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Instant Pot Chicken Butternut Chili
Course
lunch
Cuisine
American
Keyword
butternut squash, chicken breast, Chicken Butternut Chili
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
184
kcal
Author
Corrie
Ingredients
1
tablespoon
canola oil
2
carrots
chopped
2
celery ribs
chopped
1
onion
chopped
2
cups
butternut squash
1
tomato
chopped
2
tablespoon
tomato paste
1
envelope reduced sodium chili seasoning mix
2
cups
chicken stock
1
cup
chicken breasts
cooked and cubed
1
tablespoon
cilantro
fresh and chopped
Instructions
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.
Nutrition
Calories:
184
kcal
|
Carbohydrates:
21
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
306
mg
|
Potassium:
809
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
12946
IU
|
Vitamin C:
25
mg
|
Calcium:
62
mg
|
Iron:
1
mg