Ingredients

The following ingredients have 6 Servings
  • 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)
  • 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
  • Green Onions (optional)
  • Cilantro (optional)

Instruction

  • 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!