4.6 from 15 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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 299 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 Tbsp. olive oil
- 1 cup sweet onion finely diced
- 1 cup green bell pepper finely diced
- 1 Jalapeño 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!
Cup of Yum
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 Information
Calories
299kcal
(15%)
Carbohydrates
24g
(8%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
1384mg
(58%)
Potassium
1066mg
(30%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
11970IU
(239%)
Vitamin C
40.6mg
(45%)
Calcium
85mg
(9%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 1384mg | 58% |
| Potassium | 1066mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 11970IU | 239% |
| Vitamin C | 40.6mg | 45% |
| Calcium | 85mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.