Directions
On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.
Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.
Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.
Once done and naturally released, open and enjoy topped with your favorite chili toppings!
Ingredients
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 436
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1715mg72%
- Potassium 700mg20%
- Total Carbohydrate 84g29%
- Dietary Fiber 20g80%
- Sugars 20g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.
Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.
Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.
Once done and naturally released, open and enjoy topped with your favorite chili toppings!