Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Remove and discard the bay leaf.

Step 8

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