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This easy Instant Pot butternut squash chili is a delicious and hearty meal that the whole family will love. This tasty chili recipe has both Instant Pot and stovetop options.
Today, with this incredible butternut squash chili, we’re kicking canned soup to the curb and making home cooking cool again.
Well, I mean, the soup is hot. So I guess we’re making hot soup cool again? Whatever, let’s just make some chili.
I’d be remiss if I didn’t encourage you to also make our air fryer cornbread to go alongside this chili. The recipe also has oven-baking instructions if you’re not yet on the air fryer bandwagon.
Pro Tips/Recipes Notes
- Once the meat is about halfway cooked, I like to use a meat masher or pastry cutter to dice it up into really small pieces.
- Sub in stewed tomatoes for diced if you have any. Related: Canning Stewed Tomatoes
Easy Instant Pot Butternut Squash Chili
This easy Instant Pot butternut squash chili is a delicious and hearty meal that the whole family will love. This tasty chili recipe has both Instant Pot and stovetop options.
Ingredients
- 1 lb ground sausage {or ground beef, chicken, or turkey}
- 1.5 cups beef broth
- 2 1/4 cups butternut squash {~10 oz}
- 1 cup onion {diced}
- 4 cloves garlic {minced or pressed}
- 1 can tomato sauce {14 oz}
- 1 can diced tomatoes, including juices {14 oz}
- 1 tbsp chili powder {less for milder chili}
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1 tsp cumin
- 2 tbsp prepared BBQ sauce
- 1 can pinto beans {15 oz can, drained}
- 1 can kidney beans {15 oz can, drained}
- salt & pepper to taste
Instructions
Instant Pot Instructions
- Press "Saute" on the Instant Pot and allow it to get hot.
- Add the ground sausage and cook until browned {~5 minutes}. Drain any grease.1 lb ground sausage
- Add beef broth and use a wooden spoon to deglaze (scrape) any browned sausage off the bottom of the Instant Pot insert.1.5 cups beef broth
- Add the rest of the ingredients. Stir 1-2 times.1 cup onion, 4 cloves garlic, 1 can tomato sauce , 1 can diced tomatoes, including juices, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp cumin, 2 tbsp prepared BBQ sauce, 1 can pinto beans, 1 can kidney beans, 2 1/4 cups butternut squash
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>8 minutes.
- When the chili has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
- {OPTIONAL} To thicken: combine 3 tbsp of cornstarch and 1/4 cup of broth from the instant pot in a small bowl (this creates a “slurry”). Whisk really well and stir into the chili. Press "saute" on the Instant Pot and allow it cook for 3-5 minutes, stirring often.
- Add salt and pepper to taste. Top with shredded cheese, green onions, sour cream, Greek yogurt, or any of your favorite chili toppings.salt & pepper to taste
Notes
Stovetop Instructions
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In a heavy-bottomed pan (like a dutch oven), brown the meat.
-
Use a slotted spoon and transfer it to a bowl. Drain all but 1 tbsp of any fat that remains.
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Add the diced onion in the pan and stirring often, cook them down until soft; about 8 minutes.
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Add the garlic, and cook for an additional minute.
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Add the rest of the ingredients, excluding the beans, and cook for 20 minutes. Mash up the butternut squash in the pot and let it thicken the chili. Some chunks remaining are totally fine!
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Add the beans, and continue to cook for another 15 minutes.
Nutrition
Serving: 1cupCalories: 192kcalCarbohydrates: 13gProtein: 9gFat: 12gSaturated Fat: 4gCholesterol: 33mgSodium: 350mgPotassium: 573mgFiber: 3gSugar: 6gVitamin A: 3696IUVitamin C: 16mgCalcium: 52mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
