Instant Pot Butternut Squash Black Bean Chili

This plant-based instant pot chili is my current cold-weather favorite. I often make it on the weekends setting it to warm after it’s cooked so everyone can help themselves throughout the day. Top with fresh avocado, pumpkin seeds, or any other favorite toppings.

Instant Pot Butternut Squash Black Bean Chili

Servings 6


  • 4 cups diced butternut squash
  • 1/2 cup diced white onion
  • 2 14.5 oz. cans diced tomato
  • 2 15 oz. cans black beans
  • 2 cups water or vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tbsp himalayan pink salt


  • Put all ingredients in instant pot and mix thoroughly. Seal, set timer to 14 minutes on high pressure. When done, release pressure manually. Serve with your favorite toppings.



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