Instant Pot Pumpkin Beef Chili
We're keeping the fall theme going with a quick and easy chili recipe that is the ideal of a one pot meal. We used an Instant Pot to make this a quick weeknight classic, but it can also be prepared on the stove if you have time to let a tasty pot of chili simmer for a few hours. This looks like a lot of ingredients, but it's mostly spices and a few veggies you throw in a pot.
1 cup pumpkin puree
1 cup frozen corn
1 orange bell pepper, cut in large dice
1 cup carrots cut in 1/2 inch chunks
1 yellow onion, diced
8 cloves garlic, minced
1 14 oz can diced, fire roasted tomatoes
1 6oz can tomato paste
1 26 oz can black beans
3 TBL olive oil
1 TSP sugar
1 TBL chili powder
1 TBL cumin
1 TBL oregano
1 TSP cinnamon
1 TSP nutmeg
1 TSP ginger
2 TSP salt
1 TSP black pepper
3 cups chicken stock
1 TBL apple cider vinegar
1 lb Acabonac Farms Stew Cubes or Short Ribs (chopped)
cheese to serve
- Set Instant Pot to sauté and add olive oil and beef, cook over high heat for 5 - 10 minutes browning beef on all sides.
-Add garlic and onions, continue to sauté for 3 minutes until garlic is fragrant and onions turn translucent. Stir occasionally and do not allow to burn.
-Add all spices and toast in the hot oil for 1 minute or until fragrant.
-Add tomato paste and toast in hot oil for 1 minute until color darkens.
-Add carrots, peppers, pumpkin, corn, tomatoes, black beans and chicken stock. Give pot a good stir to combine all ingredients.
-Place lid on Instant Pot and cook on high pressure for 45 minutes.
-When time is up perform a quick pressure release and stir in vinegar. Taste for seasoning and add additional salt if necessary.
-Serve with crusty bread and cheese.