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Pumpkin black bean chili mac in a bowl with avocado

Instant Pot Pumpkin Black Bean Chili Mac

Instant Pot Pumpkin Black Bean Chili Mac is a protein-packed gluten-free Instant Pot pasta that's on the table in under 30 minutes!

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  • 1 tablespoon (15 mL) extra virgin olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 1/2 tablespoons (22.5 mL) chili powder
  • 1 teaspoon (5 mL) smoked paprika
  • 1 teaspoon (5 mL) ground cumin
  • 1 red bell pepper cored and chopped
  • 1 cup (150 g) corn 150 g, fresh or frozen
  • 15 ounces (450 mL) low sodium diced tomatoes
  • 1 cup (245 g) pumpkin puree
  • 15 ounces (450 mL) black beans, rinsed and drained
  • 8 ounces Chickapea Pasta spirals
  • 2 1/2 cups (600 mL) water
  • salt and freshly ground black pepper to taste
  • optional toppings: avocado scallions


  • Press the Sauté button on the Instant Pot and select 5 minutes, then add the olive oil.  Once the oil has heated, add the chopped onion and cook for 3 minutes until slightly softened, then add the garlic and spices and sauté for 30 seconds.
  • Add the bell pepper and corn and sauté 1 minute longer.
  • Add the diced tomatoes, pumpkin, black beans, pasta, water, salt and pepper to taste, and stir to combine.
  • Cover the Instant Pot with the lid and select the Pressure button and set for 2 minutes cooking time at High Pressure.  When the cooking time is up, turn the venting valve to quick release the pressure.
  • Remove the lid, stir the pasta and adjust the seasoning as necessary.
  • Serve topped with your choice of toppings and enjoy!



  • This dish makes wonderful leftovers (if you have any). :)


Calories: 466kcal, Carbohydrates: 79g, Protein: 26g, Fat: 7g, Saturated Fat: 1g, Sodium: 189mg, Fiber: 19g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!