Instant Pot Spicy Vegetarian Chili

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 oil
1 medium yellow onion
1 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 powder
1/2 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt
3 cloves garlic
2 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 sauce
1 ½ cups butternut squash
14 ounce can diced fire-roasted roma tomatoes
15 ounce can Tri-Bean Blend
1 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 corn
avocado