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.
