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.
Servings: 6 servings
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
- 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!
Video
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
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
