Step 1

Press saute button on the Instant Pot and add oil to it. Once the oil is hot, add bay leaf and onions. Cook the onions till they are soft, around 3 minutes.

Step 2

Add diced jalapeños, chopped garlic and saute for 30 seconds.

Step 3

Add the spices- chipotle powder, cumin powder, smoked paprika and mix. Cook the spices for 30 seconds.

Step 4

Stir in black beans, diced tomatoes and salt. Cook the beans and tomatoes with the spices for 2-3 minutes and then add vegetable broth (or water) and deglaze the pot by scrapping the bottom. There shouldn't be at burnt bits stuck at the bottom of the pot.

Step 5

Add butternut squash on top, do not stir.

Step 6

Close the lid and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.

Step 7

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.

Step 8

Stir in lime juice and serve butternut squash chili with diced avocado, cilantro and lime wedge!