Imagine a hearty, soul-warming chili that's not just delicious, but lightning-fast to prepare and packed with nutritious goodness. This Instant Pot Butternut Squash Chili is about to become your new cold-weather obsession! Combining the sweet, velvety texture of butternut squash with robust chili spices, this recipe transforms ordinary ingredients into an extraordinary meal that will have your family begging for seconds. Whether you're a busy professional, a health-conscious foodie, or just someone who loves incredible flavors, this chili is your perfect culinary companion.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. Set aside.
- Turn on the Instant Pot and select the Sauté function. Add olive oil and heat for 1-2 minutes.
- Add chopped onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Stir in minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add chili powder and cumin, stirring to coat the onions and release the spices' aromatics.
- Pour in diced tomatoes and drained black beans, stirring to combine all ingredients.
- Add cubed butternut squash to the pot, gently mixing with other ingredients.
- Season with salt and pepper to taste.
- Close the Instant Pot lid, set the valve to sealing, and select Manual/Pressure Cook for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release.
- Open the lid and stir the chili, checking that squash is tender and easily mashed.
- Serve hot, garnished with fresh chopped cilantro and optional toppings like sour cream or shredded cheese.
Tips
- Choose a firm, heavy butternut squash for the best texture and sweetness.
- Cut squash cubes uniformly to ensure even cooking.
- Don't skip the natural pressure release - it helps the squash become perfectly tender.
- For extra depth of flavor, consider toasting your spices before adding them to the pot.
- If you prefer a thicker chili, use the Sauté function after cooking to reduce the liquid.
- Garnish generously with fresh cilantro and optional toppings like avocado or Greek yogurt.
- This chili freezes beautifully - make a double batch for quick future meals!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
