I’ve been using my Instant Pot a lot more lately, but never thought to use it for beef brisket until now – and holy moly, am I glad I did. The beef was insanely flavorful, juicy, fall apart tender, and only took about an hour and a half to cook. I did have a bit of an advantage with this recipe though, since I used United Harvest‘s beef brisket. As I’ve mentioned before, United Harvest’s meat is out-of-this-world delicious, free of hormones, feed additives, and unnecessary antibiotics. If you want to give their brisket a try, you can purchase it here, using discount code SWEET for 5% off your order. The meat is packed at the source, flash frozen to lock in freshness, then delivered straight to your door within 72 hours. It’s such an easy process and SO worth it for the quality!

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I’m sure anyone living in Southern California is saying, “Chili? In 90 degree weather? Are you crazy?” Maybe. But it is fall, after all, and I’ve been itching to cook with pumpkin. I also purchased ground turkey, so it seemed fitting that I combine the two to make chili. Though the pumpkin is almost entirely masked by the other ingredients, it still adds a subtle sweet and earthy flavor.

If you’re not a pumpkin fan, check out these other chili recipes here and here.

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