Instant Pot Butternut Squash, Black Lentil and Quinoa Chili

Super cold winter days always has me reaching for soups, stews, slow cooker or InstantPot meals. Decided to see what ingredients I had to play around with in my pantry and fridge, and this is what turned up. Like a cozy hug with hearty meal feels, it really hit the spot and gave me leftovers to enjoy again, freeze or share with friends. Enjoy!

Ingredients

• 1 T. olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 medium butternut squash, peeled, seeded, and cubed (~3-4 cups)

• 1/2 cup raw black lentils

• 1/2 cup quinoa

• 1/2 cup diced tomatoes (or salsa)

• 2 cups chicken or bone broth

• 1/2 cup coconut milk

• 1 t. cumin

• 1/2 t. smoked paprika

• 1/2 t. chili powder

• 1/2-1 teaspoon salt, or to taste

• Juice of 1 lime

• Fresh cilantro, avocado, lime wedge, scallions, chili crunch for garnish

INSTRUCTIONS

1. Sauté Aromatics:

   • Turn on sauté function. Heat olive oil, then add diced onion and garlic to cook for 5 minutes.

2. Add Ingredients:

   • Add the butternut squash, black lentils, quinoa, tomatoes/salsa, broth, coconut milk and spices. Stir well.

3. Pressure Cook:

   • Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes.

   • Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

4. Taste and Adjust:

   • Stir the stew well. Taste and adjust seasoning (add more salt, lime juice, or spices as needed). If too thick, stir in a splash of broth or water.

5. Serve and Garnish:

   • Ladle the stew into bowls and garnish with fresh cilantro and scallions. Optional toppings: avocado, corn tortillas, cheese, lime wedge, etc.

Makes ~4 servings