Instant Pot Beef & Butternut Squash
- 1 lb lean ground beef
- 2 tbsp avocado oil
- 1 medium onion, diced
- 2 cloves garlice, minced
- 2 cups peeled & diced butternut squash (i buy mine pre-cut at trader joes)
- 2 bell peppers, diced
- 1 15 OZ can kidney beans, drained
- 2 14 oz diced tomatoes, drained
- 32 oz beef broth
- 1 tsp pepper
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cinnamon
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!