Chilly evenings call for a hot bowl of chili! Our Instant Pot Pumpkin Chili is easy to make, gluten free, dairy free, and healthy. It's also lower in acid than most chili recipes and has no beans so it's perfect for sensitive tummies. Makes about 8-10 cups of chiliGluten free, dairy free, grain free/paleo option
Course Main dish/soup, Soup/Chili
Keyword Instant Pot Chili, Pressure cooker beef chili, pumpkin chili
Turn on your Instant Pot (or other pressure cooker) to the brown/saute setting and cook the ground beef and garlic in pot until it is cooked through and browned.
Add to the pressure cooker the green chili sauce, butternut squash, beef broth, and spices and seasonings. Stir to mix.
Close the pressure cooker lid and turn the pressure valve to "closed".
Set to "soup" setting on high for 7 minutes turn on.
Once the soup is done cooking, allow the pressure to naturally release for 30 minutes, then do a quick pressure release of any remaining pressure.
In a bowl, whisk together the tomato sauce, pumpkin, and Silk half and half (or canned coconut milk) and stir into the soup in the pressure cooker.
Serve topped with dairy free cheese, chopped chives, or dairy free sour cream (or all three!).
If you'd like to add beans to this recipe, simply add your favorite canned beans (drained and rinsed) to the chili with the pumpkin. Or give people the option to add beans to their own bowl of chili, which is what we do in our house.