Forget the lattes—this is the savory pumpkin spice recipe your autumn has been waiting for! This Instant Pot Pumpkin Spice Stew is a warm, velvety hug in a bowl, blending the earthy sweetness of pumpkin with smoky bacon, roasted garlic, and a delicate whisper of fall spices. It’s incredibly fast, ridiculously easy, and delivers a gourmet flavor profile that tastes like it simmered for hours. Get ready to discover your new favorite 20-minute meal for chilly evenings.
Ingredients
• 1.5 cups / 360 ml chicken broth
• 1 cup / 150g diced fresh pie pumpkin or butternut squash
• ½ cup / 120g pumpkin puree
• ½ cup / 120 ml heavy whipping cream
• 4 tbsp / 57g butter
• 1 medium onion, roughly chopped
• 2 cloves roasted garlic, minced
• 4 slices cooked bacon, crumbled
• 3 tbsp / 45 ml leftover bacon grease (optional, but recommended)
• ½ tsp freshly minced ginger
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 large bay leaf
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the butter and reserved bacon grease and allow it to melt completely.
3. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent.
4. Stir in the minced roasted garlic and fresh ginger. Continue to sauté for one more minute until fragrant.
5. Add the ground coriander, cinnamon, and nutmeg. Stir constantly for 30 seconds to toast the spices and deepen their flavor.
6. Pour in the chicken broth to deglaze the pot, using a wooden spoon to scrape any flavorful browned bits from the bottom.
7. Stir in the diced pumpkin, pumpkin puree, crumbled bacon, and the bay leaf. Season generously with salt and pepper.
8. Cancel the ‘Sauté’ function. Secure the lid, turn the steam release valve to the ‘Sealing’ position, and select the ‘Stew/Meat’ or ‘Pressure Cook’ (High) setting for 15 minutes.
9. Once the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting.’
10. Remove the lid and discard the bay leaf. Stir in the heavy whipping cream until the stew is smooth and creamy. Taste and adjust seasoning as needed before serving hot.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 180 | Total Fats 11g | Net Carbs: 7g | Protein 13g | Fiber: 3g
Pro Tips
• for Success
• For a thicker, more velvety consistency, use an immersion blender to partially blend the stew before stirring in the heavy cream.
• Garnish with a dollop of sour cream, a sprinkle of toasted pumpkin seeds (pepitas), and some fresh chives for added texture and a pop of color.
• To make this recipe vegetarian, simply swap the chicken broth for vegetable broth and omit the bacon and bacon grease, using olive oil to sauté the onions instead.
• This stew stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
FAQ
Q: Can I make this pumpkin spice stew vegetarian
A: Yes, to make this recipe vegetarian, simply swap the chicken broth for vegetable broth. Omit the bacon and bacon grease, and use olive oil to sauté the onions instead.
Q: What can I use instead of fresh pumpkin
A: You can easily substitute the diced fresh pie pumpkin with an equal amount of diced butternut squash for a similar earthy and sweet flavor.
Q: How do I make this pumpkin stew thicker
A: For a thicker, more velvety consistency, use an immersion blender to partially blend the stew after pressure cooking and before you stir in the heavy cream.
Q: How long can I store leftover pumpkin stew
A: This stew stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
