Spicy Butternut Stew

By: Jill McKeever

Spicy Butternut Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, ancho chili powder, butternut squash, celiac, contributed, cook 15 min, dairy free, diced tomatoes, easy, garlic, gluten free, ground cumin, high fibre, kidney beans, low fat, modern, paprika, plant-based, prep 10 min, pressure cook, soup, vegan, vegetable broth, vegetarian, yellow corn kernels, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
6 servings
Ingredients
  • 3 cups vegetable broth
  • 2 cups butternut squash
  • 2 cups kidney beans
  • 1 cup yellow onion
  • 1 cup yellow corn kernels
  • 2 cloves garlic
  • 14.5 ounce diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon Ancho chili powder
Instructions
  • Place all the ingredients in the inner pot. Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 5 minutes.
  • When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
  • Slide the steam release handle to the “Venting” position to release remaining pressure until the float valve drops down.
  • Remove lid. Allow to cool 10 minutes before serving. Enjoy!
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