Instant Pot Butternut Squash Chili

Why You’ll Love This Recipe

This chili is packed with plant-based goodness while still being filling and satisfying. The butternut squash adds a tender, slightly sweet element that balances the heat of jalapeño and chili powder. Black beans provide protein and fiber, making it hearty enough to serve as a main dish. Thanks to the Instant Pot, it’s ready in under 30 minutes, making it perfect for busy weeknights when you want something warming and nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp olive oil
• 1 red onion, diced
• 2 garlic cloves, finely chopped
• 1/2 small jalapeño, chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (15.5 oz) can black beans
• 1 can diced tomatoes, with liquid
• 1 cup vegetable broth
• 4 cups butternut squash, cubed
• 1 bay leaf

Directions

1. Turn on the Instant Pot to sauté mode and heat the olive oil.
2. Add the diced red onion and cook for 3–4 minutes until softened.
3. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
4. Add cumin, paprika, chili powder, salt, and black pepper. Stir to coat the vegetables in the spices.
5. Add the black beans, diced tomatoes with their liquid, vegetable broth, butternut squash, and bay leaf. Stir to combine.
6. Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
7. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Remove the bay leaf and stir the chili. Taste and adjust seasoning if needed.
9. Serve hot, optionally topped with avocado, fresh cilantro, or shredded cheese.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 8 minutes (plus time for pressure to build and release)
Total time: 25–30 minutes

Variations

• Add corn kernels for a touch of sweetness and texture.
• Substitute pinto or kidney beans for the black beans.
• Stir in baby spinach or kale at the end for added greens.
• For extra heat, use a whole jalapeño or add a pinch of cayenne.
• Add cooked ground turkey or beef for a meaty variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until hot. This chili also freezes well—store in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen butternut squash?

Yes, frozen cubed butternut squash works perfectly and saves prep time.

Is this chili vegan?

Yes, this recipe is naturally vegan when made as written.

Can I make this without an Instant Pot?

Absolutely simmer everything on the stovetop for 25–30 minutes until the squash is tender.

How spicy is this chili?

It’s mildly spicy. You can adjust the heat by adding more or less jalapeño and chili powder.

Can I double the recipe?

Yes, as long as it fits within your Instant Pot’s max fill line. Cooking time remains the same.

What toppings go well with this chili?

Avocado, shredded cheese, sour cream, cilantro, green onions, or tortilla chips all make great toppings.

Can I use chicken or beef broth instead of vegetable broth?

Yes, but it will no longer be vegetarian. Either works well for added richness.

Will the squash become mushy?

No, the short cook time keeps the squash tender but intact.

Can I add quinoa or rice to this chili?

Yes, but cook them separately and stir in before serving to avoid over-thickening the chili.

How do I thicken the chili?

Mash some of the butternut squash or beans with a spoon after cooking to naturally thicken the broth.

Conclusion

Instant Pot Butternut Squash Chili is a vibrant, nourishing recipe that comes together quickly while delivering bold, comforting flavors. With its balance of tender squash, hearty beans, and warming spices, this dish is perfect for chilly nights or anytime you want a wholesome meal that feels both light and satisfying. It’s sure to become a staple in your rotation.

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