Begin by setting your Instant Pot to high sauté. Add a splash of avocado oil and let it heat up for about 1 minute. Carefully add the ground meat, browning it for 3-5 minutes until it's evenly cooked and no longer pink. Drain any excess fat before moving on to the next step.

Add the chopped yellow onion, minced garlic, and diced green bell peppers to the pot. Sauté these vegetables for about 4-6 minutes, stirring occasionally, until they become tender and aromatic.

Stir in the fire-roasted tomatoes along with the cacao powder, chili powder, nutmeg, paprika, cinnamon, cumin, sea salt, and black pepper. Scrape the bottom of the pot to release any browned bits.

Pour in the bone broth, followed by the creamy canned pumpkin. Stir gently to combine all ingredients.

Seal the Instant Pot lid and set it to manual high pressure for 10 minutes. Once the timer goes off, perform a quick release to let out the steam safely.

If you prefer the stovetop method, heat a large pot over medium-high heat and follow the same steps.

Before serving, give your Paleo Pumpkin Chili a final taste and adjust the seasoning if needed. Serve it with your favorite toppings.