Instant Pot Black Bean Butternut Squash Chili is made from pantry staples and is perfect for your next meatless Monday!
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
Instant Pot Black Bean Butternut Squash Chili
Even if you’re not vegetarian, it’s always a great idea to have a few meatless recipes in your repertoire. This Instant Pot Black Bean Butternut Squash Chili is vegetarian, but you won’t miss the meat – it’s hearty and filling and perfect for chilly fall days.
My favorite part of this dish is that all of the ingredients are things that I regularly keep in the pantry or freezer. Individually, they may not seem like anything special, but altogether they make an amazingly flavorful chili!
I also love that this is a “dump-and-go” recipe. The hardest part is going to be opening the cans. Once you have the pressure cooker loaded, you have just enough time to make a nice salad and set the table and then dinner will be all ready for you!
Instant Pot Black Bean Butternut Squash Chili is also easy to prep for the freezer. Add all of the ingredients, except the water, to a gallon-sized freezer bag, label, and freezer. Thaw in the refrigerator the night before cooking and then cook according to the directions, adding the water at cook time. If your chili is still partially frozen, just add a minute or two to the cook time.
Butternut squash is a fall favorite here, but if you prefer, you can swap it out for sweet potatoes in this recipe. Both pair well with the black beans and other flavors!
I love to serve this chili with a big salad and cornbread slathered with honey butter.
If you’d prefer a longer cook time, you can check out the Slow Cooker Black Bean Butternut Squash Chili.
Instant Pot Black Bean Butternut Squash Chili
Ingredients
- 1 medium red onion, chopped
- 4 garlic cloves, chopped
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. unsweetened cocoa powder
- ¼ tsp. cinnamon
- 2 - 14 oz. cans diced tomatoes
- 2 - 15.5 oz. cans black beans
- 10 oz. package frozen butternut squash
- 1 cup water
- Crushed tortilla chips, shredded cheddar, sour cream, and chopped cilantro, optional, for topping
Instructions
- Combine all ingredients, except toppings, in the pressure cooker pot.
- Set the cook time for 10 minutes.
- Let the pressure release naturally for 10 minutes, then release remaining pressure.
- Serve topped with crushed tortilla chips, shredded cheddar, sour cream, and cilantro, if desired.
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Jenn Tuck says
Hi there – I have a fresh butternut squash…. do I have to cook it before adding it to the instant pot? Do you have an approximate conversion from 10oz frozen BNS to the fresh or baked?
Thanks!! 🙂
Tiffany says
The squash is added to this recipe either fresh or frozen, it’s part of what makes this recipe so quick and easy! I found this online as an estimate of how many ounces/cups are in a butternut squash
“A 3-pound squash yields about 4 cups uncooked 1-inch cubes. Fresh Cubed … are generally between 10 and 12 ounces. A 12-ounce package yields about 3 cups uncooked 1-inch cubes.” Hope that helps!