1Heat 1 tablespoon of olive oil in the pressure cooker and add the mince in 2 batches and brown on all sides, approximately 4 mins for each batch. Remove the meat from the pot and set aside in a bowl
2Heat up 1 tablespoon of oil in the pressure cooker, add in the onion and water, stir to deglaze the pot if necessary and cook for 5 mins to soften the onion
3Add in the scotch bonnet and garlic and stir briefly before adding in the cooked minced. Then stir in the rest of the ingredients from the cinnamon to the stock and mix well
4Lock the lid, switch to the 12lb setting and bring the cooker up to pressure. Reduce the heat to maintain the pressure (making sure the visual pressure indicator is still up) and cook the chilli for 8 mins
5Then switch off the heat and release the steam. When the pressure is fully released, open the lid, stir the chilli and serve
6This pumpkin chilli goes well with rice or bread, and sliced radishes, spring onions and chopped coriander
7Note: Maggi is a stock cube used in Africa that you can buy from African shops or online. Dissolve one large Maggi cube in the 650mls of water to make the Maggi stock. If you cannot find an African produce store in your local area, use a beef stock cube as an alternative.