Vegetarian Butternut Squash Chili


  • 1 tbsp olive oil
  • 1 small red onion
  • 1 Jalapeno pepper
  • 2 cloves garlic
  • 1 tbsp chili powder
  • 1 cup vegetable broth
  • 1 tsp kosher salt
  • 2 oz cups cooked black beans (or 15can
  • 4 cups diced fresh tomatoes
  • 4 cups cubed butternut squash
  • 1 bay leaf
  • Diced avocado
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion and optional jalapeno to the pot and saute until onion is soft, 3-4 minutes. Add garlic and chili powder and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add salt, black beans, tomatoes, squash and bay leaf to the pot and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  • When the time is up, <.strong>quick-release the pressure.
  • Serve hot topped with diced avocado, chopped cilantro, lime wedges and/or sliced jalapeno (optional).
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