Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon canola oil
  • 1 large yellow onion (diced)
  • 1 green bell pepper (seeded and diced)
  • 2 lbs. extra lean ground beef
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cocoa powder
  • ½ tablespoon pumpkin pie spice
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt (plus more if needed to taste)
  • ½ teaspoon black pepper
  • 1 cup apple cider (hard cider can also be used)
  • 15 oz. canned pumpkin puree
  • 30 oz. canned red kidney beans (drained and rinsed (2 small cans))
  • 28 oz. canned crushed tomatoes
  • 2 tablespoons hot sauce, such as Frank's ((optional))
  • ¼ cup fresh cilantro (finely chopped (optional))
  • lime wedges, shredded cheese, sour cream, chopped avocado, chopped tomato, sliced green onion, and/or extra cilantro

Instruction

  • Turn the Instant Pot to the "Sauté" function.
  • Sauté onions and bell pepper in canola oil (1 tablespoon) until softened and starting to brown, stirring occasionally (about 5 minutes).
  • Add ground beef and cook, crumbling as you go, until browned (about 5 more minutes).
  • Add chili powder (1 ½ tablespoons), cocoa powder (1 tablespoon), and pumpkin pie spice (½ tablespoon), cayenne pepper (¼ teaspoon), kosher salt (1 teaspoon), and black pepper (½ teaspoon). Stir to coat everything.
  • Add the 1 cup of apple cider and stir, scraping up any stuck bits at the bottom of the pressure cooker as you go.
  • Add the canned pumpkin, beans, crushed tomato, and hot sauce (if using). Stir to mix together well.
  • Cover Instant Pot and set to manual at high pressure for 20 minutes.
  • When time is up, allow the pressure to release naturally or use the quick release, waiting until the float valve has sunk down before opening.
  • Stir in the fresh cilantro if using (¼ cup) and season with more salt if needed (you're likely going to need a lot of salt- make sure you taste it!).
  • Serve with optional toppings on its own or on top of spaghetti, cornbread, or rice.