Instant Pot Pumpkin Chicken Chili
A hearty and healthy meal made easy in the Instant Pot! The pumpkin gives a nutritional boost and is a great way to sneak more veggies into your diet. This simple and flavourful meal will warm you up on a chilly day!
Servings 8 servings
Ingredients
- 1 yellow onion , diced
- 1 green pepper , diced
- 5 cloves garlic , minced
- 1 28 oz can diced tomatoes
- 1 19 oz can black beans , drained and rinsed
- 1 127 ml can chopped green chilies
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups chicken broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1 tsp salt
- 2 large chicken breasts
- Optional: shredded cheese, cilantro, tortilla chips, sour cream, jalapenos for serving
Instructions
- Stir together all ingredients, except for chicken breasts in the Instant Pot. Gently place chicken breasts on top of chili mixture.
- Put the lid on, turn the valve to sealing, select "Manual" and set to cook for 15 minutes on medium pressure. It will take approximately 10 minutes for the Instant Pot to build pressure and start the timer.
- When cook time is over, carefully turn the valve to venting for quick release of pressure. Wait until all the steam is released and the valve has dropped before removing the lid.
- Carefully remove chicken breasts from pot and shred them using two forks. Return shredded chicken to pot and stir.
- Serve with desired toppings, such as shredded cheese, sour cream, jalapenos or cilantro and enjoy!
Notes
This recipe can also be made in a slow cooker. Slow cook on High for 4 hours or on Low for 8 hours until chicken is fully cooked and tender enough to shred with a fork.