Vegetarian Butternut Squash Chili

Step 1

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

Step 2

When oil gets hot, add onion and optional jalapeno to the pot and saute until onion is soft, 3-4 minutes. Add garlic and chili powder and cook for 1-2 minutes more.

Step 3

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 4

Add salt, black beans, tomatoes, squash and bay leaf to the pot and stir to combine.

Step 5

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 6

Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.

Step 7

When the time is up, quick-release the pressure.

Step 8

Serve hot topped with diced avocado, chopped cilantro, lime wedges and/or sliced jalapeno (optional).