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.