Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the ground beef, breaking it apart with a spoon until browned.
  2. Stir in the diced onion and red bell pepper, cooking until the onions turn translucent and the beef is caramelized.
  3. Add the minced garlic and cook for another 60 seconds until fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toast the spices with the meat for 2 minutes.
  5. Pour in the apple cider vinegar and beef broth, scraping the bottom of the pot to deglaze.
  6. Stir in the pumpkin puree, crushed tomatoes, and drained kidney beans.
  7. Secure the lid, set to high pressure, and cook according to time, followed by a natural pressure release.