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Instant pot butternut squash chili

Instant pot butternut squash chili

My instant pot butternut squash chili is a perfect vegan dump and go recipe. Bursting with taste and ready in less than 1 hour.
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Course: Main Course
Cuisine: American
Keyword: Instant pot butternut squash chili, Instant pot butternut squash recipes, Instant pot easy vegan recipes, Instant pot vegan recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Leave under pressure: 15 minutes
Servings: 6
Calories: 330kcal

Ingredients

  • 2 Whole Onions (roughly chopped)
  • 6 Cloves Garlic (roughly chopped)
  • 1 Whole Chili (roughly chopped)
  • 1 Whole Pepper (bell pepper) Any colour.
  • 454 g Butternut squash (cubed)
  • 400 g Tinned tomatoes
  • 400 g Kidney beans (no need to drain)
  • 400 g Black beans (no need to drain
  • Season to taste
  • 150 g Green lentils
  • 2 tsp Smoked paprika
  • 2 tsp Ground cumin
  • 1 tsp Ground cinnamon
  • ½ tsp Cayenne
  • 350 ml Vegetable stock

Garnish

  • 1 Bunch Coriander (cilantro) -roughly chopped
  • 2 Whole Lime (quartered)
  • 1 Whole Avocado (divided equally)
Metric - US Customary

Instructions

  • Prepare all of the ingredients and add to the pot.
  • Stir together and put the lid on. set on high pressure for 15 minutes.
  • When the time is up, leave under pressure for another 15 minutes and do a quick release.
  • When the pin drops, remove the lid and stir together.
  • Serve with the garnish and enjoy!

Video

Nutrition

Calories: 330kcal | Carbohydrates: 63g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 1259mg | Fiber: 22g | Sugar: 6g | Vitamin A: 8825IU | Vitamin C: 26mg | Calcium: 128mg | Iron: 7mg