Instant Pot Beef & Butternut Squash Chili
Ingredients
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!
Instructions
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!
Recipe by Kristy Denney at https://boysahoy.com/instant-pot-beef-butternut-squash-chili/