I can’t believe we’re nearly two weeks from Christmas! Ahhh, are you guys ready? We are heading to Utah next Thursday and I’m already planning on next week being a crazy week. I’ve been terrible at meal planning lately (we’ve had a few too many nights of take-out or pizza) so I’m trying to plan some quick meals to make next week! I did manage to make this Instant Pot Beef & Butternut Squash Chili last week and it was so good. Warm and hearty soup for a cozy winter night 🙂 It was raining last week when I made it, so yeah I can say that!
It’s taken me a while, but these last 10 months my Instant Pot has proven to be my most used kitchen appliance. Do you have one? If not, GET ON BOARD. This soup took 25 minutes total (it takes a little time to warm up and start cooking!)
For the butternut squash in the soup, I like to buy the pre-cut squash from Trader Joe’s and just dice it up a little smaller! If you don’t like butternut squash or have sweet potatoes on hand, you could swap those too!
I added a little bit of cinnamon to add a touch of sweetness and Brett told me the soup tasted like Christmas. Haha. Perfect right?
Instant Pot Beef & Butternut Squash Chili
1 lb lean ground beef
2 tbsp avocado oil
1 medium onion, chopped fine
2 cups butternut squash, peeled and cubed ( i bought pre-cut at trader joe's)
2 bell peppers, diced
1 (15oz) can red kidney beans, rinsed and drained
2 (15 oz) can diced tomatoes, drained
16 ounces beef broth
1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1 tsp cumin
1/4 tsp cinnamon
1 tsp chili powder
shredded cheese, avocado, sour cream for toppings!
Using a 6 quart instant pot,
Set instant pot to saute setting. Add avocado or olive oil. Then add onion and garlic. Saute for several minutes, then add the ground beef. Cook until the meat is cooked through, remove and drain any excess liquid.
Add the meat back to the instant pot and add the butternut squash, bell peppers, kidney beans, canned tomatoes, and salt, pepper, cumin, chili powder, and a dash of cinnamon. Pour the beef broth to cover. Seal lid and change setting to cook on manual-high pressure for 12 minutes! Add a splash more of broth if chili seems too thick!
serve with chips and any of your favorite toppings!
Other easy meals to make this busy time of year…
BBQ Chicken French Bread Pizzas So easy- have a few options for toppings and let kids choose!
Breakfast Tacos (breakfast for dinner is always my fall-back quick meal)
Slow Cooker Salsa Verde Chicken (for burritos, tacos, salads, burrito bowls!)
Life is But A Dish’s Slow Cooker Turkey Meatballs over noodles or make meatball subs. I’ve also made these in the instant pot- 12 minutes high pressure!
Lauren’s Latest Easy Korean Beef
Easy Honey Baked Oatmeal (breakfast or a snack for a crowd)
Kodiak Cakes Pumpkin Chocolate Chip Muffins These never get old. Double the batch for a crowd.
What are some of your easy-go to meals you make this time of year?