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Set your 6 quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
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Add crushed garlic and saute for 1 minute or until lightly browned.
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Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
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In a small bowl whisk together the pumpkin chili seasoning ingredients.
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Add chicken breasts, pumpkin puree, red kidney beans and seasoning ingredients to the Instant Pot. Give it a few stirs and make sure some liquid gets underneath the chicken breasts.
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Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 12 minutes.
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Once the Instant Pot is done cooking the chili, let chili sit in the Instant Pot for 10 minutes. (10 minute Natural Pressure release.)
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Release the pressure valve. Shred chicken breasts with a fork.
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Serve pumpkin chicken chili with finely chopped green onions and avocado slices and cheddar cheese if desired.