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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 299 kcal
Ingredients
- 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
Toppings:
- Green Onions optional
- Cilantro optional
Instructions
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Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
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Add crushed garlic and saute for 1 minute or until lightly browned.
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Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
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In a small bowl whisk together the pumpkin chili seasoning ingredients.
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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.
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Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
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Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
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Release the pressure valve. Shred chicken breasts with a fork.
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Serve pumpkin chicken chili with finely chopped green onions and cilantro and enjoy!
Recipe Video
Recipe Notes
*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.
Nutrition Facts
Instant Pot Pumpkin Chicken Chili
Amount Per Serving
Calories 299
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1384mg60%
Potassium 1066mg30%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 4g4%
Protein 30g60%
Vitamin A 11970IU239%
Vitamin C 40.6mg49%
Calcium 85mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.