Pumpkin Curry Chicken Chili

I love this recipe because I can make it so many different ways. I just tried it as a chili today and loved it.  I will post this recipe and then below the recipe tell you the different ways I have modified it in the past.

Pumpkin Curry Chicken Chili
2 cups canned pumpkin
4 tbs butter (or coconut oil)
1/2 onion
2 cloves garlic
3 cups chicken broth
3 cooked and cubed chicken breasts
1 bay leaf
1 1/2 tsp yellow curry
1 pinch nutmeg
1/4 tsp pepper
1 1/2 tsp slat
3 cans white chili beans
1 14 oz can coconut milk

Set instant pot to sauté.  Add onions and garlic. Sauté until the onions are tender.  Add all the other ingredients except coconut milk.  Set the beans/chili button and cook for 15 minutes. Add coconut milk.  Switch instant pot back to sauté and stir until the milk is heated.  You’re done!!

Other ways I have made this recipe:

  • Add cooked rice instead of beans.
2 cups canned pumpkin
2 cups coconut milk
4 tbs butter (or coconut oil)
1/2 onion
2 cloves garlic
4 cups chicken broth
3 cooked and cubed chicken breasts
1 bay leaf
1 1/2 tsp yellow curry
1 pinch nutmeg
1/4 tsp pepper
1 1/2 tsp slat
2 cups rice (can use cauliflower rice)
  • Bring all ingredients except rice and milk to a boil and simmer for 30 minutes.  Add rice and coconut milk. Heat milk through.
  •  Add sweet potatoes or regular cubed potatoes instead of rice.  You can cook these before or add to the instant pot at the end and set to manual and cook for 7 minutes.
For super easy and quick just skip the sauté step and add everything together.  I do like to sauté before but have done it both ways and it works either way.  Instead of pressure cooking just add all ingredients to a pot and bring to a boil and then simmer for 30 minutes. 
I also like to add a rotisserie chicken that is already cooked so I don’t have to cook the chicken.  If you do cook the chicken just do that step first…..in your instant pot of course!

 

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