Get ready to enjoy a hearty and flavorful instant pot butternut squash chili. It’s perfect for any occasion. With a recipe rating of 4.52 out of 5 from 86 ratings, it’s a favorite among many. The mix of butternut squash, chili, and spices offers a unique and tasty flavor.
This delicious chili is made easy with the Instant Pot. It cooks quickly and efficiently.
Prep time is just 20 minutes, and cooking takes 40 minutes. You’ll have a tasty chili ready in no time. It serves 10 people and has 427 kcal per serving. It’s great for a weeknight dinner or a special occasion.
The chili is also packed with nutrients. It has 16g of fiber, 30g of protein, and 8741 IU of vitamin A.
Key Takeaways
- You can make a delicious instant pot butternut squash chili with the help of the Instant Pot.
- This easy instant pot chili recipe has a high rating of 4.52 out of 5 from 86 ratings.
- The recipe includes 2 lbs of ground beef, which can be swapped for ground or shredded chicken, turkey, or pork shoulder.
- The instant pot butternut squash chili is packed with nutrients, including fiber, protein, and vitamin A.
- You can customize the recipe to your taste by adding different spices and ingredients.
- The chili may appear thin but will thicken as it cools, making it a great option for meal prep.
Introduction to Instant Pot Butternut Squash Chili
Exploring healthy meals might lead you to the butternut squash chili recipe. It’s a mix of butternut squash’s sweetness and chili’s warmth. This healthy butternut squash chili is great for those wanting a lighter, tastier chili. An Instant Pot makes it quick and easy to prepare.
Using an Instant Pot has many benefits, like saving time and being easy to use. It’s perfect for cooking many dishes, including soups, stews, grains, and legumes. For butternut squash chili recipe, the Instant Pot is ideal. It cooks fast and keeps the flavors of the ingredients.
What is Butternut Squash Chili?
Butternut squash chili uses butternut squash as a main ingredient. It adds sweetness and creaminess. This healthy butternut squash chili is a tasty, nutritious meal. An Instant Pot makes it easy to make for any occasion.
Benefits of Cooking with an Instant Pot
Cooking with an Instant Pot saves time and is easy. It’s great for making many dishes, like soups, stews, grains, and legumes. For butternut squash chili recipe, it’s perfect. It cooks fast and keeps the flavors.
- Reduced cooking time
- Ease of use
- Versatility in cooking a variety of dishes
Ingredients for Your Chili
To make a tasty instant pot butternut squash chili, you’ll need fresh ingredients. High-quality ingredients are key for a great chili. For a spicy kick, add diced jalapenos or red pepper flakes.
For your chili, you’ll need 2 cups of butternut squash, peeled and chopped. Also, 1 cup of diced yellow onion and 1 cup of diced carrot. You’ll need 1 (14.5-ounce) can of fire-roasted diced tomatoes and 1 (16-ounce) can of chili beans. Don’t forget 1 (15.25-ounce) can of corn. For protein, use 1-1/4 pound of chicken thighs or breasts.
Fresh Ingredients to Include
- Butternut squash
- Ground beef or turkey
- Onions
- Garlic
- Chili powder
- Beans
Optional Additions for Extra Flavor
For extra flavor, add optional ingredients. Diced tomatoes, jalapenos, and cilantro are great choices. They’ll make your chili spicy and flavorful.
Preparing the Butternut Squash
To make a delicious butternut squash chili, start by preparing the squash. Peel and cut it into small pieces. Use a vegetable peeler for the skin and a sharp knife for the cubes. This ensures the squash cooks evenly and quickly.
Preparing the squash can also involve microwaving it first. This softens the squash, saving time and effort. You can also use pre-cut or frozen squash to simplify the recipe.
How to Peel and Cut Butternut Squash
Peeling and cutting butternut squash requires patience and care. Use a vegetable peeler for the skin and a sharp knife for the cubes. Cutting the squash into uniform pieces helps it cook evenly in the instant pot.
Tips for Saving Time
To save time, use a microwave to soften the squash. You can also use pre-cut or frozen squash. Cooking squash in bulk and freezing it is another time-saving tip.
By following these tips, making a healthy butternut squash chili is easy. Use fresh ingredients like onion, red pepper, and fire-roasted diced tomatoes for flavor and nutrition. With practice, you’ll master instant pot chili with beans and enjoy a healthy, tasty meal.
| Ingredient | Quantity |
|---|---|
| Butternut Squash | 4 cups |
| Onion | 1 medium |
| Red Pepper | 1 |
| Fire-Roasted Diced Tomatoes | 14 ounces |
Cooking Instructions
To make a tasty instant pot butternut squash chili, just follow a few steps. First, brown the ground beef or turkey in the Instant Pot’s sauté mode. Then, add the onions and garlic and cook until they’re soft. Next, add the butternut squash, chili powder, and beans, and cook until the squash is tender.
This easy instant pot chili recipe is great for a quick, flavorful meal. The cooking time varies based on your Instant Pot model and desired doneness. For a fast chili, cook on manual (HIGH) pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick-release any leftover pressure. This ensures your chili is cooked safely and evenly.
- Brown the ground beef or turkey using the sauté function
- Add the onions and garlic and cook until softened
- Add the butternut squash, chili powder, and beans, and cook until tender
- Cook on manual (HIGH) pressure for 8 minutes
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure
By following these steps, you can make a delicious and easy instant pot chili. It’s perfect for a weeknight dinner or a special occasion. The instant pot butternut squash chili is a hearty, flavorful dish that will quickly become a favorite.
Customizing Your Chili Recipe
Making a delicious and healthy butternut squash chili is easy. You can make a vegetarian instant pot chili with beans, bell peppers, and onions. Or, add jalapenos or hot sauce for a spicy kick.
To make your chili your own, try these ideas:
- Use different proteins like ground beef, turkey, or tofu.
- Experiment with spices like cumin, chili powder, or smoked paprika.
- Add ingredients like diced tomatoes, corn, or avocado for extra flavor and texture.
Remember, the best chili comes from trying new things. Don’t be shy to mix and match ingredients. You can make a vegetarian instant pot chili, a healthy butternut squash chili, or a spicy one. With a bit of creativity, you’ll create a dish everyone will love.
| Chili Recipe | Prep Time | Cook Time |
|---|---|---|
| Vegetarian Instant Pot Chili | 15 minutes | 30 minutes |
| Healthy Butternut Squash Chili | 20 minutes | 40 minutes |
| Spicy Butternut Squash Chili | 15 minutes | 30 minutes |
Serving Suggestions
There are many ways to serve your instant pot butternut squash chili. You can pair it with cornbread, salad, or crusty bread. For a delicious butternut squash chili experience, add toppings like shredded cheese, sour cream, and diced onions.
A quick instant pot chili recipe is great for parties. It’s a hit with everyone. Here are some serving ideas:
- Serving it in a bowl with a side of crusty bread or cornbread
- Adding some crispy tortilla strips on top for extra crunch
- Using it as a topping for baked potatoes or nachos
Whatever way you serve your instant pot butternut squash chili, it will impress everyone. So, get creative and enjoy your delicious butternut squash chili!
Storing Leftover Chili
Making an Instant Pot butternut squash chili is great because you can make a lot and enjoy it for days. It’s perfect for a quick, healthy dinner or for meal prep. Storing it right keeps your easy instant pot chili tasting good.
Refrigerating Leftover Chili
Let your Instant Pot butternut squash chili cool down before putting it in a sealed container. It stays fresh in the fridge for 3-4 days. This makes it a great choice for meals all week.
Freezing Leftover Chili
For even longer, you can freeze your healthy butternut squash chili for up to 4 months. Just put it in freezer-safe containers or bags, leaving some space. To eat it again, thaw it in the fridge overnight. Then, reheat it on the stovetop or in your Instant Pot.