Instant Pot Chicken Butternut Chili

This instant pot chicken butternut chili is full of delights and perks. It tastes delicious. The combination with butternut makes it tastier.

Instant Pot Chicken Butternut Chili

4.75 from 4 votes
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Course: lunch
Cuisine: American
Keyword: butternut squash, chicken breast, Chicken Butternut Chili
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


  • 1 tbsp canola oil
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 1 onion chopped
  • 2 cups butternut squash
  • 1 tomato chopped
  • 2 tbsp tomato paste
  • 1 envelope reduced sodium chili seasoning mix
  • 2 cups chicken stock
  • 1 cup chicken breasts cooked and cubed
  • 1 tbsp cilantro fresh and chopped


  • Turn on the instant and select sauté.
  • Add carrots, celery, onion and sautéfor 8 minutes.
  • Add squash, tomato paste, tomato, stock and seasoning mix.
  • Close the lid of the instant pot and let it simmer for 25 minutes.
  • After that time open the lid and stir in the chicken.
  • Sprinkle cilantro and serve. 
  • You can also freeze it or store it in refrigerator.


Calories: 184kcal Carbohydrates: 21g Protein: 13g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 28mg Sodium: 306mg Potassium: 809mg Fiber: 3g Sugar: 8g Vitamin A: 12946IU Vitamin C: 25mg Calcium: 62mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

2 thoughts on “Instant Pot Chicken Butternut Chili

    1. Yes, thanks for pointing that out! In this recipe they do need to be cooked already. It’s a great recipe to use up leftover chicken. I will update the recipe for clarity.

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