Instant Pot Pumpkin Chili

• 1 Onion, Chopped
• 2 cloves Garlic, Minced
• 2 Bell Peppers (any Color), Cored And Diced
• 2 stalks Celery, Diced
• 2 Tablespoons Tomato Paste
• 2/3 cups Dried Black Beans (Alternatively, Use 15 Oz. Canned Black Beans And Reduce Water By 1 Cup)
• 1 can (15 Oz. Size) Diced Tomatoes, Not Drained
• 1 can (15 Oz. Size) Pumpkin
• 2-1/2 cups Water
• 1 pound Ground Turkey
• 1 Tablespoon Taco Seasoning
• 1 teaspoon (heaping) Pumpkin Spice
• Your Favorite Toppings

1. Place all ingredients (except for the toppings) in the inner pot of your instant pot. Stir well. Close lid and set the pressure valve to "sealing". Choose "pressure cook" and set the timer to 45 minutes.
2. Once the cooking time is up, do a natural pressure release for 5 minutes (just leave the instant pot alone). Then carefully manually release the remaining pressure and open the instant pot.
3. If your chili hasn't thickened enough, set the instant pot to saute (on low) and simmer for a few minutes to thicken.

onion, garlic, bell peppers, stalks celery, tomato paste, black beans, tomatoes, pumpkin, water, ground turkey, pumpkin spice, favorite toppings

Taken from tastykitchen.com/recipes/soups/instant-pot-pumpkin-chili/ (may not work)