Step 1

Heat oil in a large pot over medium-high heat. Add bay leaf, onions and bell peppers. Sprinkle  some salt.  Stir and cook until onions are soft, about 3 minutes. Stir in garlic and cook for 1 minute

Step 2

Add butternut squash, black beans, seasonings and stir to coat. Stir in coconut milk and vegetable broth. Let it come to a boil, then reduce heat, cover the pot and let it simmer for 15 minutes.

Step 3

Stir in spinach. Adjust the seasoning and cook for about 4 minutes. Add lemon juice, ladle the stew in serving bowls and enjoy ..

Step 4

Press SAUTE button on the Instant Pot and add oil to it. Once the oil is hot, add bay leaf, onions and bell pepper.  Sprinkle some salt.  Stir and cook the onions till they are soft, around 3 minutes.

Step 5

Add garlic and sauté for 30 seconds.

Step 6

Add butternut squash, black beans, all ingredients listed under seasonings,  thyme and stir to coat. Stir in vegetable broth. Cook the spices for 30 seconds.

Step 7

Deglaze the pot by scrapping the bottom. There shouldn't be at burnt bits stuck at the bottom of the pot. Cancel SAUTE.

Step 8

Close the lid and set valve to sealing. Press the MANUAL / PRESSURE COOK button and cook on high pressure for 4 minutes.

Step 9

Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position. Once the silver pin drops, open the lid.

Step 10

Stir in spinach and coconut milk. Taste and adjust the seasoning. Add lemon juice and serve butternut squash stew in the serving bowl and enjoy !