Step 1

Select the saute function on the Instant Pot. Once hot, coat the pot with oil. Add the onion and saute for 2-3 minutes. Now add in the chorizo and cook almost all the way through (about 4 minutes). Now toss in the jalapenos and bell peppers, cook another 2 minutes, then select cancel.

Step 2

Mix the spices and salt in a small bowl, now add them to the chorizo/veggie mix. Stir to coat, then pour in the beer to deglaze the pot. Add the pumpkin, chipotle pepper and adobo, then the tomatoes. Nestle the chicken on top and secure the lid.

Step 3

Cook on high pressure for 20 minutes. Use a quick release. Once steam is released, remove the lid and select cancel. Let the chili sit for about 10 minutes before serving.

Step 4

On the stovetop, heat up a large pot to medium high heat, add oil, garlic, onion, and peppers. Saute vegetables until fragrant, about 5 minutes.

Step 5

While vegetables are cooking, cut the chicken breast into small chunks, about 1 1inch. Add chicken, and chorizo, lower heat to medium. If using chorizo in casing, after a few minutes, begin to break apart the sausage. Cook meat and vegetables for another 10-12 minutes, or until meat is almost cooked through.

Step 6

Mix together spices in a small bowl: chili powder, cumin, paprika, oregano, and salt. Add spices to meat and vegetables. Coat the meat and vegetables evenly. Add in the beer or chicken broth.

Step 7

Add tomatoes, chipotle peppers and adobo sauce, and pumpkin puree. Continue to stir and mix.

Step 8

Lower heat to a simmer, and let cook for at least 30 minutes, up to an hour, stirring occasionally.

Step 9

Serve hot, add cilantro and avocado to garnish (optional)