Fall is coming y'all, I can feel it in my bones. I have already had my first Pumpkin Spice Latte, but beyond PSL's, pumpkin is such a versatile food! I love it in sweet and savory recipes alike. Beyond the yummy taste, the fiber, potassium, and vitamin C content in pumpkin all support heart health. So here is one of my favorite pumpkin recipes, Instant Pot Savory Pumpkin Shredded Chicken.
Start out by setting your Instant Pot to sauté and adding one tablespoon of extra virgin olive oil.
Next roughly chop and onion and add it to the instant pot.
Next add five cloves of minced garlic. I use the kind out of the jar but feel free to use fresh. Next, season four chicken breasts with garlic powder and salt.
Now, add the chicken to the instant pot.
Now it's time to add the yummy pumpkin. Make sure you get a brand that doesn't have any additives. The only ingredient should be pumpkin.
Now add one cup of bone broth. I measure it directly in the pumpkin can to save dishes and get the rest of the pumpkin out of the can. If you are feeling ambitious you can make your own bone broth using my recipe here.
Add one teaspoon each of dried rosemary and thyme.
At this point it's already smelling delicious! Place the lid on your instant pot and turn the valve to seal. Press pressure cook and set the timer to 30 minutes.
Now watch your fur baby do something cute while you wait. Sylvie is always ready to provide entertainment! No, she isn't allowed on the table. Yes, she does it anyways 🙂
Once the instant pot is finished, quick release the pressure by turning the vent lever. Be careful, the steam will come out hot and very fast.
Once you remove the lid, shred the chicken using two large forks.
Taste and season with salt and pepper as needed. Serve over rice and garnish with fresh rosemary.
If you love this Instant Pot Pumpkin Chicken recipe, you will love my Vegan Instant Pot Pumpkin Soup and my Dairy Free Pumpkin Spice Coffee Recipe!
Instant Pot Pumpkin Chicken Recipe
- 4 Chicken Breasts
- One Medium Onion
- 5 Cloves Minced Garlic
- 1 tsp Salt
- 1 tsp garlic powder
- 15 oz Can of Pumpkin
- 1 Cup Chicken Broth or Bone Broth
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- Fresh Rosemary (optional garnish)
- One TB Olive Oil
Set Instant Pot to Saute.
Add olive oil to instant pot.
Roughly chop onion and add to the instant pot. Let soften. (2-3 minutes)
Add garlic and stir to mix with onions.
Season chicken breasts with the salt and garlic powder. Add to the instant pot with onions and garlic.
Add pumpkin, chicken broth, rosemary, and thyme. Stir to combine.
Place the lid on instant-pot and turn the valve to seal. Turn on "pressure cook" setting and set for 30 minutes.
After the timer goes off, quick release the pressure on the instant pot. Remove lid.
Shred the chicken and serve over rice. Garnish with fresh rosemary and serve.
Can be made in the slow cooker. Modify time to two hours on high or 4 hours on low.