instant Pot Pumpkin Black Bean Chili

I used a can of pumpkin puree, but you can also make your own pumpkin puree.
If you want the chili to be a bit spicier, feel free to add some hot sauce or cayenne pepper to kick up the heat.
You can substitute ground turkey instead of ground beef.
I like using fire-roasted diced tomatoes in chili, but you can also use plain diced tomatoes.
Add your favorite toppings for serving: sour cream, avocado slices, tortilla chips, shredded cheese, cilantro, or whatever makes your heart sing! 🙂

two bowls of Instant Pot pumpkin chili next to a skillet of cornbread and a stack of spoons

Can I Freeze Pumpkin Chili?

Yes! This chili freezes beautifully. In fact, since this recipe makes a good amount of chili, you’ll probably have leftovers to freeze (unless you’re feeding a crowd). Just thaw it out and reheat it when you’re ready!

What Beans are Best in Pumpkin Chili?

The short answer: Whatever beans you like!

I personally used black beans in this recipe, but you could use kidney beans or pinto beans as well. I’m sure northern beans would be good as well!

Recommended Equipment:

Instant Pot (I have the DUO60 model) or other electric pressure cooker

Yield: 8 Servings

Instant Pot Pumpkin Chili

Name: Instant Pot Pumpkin Chili
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, diced; 1 red bell pepper, chopped; 2 garlic cloves, minced; 4 cups beef broth; 15-oz can pumpkin puree (not pumpkin pie filling); 2 15-oz cans black beans, drained and rinsed; 15-oz can fire-roasted diced tomatoes, undrained; 2 1/2 tsp chili powder; 2 tsp cumin; 1 tsp oregano; 1 Tbsp Worcestershire sauce; Salt and pepper to taste

Instant Pot pumpkin chili is a hearty meal that comes together quickly in the pressure cooker. Pumpkin and warm spices give this easy chili lots of flavor!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

1 lb ground beef
1 medium onion, diced
1 red bell pepper, chopped
2 garlic cloves, minced
4 cups beef broth
15-oz can pumpkin puree (not pumpkin pie filling)
2 15-oz cans black beans, drained and rinsed
15-oz can fire-roasted diced tomatoes, undrained
2 1/2 tsp chili powder
2 tsp cumin
1 tsp oregano
1 Tbsp Worcestershire sauce
Salt and pepper to taste

Instructions

1. In the insert pot of the Instant Pot, add ground beef and diced onions. Using the Saute function, cook the beef and onions, breaking apart the beef as it browns.

2. Once the beef is browned, add in the garlic and stir for one minute. Turn off the Saute function by pressing Cancel.

3. Add the chopped bell pepper, beef broth, pumpkin puree, black beans, diced tomatoes, chili powder, cumin, oregano, and Worcestershire sauce. Stir to combine well.

4. Using the Manual/Pressure Cook button, select a cook time of 5 minutes at high pressure.

5. After the cook time is complete, allow at least a 10 minute natural release, followed by a quick release (or simply allow a natural release until all pressure is released).

6. Once the pressure is released and the valve has dropped, carefully remove the lid.

7. Add salt and pepper to taste and serve with desired toppings.

Notes

Feel free to use different beans, if preferred. Kidney or pinto would be great options
If you want the chili to be a bit spicier, feel free to add some hot sauce or cayenne pepper to kick up the heat.
You can substitute ground turkey instead of ground beef.
I like using fire-roasted diced tomatoes in chili, but you can also use plain diced tomatoes.
Top with your favorite chili toppings, such as shredded cheese, sour cream, cilantro, avocado slices, tortilla chips, etc.