If you are looking for a comforting, hearty dish that bursts with flavor and offers a unique twist on traditional chili, the Instant Pot Pumpkin Chicken Chili Recipe is your new best friend. Combining tender chicken, creamy pumpkin puree, and an irresistible blend of spices, this chili is perfect for cozy evenings or when you want something warm and nourishing in under an hour. It’s a wonderful way to enjoy pumpkin beyond the usual sweet treats and lets the rich taste of fall shine through every bite.
Ingredients You’ll Need
Gathering the right ingredients for the Instant Pot Pumpkin Chicken Chili Recipe is delightfully simple, yet each one plays a special role in building layers of taste, texture, and inviting color in the pot. From the sweetness of onions and peppers to the earthiness of pumpkin and signature chili spices, these components come together beautifully to create a dish that feels both familiar and fresh.
- 2 Tbsp. olive oil: Essential for sautéing the veggies and adding depth to the chili’s base.
- 1 cup sweet onion (finely diced): Gives a natural sweetness and soft texture that balances spices.
- 1 cup green bell pepper (finely diced): Adds a fresh crunch and vibrant green color.
- 1 jalapeño (seeded, finely diced): Brings a subtle heat without overpowering the dish.
- 2 cloves garlic (crushed): Packs a punch of rich aroma and flavor.
- 3 cups chicken broth (regular): Provides the liquid base for a perfectly saucy chili.
- 1 ½ pounds chicken breasts: The protein heart of the chili, becomes tender and shreddable.
- 15 oz. pumpkin puree (canned or homemade): Adds creaminess, natural sweetness, and a beautiful autumnal touch.
- 2 Tbsp. tomato paste: Intensifies the tomatoey depth and thickens the chili.
- 1 (15.5-ounce) can black beans (rinsed and drained): For added texture, fiber, and protein.
- 2 tsp. chili powder: The star spice that brings warmth and familiarity.
- 1 tsp. cumin: Offers earthy undertones that complement the smoky chili powder.
- ½ tsp. paprika: Adds subtle sweetness and color.
- ¼ tsp. ground sage: A hint of woodsy earthiness that pairs beautifully with pumpkin.
- 1 ½ tsp. salt (to taste): Enhances all the flavors in the pot.
- ¼ tsp. pepper (to taste): Adds just the right amount of spice.
- Pinch cayenne pepper: For a gentle kick that wakes up the palate.
- Pinch cinnamon: A secret warming note that ties the pumpkin and chili spices together wonderfully.
- Green onions (optional): Fresh garnish to brighten every spoonful.
- Cilantro (optional): Adds a fragrant, herbaceous finish.
How to Make Instant Pot Pumpkin Chicken Chili Recipe
Step 1: Sauté the Aromatics
Set your 6-quart Instant Pot to the sauté function and pour in the olive oil. Toss in the finely diced sweet onion, green bell pepper, and jalapeño. Let these soften and release their natural sweetness, sautéing for about 4 to 5 minutes. This step builds the flavorful foundation of your chili.
Step 2: Add Garlic and Toast
Next, throw in the crushed garlic and let it cook for another minute until it’s fragrant and lightly browned. This brief toasting releases essential oils that will deepen the dish’s taste.
Step 3: Pour in Chicken Broth
Pour in the chicken broth and carefully use a wooden spoon to scrape the bottom of the pot, loosening any tasty browned bits stuck there. These little bits pack serious flavor into your chili base.
Step 4: Mix the Seasonings
In a small bowl, whisk together the chili powder, cumin, paprika, ground sage, salt, pepper, cayenne pepper, and cinnamon. This aromatic blend is what makes this Instant Pot Pumpkin Chicken Chili Recipe truly unique and delicious.
Step 5: Combine Main Ingredients
Place the chicken breasts into the pot and add the pumpkin puree, tomato paste, black beans, and seasoning mix. Stir gently to distribute the ingredients evenly, making sure some broth seeps beneath the chicken to cook properly.
Step 6: Pressure Cook
Secure the lid on your Instant Pot and set the pressure release valve to sealed. Select the high-pressure setting and cook for 12 minutes. This method tenderizes the chicken and allows all the flavors to meld in no time.
Step 7: Natural Pressure Release
Once the cooking cycle finishes, let the pot sit undisturbed for 10 minutes to naturally release pressure. This extra time helps the chili thicken and flavors deepen beautifully.
Step 8: Shred the Chicken
Carefully release the remaining pressure, then open the lid. Using two forks, shred the chicken breasts directly in the pot, blending the tender meat into the rich pumpkin chili mixture.
Step 9: Final Stir and Serve
Give everything a good stir, taste, and adjust seasoning if needed. Your Instant Pot Pumpkin Chicken Chili Recipe is ready to warm up your soul!
How to Serve Instant Pot Pumpkin Chicken Chili Recipe
Garnishes
Elevate your bowl with finely chopped green onions and fresh cilantro for a burst of color and brightness that perfectly contrasts the creamy chili base. A dollop of sour cream or shredded cheese can also be delightful additions.
Side Dishes
This chili pairs wonderfully with warm cornbread, fluffy rice, or crunchy tortilla chips. Whatever you choose, these sides help balance the creamy texture of the pumpkin with added heartiness and a satisfying crunch.
Creative Ways to Present
For a fun twist, serve this chili in hollowed-out mini pumpkins or alongside a baked sweet potato. This adds an extra seasonal touch that makes this dish a perfect centerpiece for any fall or winter gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Pumpkin Chicken Chili Recipe in airtight containers in the refrigerator for up to 4 days. The flavors continue to deepen, making leftovers just as enjoyable—if not more so—than the initial serving.
Freezing
This chili freezes beautifully! Portion it into freezer-safe containers or heavy-duty freezer bags and it will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, but make sure to stir halfway to heat evenly without drying out the chicken or pumpkin.
FAQs
Can I use other cuts of chicken instead of breasts?
Absolutely! Chicken thighs work well for this recipe and tend to stay juicy. If using thighs, adjust the cooking time slightly to ensure tenderness.
Is canned pumpkin puree different from pumpkin pie filling?
Yes, use pure pumpkin puree, not pumpkin pie filling, since pie filling contains added sugars and spices that could change the flavor profile of the chili.
Can this recipe be made in a slow cooker instead of an Instant Pot?
Yes, you can slow cook on low for 6-8 hours or high for 3-4 hours, but the Instant Pot truly speeds up the process and enhances melding of flavors quickly.
How spicy is this chili?
The heat level is mild to moderate thanks to jalapeño and cayenne pepper, but you can adjust the spice to your taste by adding more or fewer spicy ingredients.
Can I substitute black beans with other beans?
Definitely! Pinto beans or kidney beans make great alternatives that will hold up well in this chili and complement the pumpkin flavor nicely.
Final Thoughts
There’s something so satisfying about a bowl full of warm, creamy, and flavorful Instant Pot Pumpkin Chicken Chili Recipe on a crisp day. It’s not just a meal—it’s like wrapping yourself in a delicious, comforting hug. I can’t wait for you to try this recipe and experience the perfect balance of savory chicken, the subtle sweetness of pumpkin, and all those wonderful spices. Trust me, it’s going to become one of your go-to dishes this season and beyond!
Print
Instant Pot Pumpkin Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pumpkin Chicken Chili is a hearty and flavorful dish combining tender chicken breasts, creamy pumpkin puree, and black beans, seasoned with a blend of chili powder, cumin, and warming spices. Ready in just 30 minutes, it’s a perfect comforting meal for autumn or any time you crave a nutritious and delicious chili with a unique twist.
Ingredients
Vegetables and Aromatics
- 1 cup sweet onion, finely diced
- 1 cup green bell pepper, finely diced
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, crushed
- Green onions (optional, for garnish)
- Cilantro (optional, for garnish)
Meat
- 1 ½ pounds chicken breasts
Liquids and Canned Goods
- 3 cups chicken broth (regular)
- 15 oz. pumpkin puree (canned or homemade)
- 1 (15.5-ounce) can black beans, rinsed and drained
- 2 Tbsp. tomato paste
Oils and Spices
- 2 Tbsp. olive oil
- 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
Instructions
- Sauté Vegetables: Set your 6-quart Instant Pot to the sauté function and add olive oil, finely diced onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes until the vegetables are soft and aromatic.
- Add Garlic: Add the crushed garlic to the pot and sauté for an additional 1 minute until lightly browned and fragrant.
- Deglaze the Pot: Pour in the chicken broth and scrape the bottom of the Instant Pot to loosen any browned bits, preventing a burn warning during pressure cooking.
- Prepare Seasoning Mix: In a small bowl, whisk together the chili powder, cumin, paprika, ground sage, salt, pepper, cayenne pepper, and cinnamon to create the pumpkin chili seasoning.
- Add Main Ingredients: Add the chicken breasts, pumpkin puree, tomato paste, black beans, and the prepared seasoning blend into the Instant Pot. Stir gently to combine, making sure some liquid gets underneath the chicken breasts for even cooking.
- Pressure Cook: Cover the Instant Pot with the lid, set the pressure release valve to sealed, and select high pressure cooking for 12 minutes.
- Natural Release: After the cooking time ends, let the Instant Pot release pressure naturally for 10 minutes to keep the chicken tender and juicy.
- Shred Chicken: Carefully release any remaining pressure by opening the valve, then open the lid. Remove the chicken breasts and shred them with two forks, or shred directly in the pot for easier cleanup.
- Serve and Garnish: Stir the shredded chicken back into the chili, then serve hot garnished with finely chopped green onions and fresh cilantro if desired. Enjoy your hearty pumpkin chicken chili!
Notes
- Adjust the amount of jalapeño and cayenne pepper to control the heat level to your preference.
- If you don’t have pumpkin puree, canned butternut squash or sweet potato puree can be used as substitutes.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- This chili can be served with cornbread, rice, or tortilla chips for a complete meal.
- For a thicker chili, simmer with the lid off on sauté mode for a few minutes after shredding the chicken.
