Chili is usually an all-day job for the slow cooker. With the instant pot, chili can be ready in 30 minutes from start to finish. Serve this delicious pumpkin chili with sour cream, green onions or corn bread.
Recipe courtesy of Chef Stefano Faita. Visit @FoodNetworkCA to watch the video.
Turn the Instant Pot to the “Sauté” function.
Add olive oil to the pot. Add onion and ground beef and cook, breaking up meat with a wooden spoon, until no longer pink and onions are starting to soften, about 5 minutes.
Add chili powder, paprika, pumpkin pie spice, Knorr® Selects™ Beef Bouillon Powder, water, kidney beans, tomatoes, diced peppers and butternut squash. Place lid on instant pot and set to manual at high pressure for 20 minutes.
Allow the pressure to release naturally or use the quick release valve on the instant pot, waiting until the float valve has sunk down before opening. Sprinkle with cilantro before serving.