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Butternut Squash Instant Pot Chili

Enjoy this hearty, healthy, and EASY butternut squash Instant Pot chili -- ready in less than 30 minutes!
Categories Clean Eating, Easy Weeknight Dinner, gluten free, Instant Pot, Vegan
Difficulty Easy
Keyword butternut squash chili, butternut squash instant pot, instant pot butternut squash recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 149 kcal
Author Lacey Baier

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 garlic cloves finely chopped
  • 1/2 small jalapeno, chopped (seeds removed)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 15.5 oz. can black beans (no salt added) (do not add if paleo, as beans are not paleo)
  • 2 large tomatoes, diced
  • 1 cup vegetable broth
  • 4 cups butternut squash, cubed
  • 1 bay leaf
  • optional: lime wedge, fresh cilantro, avocado (for garnish)

Instructions

  1. Press the "Saute" button on the Instant Pot and add the olive oil. 

  2. Once the oil is hot, add the red onion, garlic, jalapeno, sea salt, black pepper, paprika, and cumin. Cook until the onions are soft, around 3-4 minutes.

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

  4. Add butternut squash on top of the mixture; do not stir.

  5. Close the Instant Pot lid and set valve to sealing. Press the "Manual" button and cook on high pressure for 6 minutes.

  6. Let the pressure release naturally and then release the remaining pressure manually.

  7. Remove and discard the bay leaf.

  8. Serve the butternut squash chili topped with a lime wedge, fresh cilantro, and diced avocado.

Nutrition Facts
Butternut Squash Instant Pot Chili
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Saturated Fat 0.4g2%
Sodium 425.2mg18%
Carbohydrates 27.9g9%
Fiber 8.9g36%
Sugar 4.5g5%
Protein 8.9g18%
* Percent Daily Values are based on a 2000 calorie diet.