Savory and nutrient-dense, here's a fun twist on a fall classic... pumpkin chili! Make it in the Instant Pot, on the stove top, or in your slow cooker and enjoy with cornbread plus your favorite toppings!
Combine pinto beans and enough water to fill a 1/2 gallon jar.
Cover and let sit at room temperature for at least 7 hours or up to 24 hours.
When ready to cook chili, drain and rinse beans. Set aside.
If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
Add ground meat of choice and onions.
Cook until browned. Drain any grease if necessary.
Add broth to deglaze the bottom of the pot, using a spatula or spoon to scrape off any stuck bits.
Add remaining ingredients, including the soaked pinto beans. Stir to mix well.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 15 to 30 minutes, depending on how firm or soft you like your beans. If using a stove-top cooker, bring to high pressure and maintain for 15 to 30 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove-top cooker).
Let sit for at least 15 minutes to naturally release pressure. Then quick release any remaining pressure, or wait until it fully depressurizes in about 20 to 25 minutes.
Serve and enjoy!
For already-cooked beans, set the Instant Pot to 10 minutes on manual.
If using beans other than pinto beans, check this time chart and set your pressure cooker accordingly.