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Instant Pot Butternut Squash Chili


Servings: 3

Prep time: 5 min Cooking time: 11 min


Ingredients

  • 4 cups butternut squash, cubed

  • 1 Tbsp olive oil

  • 1/2 onion, finely diced

  • 2 garlic cloves, minced

  • 2 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • 1/4 tsp coriander

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1 can (15 oz) black beans, low sodium

  • 1 can (14.5 oz) diced tomatoes, low sodium

  • 1 cup vegetable broth, low sodium

  • Serve with 1/2 cup cooked brown rice or quinoa

  • Optional Toppings: 1/2 avocado, 2 Tbsp reduced-fat shredded cheese, 2 Tbsp low-fat Greek yogurt


Directions

1. Heat olive oil on sauté setting. Add the onion, garlic, spices, salt, and pepper.


2. Sauté for 5 minutes.


3. Stir in the beans, tomatoes, and broth.


4. Add the butternut squash.


5. Close the Instant Pot lid and set the valve to seal. Cook on high pressure for 6 minutes.


6. Use Natural Release. Carefully, open the lid and stir.


7. Serve with brown rice or quinoa and desired toppings. Enjoy.



RENEW Instant Pot Butternut Squash Chili
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