The #1 Food Item for Fall Season is……PUMPKIN!!! It is added to all things sweet such as cakes, pies and coffee drinks and even savory dishes like soups, sauces and dips.
I definitely had to dust off my InstaPot for this recipe which was perfect between last minute Zoom meetings, holiday shopping and decorating.
I used all sorts of root vegetables for this stew, carrots, potatoes and pumpkin which are not only considered staples for cooking but each of these items are rich in nutrients such as vitamin C, potassium and dietary fiber.
Mini Chicken Meatballs provide a good source of lean protein but can be omitted or substituted for any type of legume as a Vegetarian option.
Finally the addition of Tahini paste gives a nice balance of nutty flavor that offsets the natural sweetness of the roasted Pumpkin.
Ingredients
Instructions
- Preheat oven on 375 degrees.
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Peel, deseed and cut Pumpkin into 1/2" pieces. In a large bowl add olive oil, salt, pepper, ground ginger and pumpkin pieces; tossing until evenly coated.
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Place pumpkin pieces on a baking sheet lined with parchment paper. Roast in oven for about 13-15 minutes until fork tender but not where fork goes entirely through the pumpkin.
- In a bowl mix together ground chicken and poultry seasoning. Scoop the ground chicken using a 1/3c and roll into mini balls. Set aside in refrigerator until needed.
- Preheat the InstaPot using the Saute function button and add 2 Tbsp. of oil.
- To the InstaPot add the yellow onion, carrot and potato, cooking for about 5 minutes until slightly tender. Add minced garlic and stir frequently to avoid burning the garlic and getting a bitter taste.
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Add mini chicken meatballs to the vegetable mixture and brown on the outside.
- Add the Low Sodium Vegetable Stock, roasted pumpkin, paprika, salt and Tahini paste. Cover with lid and cook for 7-8 minutes on Stew setting of InstaPot.
- Remove lid, taste and adjust seasoning if needed.
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Top with garnish such as parsley, more Tahini paste or Chili flakes. Enjoy
