Chicken Noodle Soup from The "I Love My Instant Pot" Three-Step Recipe Book by Robin Fields. Photo: James Stefiuk.

13 Oct Butternut Squash Chili


Chicken Noodle Soup

Makes 5 servings

  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 1 large carrot, peeled and diced
  • 1 cup sliced cremini mushrooms
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle powder
  • 1 teaspoon ground cumin
  • 1 (3-pound) butternut squash, peeled and cut into 1⁄2″ cubes
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 2 (15-ounce) cans black beans, drained and rinsed

Press the Sauté button on an Instant Pot® and allow to heat until the display reads “Hot.” Add olive oil, onion, bell peppers, carrot, and mushrooms. Sauté 3 minutes until vegetables begin to soften. Press the Cancel button.

Add chili powder, chipotle powder, and cumin. Sauté 30 seconds, then add squash, tomatoes, tomato paste, broth, and black beans. Stir until well combined. Place the lid on the Instant Pot® and click into place to close.

Press the Pressure Cook button and adjust the timer to 4 minutes. When the timer beeps, quick-release the pressure until oat valve drops. Unlock lid. Serve warm.

Excerpted from The “I Love My Instant Pot” Three-Step Recipe Book by Robin Fields. Copyright © 2022 by Simon & Schuster, Inc. Photographs by James Stefiuk. Used by permission of the publisher. All rights reserved.

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