EQUIPMENT SUGGESTIONS
3 quart mini Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, chopped
- 1 tablespoon chili powder
- ½ tablespoon paprika, smoked paprika works well here, too
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chipotle in adobe sauce, chopped or can substitute 1 ½ teaspoon chipotle pepper
- 1 ½ cups butternut squash , cubed
- 14 ounce can diced fire-roasted roma tomatoes
- 15 ounce can Tri-Bean Blend
- 1 bay leaf
- ½ cup frozen sweet corn
- avocado, sliced (optional)
Instructions
- Set Instant Pot to normal sauté and add olive oil. Once hot, add diced onion and chopped red pepper and sauté for several minutes until onion and pepper have softened.2 tablespoons olive oil1 medium yellow onion1 large red bell pepper
- Add chili powder, paprika, cumin, cinnamon, salt and minced garlic and continue cooking while stirring for 1 minute. Add broth and turn off Instant Pot.1 tablespoon chili powder1/2 tablespoon paprika1 teaspoon ground cumin1/2 teaspoon cinnamon1 teaspoon kosher salt3 cloves garlic2 cups vegetable broth
- Add all other ingredients except the corn. Set Instant Pot to manual HIGH pressure for 5 min. Allow about 20 min for it to build pressure and about 10 min to depressurize before quick releasing.1 tablespoon chipotle in adobe sauce1 ½ cups butternut squash14 ounce can diced fire-roasted roma tomatoes15 ounce can Tri-Bean Blend1 bay leaf
- Once open, remove bay leaf and mix in corn. Allow to sit a few min before serving. Add optional avocado slices to individual servings.1/2 cup frozen sweet cornavocado
RECIPE NOTES
- For stove top method: a ceramic dutch oven is ideal. Prep ingredients and follow Instpot instructions for sauté over medium heat. Once all ingredients are added, bring to a boil then reduce to simmer for 30 minutes. Add corn and simmer an additional 5 minutes. Serve.
- For a total comfort meal, serve over oven crispy baked tater tots.
MY NOTES
NUTRITION
Serving: 1g | Calories: 270kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1506mg | Potassium: 932mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7980IU | Vitamin C: 80mg | Calcium: 123mg | Iron: 4mg
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