Instant Pot Vegan Acorn Squash Chili (+ Stovetop Instructions)

    Serves 8
    10 mins prep
    35 mins cook
    45 mins total

    This super easy, healthy and delicious vegetarian chili recipe is packed with acorn squash, pinto beans and the perfect blend of spices for a most hearty and comforting autumn-inspired Instant Pot pressure cooker dish! Plus, stovetop instructions!

    2 servings

    Instant Pot Instructions

    1. Soak pinto beans for at least 3 hours prior.

    2. Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.

    3. With the saute function still on, add squash. Stir well.

    4. Add tomatoes and bay leaves. Stir well.

    5. Add cumin, garlic, oregano and chili powder. Stir well.

    6. Turn the saute function off. Add soaked beans and broth or water.

    7. Stir, and put the lid on. Make sure vent is sealed.

    8. Cook on manual high pressure for 30 minutes.

    9. Quick release pressure after 5 minutes.

    10. Stir in sugar and vinegar. Salt to taste.

    11. Enjoy!

    Stovetop Instructions

    1. Soak pinto beans for at least 3 hours prior.

    2. In a large pot over medium heat add oil and garlic. Saute for 2 minutes.

    3. Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.

    4. Add soaked beans and broth/water.

    5. Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).

    6. Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.

    7. Stir in sugar and vinegar, then salt to taste. Enjoy!

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