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
Scale
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.
