Stovetop Instructions

1. Dice onion and chop zucchini into bite size pieces
2. Heat oil over medium-low heat in a large pot or dutch oven
3. Add onions to the pot with the oil and cook until soft and fragrant about 4 minutes
4. Add chili powder, salt, cumin, cinamon, cayenne, and nutmeg to the pot with the onions
5. Continue sauteing for another 2 minutes
6. Add pumpkin puree, rotel, chicken thighs, zucchini, and chicken broth to the pot
7. Stir gently and increase the heat to high
8. Cook until the soup boils
9. Reduce the heat to a low simmer, cover the pot and simmer for 30 minutes, stirring occassionally
10. Turn off the heat and remove the chicken thighs from the pot and place on a plate or in a bowl
11. Shred the chicken thighs with two forks
12. Add shredded chicken thighs back into the pot and stir to mix in
13. Top your chili with green onion, sour cream, avocado or tortilla chips

Instant Pot Instructions

1. Dice onion and chop zucchini into bite size pieces
2. Turn Instant Pot on to saute and add oil to the IP
3. Add onions to the IP with the oil and cook until soft and fragrant about 4 minutes
4. Add chili powder, salt, cumin, cinamon, cayenne, and nutmeg to the pot with the onions
5. Continue sauteing for another 2 minutes
6. Turn the IP off saute mode
7. Add pumpkin puree, rotel, chicken thighs, zucchini, and chicken broth to the IP
8. Stir gently to combine
9. Close the IP and set the nozzle to sealing
10. Set the IP on manual for 14 minutes
11. Allow the IP to come to pressure and cook for 14 minutes and then immediately manually release the pressure
12. Remove IP lid and remove the chicken thighs from the IP and place on a plate or in a bowl
13. Shred the chicken thighs with two forks
14. Add shredded chicken thighs back into the IP and stir to mix in
15. Top your chili with green onion, sour cream, avocado or tortilla chips