Name: Instant Pot Pumpkin Walnut Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 28-ounce can fire-roasted tomatoes; ½ onion, minced; 3 cloves garlic, minced; 2 poblano peppers, chopped; 2-3 chipotle peppers, chopped; 2 cups walnuts, chopped; 1 cup red lentils; 1 cup bulgur; 2 tablespoons chili powder; 1 tablespoon smoked paprika; 1 tablespoon salt; 6 cups water or broth (using the emptied tomato can to measure about 2 refills); 1 14-ounce can pumpkin puree; 2 or 3 14-ounce cans black beans, rinsed and drained

Jump to Recipe

If you’ve been searching for a chili that’s bursting with bold flavors, hearty textures, and a bit of a twist, then the Instant Pot Pumpkin Walnut Chili is exactly what your kitchen needs. This vibrant dish takes the comforting warmth of chili and elevates it with the natural creaminess of pumpkin puree and the satisfying crunch of walnuts. Using the Instant Pot means all those rich flavors meld together quickly, giving you a soul-warming meal that’s perfect for any day when you want something cozy, nutritious, and downright delicious.

Instant Pot Pumpkin Walnut Chili Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Instant Pot Pumpkin Walnut Chili comes from a handful of simple, thoughtfully chosen ingredients. Each one builds the dish’s rich depth and heartiness, providing layers of flavor, color, and texture that will keep you coming back for seconds.

Fire-roasted tomatoes: Add a smoky sweetness that forms the chili’s vibrant base.
Half an onion, minced: Brings a subtle sharpness and a touch of sweetness once cooked.
Garlic cloves, minced: These infuse every bite with warm, pungent goodness.
Poblano peppers, chopped: Offer gentle heat and a complex pepper flavor that’s not overpowering.
Chipotle peppers, chopped: Bring smoky, spicy fire for that perfect chili kick.
Chopped walnuts: Add a delightful crunch and earthy richness, setting this chili apart.
Red lentils: Provide protein and a creamy texture as they cook down.
Bulgur: Adds chewiness and body, creating a wonderful mouthfeel.
Chili powder: The cornerstone of chili flavor — vibrant and warming.
Smoked paprika: Enhances smoky undertones without overpowering.
Salt: Essential to balance and amplify all the flavors.
Water or broth: The liquid that helps everything cook evenly and lets the flavors meld.
Pumpkin puree: Brings subtle sweetness and creamy texture that’s unexpected and delightful.
Black beans, rinsed and drained: Add hearty protein and earthiness that rounds out the chili.

How to Make Instant Pot Pumpkin Walnut Chili

Step 1: Gather and Prep Your Ingredients

Before starting, make sure all your ingredients are ready to go — mince that onion and garlic, chop the poblanos, chipotles, and walnuts, and rinse your black beans. This prep ensures a smooth cooking process once everything goes into the Instant Pot.

Step 2: Combine Ingredients in the Instant Pot

Place the fire-roasted tomatoes, minced onion and garlic, chopped poblanos and chipotles, walnuts, red lentils, bulgur, chili powder, smoked paprika, salt, and 6 cups of water or broth into the Instant Pot. Each ingredient adds its own flair, setting up a complex flavor foundation.

Step 3: Pressure Cook on Soup Mode

Seal the lid and set your Instant Pot to soup mode for 30 minutes. During this time, the heat and pressure unlock the flavors and tenderize the lentils and bulgur perfectly. Trust the process — the wait will be worth it.

Step 4: Add Pumpkin and Beans, Then Finish

After pressure cooking, carefully release the steam, then stir in the pumpkin puree and rinsed black beans. These additions enhance texture and flavor while keeping all those cozy chili vibes. Taste and adjust salt or spice if needed before serving.

How to Serve Instant Pot Pumpkin Walnut Chili

Garnishes

Top your bowl of Instant Pot Pumpkin Walnut Chili with fresh avocado slices, bright lime wedges, chopped cilantro, or a dollop of sour cream for added creaminess. Each garnish brings a fresh contrast that complements the chili’s warmth beautifully.

Side Dishes

This chili shines alongside crunchy tortilla chips for dipping, fluffy white rice to soak up the sauce, or warm cornbread to add a touch of sweetness. These sides balance the meal and make it feel extra special.

Creative Ways to Present

For a fun twist, serve this chili inside roasted bell peppers or scoop it over baked sweet potatoes. You could even turn it into a chili-stuffed baked potato stew bowl for an inviting, one-dish wonder. The Instant Pot Pumpkin Walnut Chili is versatile enough to shine in many forms.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Pumpkin Walnut Chili keeps wonderfully in an airtight container stored in the refrigerator. It will stay fresh for up to 4 days, giving you easy access to a hearty meal even on your busiest days.

Freezing

This chili freezes beautifully, making it perfect for meal prep. Portion it into freezer-safe containers or bags, then store for up to 3 months. When you want a quick, nourishing meal, just thaw and heat.

Reheating

Reheat Instant Pot Pumpkin Walnut Chili gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it has thickened too much. You can also reheat portions in the microwave, covered, in 1-2 minute bursts, stirring in between.

FAQs

Can I make this chili without the walnuts?

Absolutely! While walnuts add a wonderful crunch and earthiness, you can omit them if you have allergies or prefer a smoother texture. You might consider substituting with chopped pecans or leaving them out completely without sacrificing flavor.

Is the Instant Pot necessary for this recipe?

The Instant Pot speeds up the cooking process and helps meld the flavors beautifully, but you can simmer this chili on the stove for about an hour, stirring occasionally. Just keep an eye on the liquid levels and lentil tenderness if you go stove-top.

How spicy is this chili?

The heat level depends largely on how many chipotle peppers you add and how spicy your chile powder is. Two to three chipotles give it a nice smoky heat without overwhelming most palates. Feel free to adjust to your preferred spice level.

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes! The recipe specifically calls for canned pumpkin puree, which is smooth and convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling to avoid added spices or sugars.

What if I want to make it vegan or vegetarian?

This chili is naturally vegan and packed with plant-based protein from lentils, beans, and walnuts. Just verify your broth is vegetarian or use water to keep it completely plant-based.

Final Thoughts

Trying the Instant Pot Pumpkin Walnut Chili is an absolute must if you love hearty, flavorful meals with a little unexpected twist. It’s a beautiful blend of smoky heat, creamy pumpkin, and satisfying crunch that works perfectly any time you want comfort food with a gourmet flair. I can’t wait for you to make it and enjoy every cozy spoonful!

Instant Pot Pumpkin Walnut Chili Recipe

★★★★★

4.8 from 10 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This hearty Instant Pot Pumpkin Walnut Chili is a flavorful and nutritious twist on classic chili, featuring rich fire-roasted tomatoes, smoky chipotle peppers, crunchy walnuts, and creamy pumpkin puree. Perfect for a comforting meal that’s packed with plant-based protein and fiber, it’s ideal for weeknight dinners or meal prep.

Instructions

Prepare Ingredients: Mince the onion and garlic, chop the poblano peppers and chipotle peppers, and chop the walnuts. Rinse and drain the black beans if using canned.
Add to Instant Pot: Into the Instant Pot, add fire-roasted tomatoes, minced onion and garlic, chopped poblanos and chipotle peppers, chopped walnuts, red lentils, bulgur, chili powder, smoked paprika, salt, and 6 cups of water or broth.
Cook the Chili: Close the Instant Pot lid securely and set to Soup mode or Manual mode for 30 minutes to allow the flavors to meld and cook the lentils and bulgur thoroughly.
Release and Add Pumpkin and Beans: Once cooking is done, carefully release the steam using the quick-release method. Open the lid, stir in the pumpkin puree and black beans thoroughly to heat through.
Season and Adjust: Taste and adjust seasoning by adding more salt or spices as desired. If the chili is too thick, thin it out with additional water or broth to your preferred consistency.
Serve: Serve hot, garnished with your choice of avocado, lime wedges, fresh cilantro, tortilla chips, rice, or cornbread for a complete meal.

Notes

You can substitute bulgur with quinoa or rice if preferred, adjusting cooking time accordingly.
Chipotle peppers vary in heat; adjust quantity based on your heat preference.
For a vegan version, use vegetable broth if opting for broth instead of water.
This chili tastes even better the next day as flavors meld further.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Instant Pot, Pressure Cooking
Cuisine: American