Directions
On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.
Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.
Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.
Once done and naturally released, open and enjoy topped with your favorite chili toppings!
Ingredients
1 servings
6 servings
- Amount per serving
- Calories436
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1715mg75%
- Total Carbohydrate 84g31%
- Dietary Fiber 20g72%
- Total Sugars 20g
- Protein 20g
- Potassium 700mg15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
On saute mode on your instant pot, add oil to your pot and once heated saute the onion, garlic, and jalapeno for 4-5 minutes or until translucent.
Add in your spices and fry for 30 seconds. Add in your black beans, and diced tomatoes and saute for another 2-3 minutes.
Add in your vegetable broth and butternut squash. Do not stir, but just close the lid on your instant pot and make sure it's on the sealed mode on top. On manual high pressure, cook for 6 minutes.
Once done and naturally released, open and enjoy topped with your favorite chili toppings!