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Instant Pot Butternut Squash Chili

Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins

Another super easy and delicious instant pot recipe coming your way! This Butternut Squash Chili is a perfect weeknight dinner idea. I love to have a side salad with it for a complete and nutritious dinner! Butternut squashes are one of my favorite fall/wintertime squashes and something that just reminds me of the holiday season!

Instant Pot Butternut Squash Chili

 1 tbsp avocado oil
 1 medium onion (diced)
 2 garlic cloves (minced
 1 small jalapeno (seeds removed and finely diced)
 1/2 tsp cumin
 1/2 tsp smoked paprika
 1 tsp sea salt
 1tsp ground black pepper
 1 15.5 oz. can black beans (drained and washed)
 2 roma tomatoes (diced)
 1 cup vegetable broth
 4 cups butternut squash (peeled and cubed)
 1 bay leaf
1

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.

2

Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.

3

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.

4

Once done and naturally released, open and enjoy topped with your favorite chili toppings!

Nutrition Facts

0 servings

Serving size

6 servings

Amount per serving
Calories436
% Daily Value *
Total Fat 3g4%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1715mg75%
Total Carbohydrate 84g31%

Dietary Fiber 20g72%
Total Sugars 20g
Protein 20g
Potassium 700mg15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.