Cook a comforting and nourishing pot of Maple Pumpkin Chili in your Instant Pot this fall and winter! The recipe is easy to make and is freezer friendly too!

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It’s allllllmost chili season. This makes me so excited, y’all! That means that it’s almost scarf season, and boot season, and holiday music season, and cinnamon smelling home season, and be-outside-without-sweating season!!!

I made a batch of this Maple Pumpkin Chili this week so that I could film it for the blog and for YouTube. We even ate outside so I could take advantage of the beautiful evening light. The chili was delicious, but the weather was still too hot.

Thankfully, though, this recipe is also freezer-friendly, so instead of just making enough for one night’s dinner, I doubled the recipe and I have a Maple Pumpkin Chili in the freezer ready for our first cold spell! 

Check out the Cook with Me || Maple Pumpkin Chili & Skillet Cornbread video on YouTube!

This chili is incredibly easy to make. The only prep is browning the meat and chopping an onion. It’s full of healthy, vitamin-rich ingredients that will satisfy and nourish you all season long.

Plus, (and this is always one of my favorite things about any recipe), all the ingredients can be kept ready to go in the freezer or on the pantry shelf. Or just go ahead and assemble everything into a freezer meal that can be transferred from frozen to the Instant Pot.

Maple Pumpkin Chili in the Instant Pot

A few things to note:

• Make sure you buy pumpkin puree and not pumpkin pie filling. OR you can easily make your own pumpkin puree in your Instant Pot.
• If you want more Instant Pot freezer meals, you can check out Freezer Meals Round One, Freezer Meals Round Two, and the Instant Pot Freezer Soups plan.
• If you’re not already cooking dried beans in your Instant Pot…it’s so easy and a great way to save money! I have step-by-step instructions in my cookbook, or you can find instructions in the Top 15 Must-Have Instant Pot Recipes post.
• Don’t forget the cornbread! You can easily make a pan of Skillet Cornbread while your chili cooks. If you don’t already have a cast iron pan, I HIGHLY recommend this Lodge 10″ skillet. I use it for cornbread, one-hour focaccia, skillet cookies, frittatas, and so much more! If you’re intimidated by cast iron, I can help with the 15 Things You Need to Know About Cast Iron).
• Need more easy weeknight meals in your life? Check out my e-cookbook, Essential Weeknight Meals for the Busy Family!

Maple Pumpkin Chili

★★★★★ 5 from 5 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 10 minutes high pressure
• Total Time: 0 hours
• Yield: 6-8 servings 1x
• Category: dinner
• Method: pressure cooking

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Description

Cook a comforting and nourishing pot of Maple Pumpkin Chili in your Instant Pot this fall and winter! The recipe is easy to make and is freezer friendly too!

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Ingredients

Scale 1x2x3x

• 2 sweet Italian sausages, casings removed
• 1/2 lb ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp freshly ground pepper
• 1 1/2 tsp kosher salt
• 1 C pumpkin puree
• 1 14oz can kidney beans, drained & rinsed
• 1 can diced tomatoes
• 2 Tbsp maple syrup
• 2 C beef broth

Cook Mode Prevent your screen from going dark

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Instructions

1. Turn the Instant Pot on to Sauté. When the screen reads HOT, add the sausage and the ground beef. Cook the sausage & beef until it browns and begins to crumble. Use this time to prep your remaining ingredients!
2. Drain the grease, then return the meat mixture to the pot. (If doubling the recipe to freeze, portion out half the meat mixture to cool before transferring it to a freezer bag).
3. Add the remaining ingredients to the Instant Pot. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 10 minutes on high pressure.
4. When the cook time is complete, you can quick release or naturally release the pressure.
5. Serve with a dollop of sour cream/plain Greek yogurt, and Skillet Cornbread or One-Hour Focaccia if possible!

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Notes

• Double the ingredients to make one for tonight and one for the freezer. (Or two for the freezer now!)
• TO COOK FROM FROZEN :: Pour a quarter cup of water in the bottom of the Instant Pot. Transfer frozen chili mixture to the Instant Pot liner. Cover and set the Instant Pot to 10 minutes high pressure. The chili will take longer to come to pressure when starting from frozen.

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