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Instant Pot Butternut Squash Chili

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Instant Pot Butternut Squash Chili is a hearty, plant-based chili made with tender squash, black beans, tomatoes, and warming spices for a quick, nourishing meal ready in under 30 minutes.

Ingredients

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

Instructions

  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 cooking 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.

Notes

Use frozen cubed butternut squash to save prep time.

Add corn, spinach, or kale for more vegetables.

For extra heat, increase jalapeño or add cayenne.

Mash some squash or beans after cooking to thicken chili.

This chili freezes well for up to 3 months.

Nutrition

Find it online: https://familydinnercooking.com/instant-pot-butternut-squash-chili/