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Instant Pot Paleo Pumpkin Chicken Chili

If you’re like me and tired of the same ol’ pumpkin spice baking recipes this season - this Instant Pot Pumpkin Chicken Chili is a great savoury option and the perfect way to switch things up!

If you’re following a Paleo diet, you’re definitely in luck, because it’s also a fully paleo recipe! It’s super high in protein and low in carbohydrates (it’s basically chicken and vegetables), rather than a typical chili that uses beans.

But, don’t worry! It is still very filling and very, very satisfying.

For All My Carb Lovers (Like Myself):

I actually kicked myself a few times because I totally forgot to buy some fresh bread to serve with this chili, but take it from me, it’s truly perfect when paired with some warm crusty bread for dipping. So, if carbs are your thang, I highly recommend serving this up with a side of warm bread of your choosing. (You can thank me later.)

Can I Swap Canned Pumpkin For Fresh?

Let’s face it, I’m lazy AF and don’t have the time to do all the work it takes to scoop out the seeds, bake and puree a whole pumpkin myself. #teameasyoverhere! But, yes! Although I personally like to use canned pumpkins over whole ones, you can absolutely swap out the canned pumpkin in this recipe for the same amount of cooked pumpkin - if you’re into that sort of thing.

What If I Don’t Have An Instant Pot?

No worries! You can still follow this recipe (almost!) to the T. You just need to spend a bit more time cooking the chicken and letting the stock simmer down. (I’d add about 20-30 minutes to your time just letting all the flavours come together.)

I really hope this recipe gives you the same homely, soothing and comforting vibe it gave me.

Warm Chili, on a Chilly Day. (I know; I know comedy isn’t my forte lol)

Grab the full recipe + deets below!


  • 2 Tbsp grapeseed oil

  • 1.5 lbs boneless skinless chicken breasts, cubed

  • 1 white onion, chopped

  • 2 garlic cloves, minced

  • 1 Tbsp chilli powder

  • 1 tsp dried oregano

  • 1/2 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 2 celery stalks, chopped

  • 2 large carrots, peeled and chopped

  • 1 (15-ounce) can pumpkin puree

  • 1 cup chicken broth

  • 1 medium heirloom tomato, chopped

  • sea salt and black pepper to taste


  • 5-6 fresh basil leaves, julienned

  • greek yogurt


Turn your Instant Pot to Sauté mode and add the grapeseed oil once hot.

Add the chopped chicken, onion and garlic and brown for around 3 to 5 minutes - until as much liquid is seeping out as possible.

Next, stir in the salt, pepper, chili powder, oregano, ginger and cinnamon (hold the fresh basil until after it cooks!), carrots and celery and continue sautéing for 1 to 3 minutes, until spices are fragrant.

Stir in the pumpkin puree, chicken broth, and heirloom tomato until just combined.

Secure the lid on the Instant Pot and press Pressure Cook. Adjust the time to 10 minutes and make sure the pressure release valve is on Sealing. Once the cook cycle is complete, allow the Instant Pot to release pressure on its own for 5-10 minutes before manually releasing any remaining steam.

Serve immediately with a dollop of greek yogurt + fresh basil.


Calories per serving, 333

Fats, 9g

Carbohydrates, 18g

Fibre, 5g

Protein, 42g

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