Instant Pot Butternut Squash Chili

Category

Entrees

Servings

10 cups

Prep Time

20 minutes

Cook Time

30 minutes

When you need some easy Instant Pot recipes to add to your meal rotation for busy weeknights or jam-packed weekends, be sure to have this vegetarian chili recipe handy! This hearty comfort food dish gets a fall twist with the addition of cubed butternut squash, which has a natural sweetness that pairs delightfully well with the spicy chili. To add even more delicious flavor, top it off with some Cabot 1 Year Cheddar and Cabot Plain Greek Yogurt. When your friends and family are looking for recipes with butternut squash, be sure to share this one with them on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.


To make 10 cups of butternut squash chili, start by adding oil to the insert of a pressure cooker or Instant Pot. Switch power to sauté mode. Add garlic, onion and jalapeno pepper and cook, stirring often until the garlic and onion start to soften, about 5 minutes. Add chili powder, cumin and salt and cook, stirring until fragrant, 30 seconds to 1 minute. Add water and switch the heat off.


Add diced tomatoes and tomato paste, stirring to break up the tomato paste. Add in the butternut squash. Cover and set vent to sealed position. Switch power to pressure cook for 7 minutes. When timer goes off, open valve to venting position using tongs and an oven mitt. When steam dissipates, remove lid. Set power to sauté mode and stir in beans. Cook, stirring once or twice until steaming hot and heated through, about 3 minutes.


Serve chili topped with Cabot 1 Year Cheddar, Cabot Plain Greek Yogurt and chopped scallions. Enjoy!


For another delicious and easy Instant Pot recipe, try our Creamy Instant Pot Macaroni and Cheese next. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this butternut squash chili recipe, so please rate and review it when you have the chance.

Ingredients

  • 1 tablespoon avocado oil, canola oil or vegetable oil
  • 3 cloves garlic, chopped
  • 1 large onion, diced
  • 1 jalapeño pepper, finely chopped, seeded if desired
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 cup vegetable broth or water
  • 2 15-ounce cans diced tomatoes
  • ¼ cup tomato paste
  • 3 cups cubed butternut squash
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • ¼ cup sliced scallions

Directions

  1. ADD oil to the insert of pressure cooker or instant pot. Switch power to sauté mode.
  2. ADD garlic, onion and jalapeno pepper and cook, stirring often until the garlic and onion start to soften, about 5 minutes.
  3. ADD chili powder, cumin and salt and cook, stirring until fragrant, 30 seconds to 1 minute. Add water and switch the heat off.
  4. ADD diced tomatoes and tomato paste. Stir to break up the tomato paste. Add in butternut squash. Cover and set vent to sealed position. Switch power to pressure cook for 7 minutes.
  5. OPEN valve to venting position using tongs and an oven mitt when timer goes off. When steam dissipates, remove lid. Set power to sauté mode and stir in beans. Cook, stirring once or twice until steaming hot and heated through, about 3 minutes.
  6. SERVE chili topped with Cabot 1 Year Cheddar, yogurt and chopped scallions.

Recipe Tips

Freezing unused portions in airtight containers is recommended for this recipe. Be sure to freeze for no longer than 3 months. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.

Nutrition

Nutrition

Serving Size
1 cup
per serving
Calories
240
Amount/Serving % Daily Value
Fat
8 grams
12%
Saturated Fat
3 grams
15%
Cholesterol
15 milligrams
5%
Sodium
800 milligrams
33%
Carbs
33 grams
11%
Fiber
5 grams
20%
Protein
12 grams
Calcium
210 milligrams
20%
Image of Instant Pot Butternut Squash Chili

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

Let’s get cooking

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