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Instant Pot Vegetarian Butternut Squash and Kidney Beans Chili

Instant Pot Vegetarian Butternut Squash and Kidney Beans Chili

Course Soups and Stews
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Time to come to pressure and for pressure to release 15 minutes
Total Time 25 minutes
Calories 548kcal
Author Manju


  • 2 tsp avocado oil
  • ½ onion diced
  • 4 cloves garlic minced
  • ½ green bell pepper chopped
  • 1 jalapeno chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp ancho chili powder
  • 2 tbsp unsweetened cocoa powder
  • 1 14 oz can fire roasted tomatoes
  • 1 15 oz can red kidney beans
  • 2 vegetarian protein burgers crumbled
  • 2 cups vegetable broth
  • 1 ½ cup cubed butternut squash
  • salt to taste


  • Set the Instant Pot to saute. Once it shows hot, add the oil to the inner lining of the pot.
  • Add the onion, garlic, jalapenos and bell pepper. Saute for a minute for it just get hot. 
  • Crumble the vegetarian protein burgers and add to the pot.
  • Add the spices and the cocoa powder and mix well.
  • Drain and rinse the kidney beans and add to this.
  • Add the tomatoes to this and give a quick mix.
  • Next goes the vegetable stock.
  • And finally, the cubed butternut squash. Stir well and close the lid of the Instant Pot. Cancel the saute option. Press Chili / Beans button and adjust the time to 15 mins. Keep the seal on the lid to sealing position.
  • Once done and the count down starts with the keep warm button on, wait for pressure to release naturally ( wait for the little metal pin near the seal to go down). Open once pressure is all released. Mix well. Top with garnishes and enjoy right away.


You can use these as garnishes:
  • cilantro
  • lime
  • sour cream
  • avocado
  • tortilla chips
  • grated pepper jack cheese
  • jalapenos
  • chopped scallions


Calories: 548kcal | Carbohydrates: 73g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 2775mg | Potassium: 1729mg | Fiber: 18g | Sugar: 15g | Vitamin A: 25090IU | Vitamin C: 122.7mg | Calcium: 358mg | Iron: 8.9mg