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+ servings
Chicken Chili recipe in a white bowl with cilantro as a garnish.
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4.78 from 9 votes

Instant Pot Pumpkin Chicken Chili

Instant Pot Pumpkin Chicken Chili is a quick and easy chili recipe to bring in the Fall season!!  Since this pumpkin chili recipe is made in the Instant Pot you can enjoy your healthy, dairy-free, and gluten free dinner recipe in a fraction of the time. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings


  • 2 Tbsp. olive oil
  • 1 cup sweet onion finely diced
  • 1 cup green bell pepper finely diced
  • 1 jalapeno seeded, finely diced
  • 2 cloves garlic crushed
  • 3 cups chicken broth regular
  • 1 ½ pounds chicken breasts
  • 15 oz. pumpkin puree canned or homemade
  • 2 Tbsp. tomato paste
  • 15 oz. canned black beans rinsed and drained

Pumpkin Chili Seasonings:

  • 2 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. ground sage
  • 1 ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • Pinch cayenne pepper
  • Pinch cinnamon


  • Green Onions optional
  • Cilantro optional


  • Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
  • Add crushed garlic and saute for 1 minute or until lightly browned.
  • Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
  • In a small bowl whisk together the pumpkin chili seasoning ingredients.
  • Add chicken breasts, pumpkin puree, tomato paste, black beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
  • Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
  • Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
  • Release the pressure valve. Shred chicken breasts with a fork.
  • Serve pumpkin chicken chili with finely chopped green onions and cilantro and enjoy!



*Slow Cooker Instructions:  add all of your ingredients into a 6-quart slow cooker, making sure to get some liquid underneath the chicken breasts, give it a good stir, and cook your pumpkin chili for 6 hours on low in the Crock-Pot.
**Leave out the black beans to bring the carb count down to 12 carbs / 4 grams of fiber per serving.
***Each serving is 7 Weight Watchers SmartPoints.


Calories: 299kcal | Carbohydrates: 24g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1384mg | Potassium: 1066mg | Fiber: 9g | Sugar: 4g | Vitamin A: 11970IU | Vitamin C: 40.6mg | Calcium: 85mg | Iron: 4.2mg