Spicy Butternut Stew
By :Jill McKeever
Votes: 6
Rating: 4.83
Rate this recipe!
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Butternut Squash, Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3 cups vegetable broth
  • 2 cups butternut squash cut into small cubes
  • 2 cups kidney beans cooked, rinsed and drained
  • 1 cup yellow onion chopped
  • 1 cup yellow corn kernels fresh or frozen
  • 2 cloves garlic minced
  • 14.5 ounce diced tomatoes 1 can
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon Ancho chili powder
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Butternut Squash, Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3 cups vegetable broth
  • 2 cups butternut squash cut into small cubes
  • 2 cups kidney beans cooked, rinsed and drained
  • 1 cup yellow onion chopped
  • 1 cup yellow corn kernels fresh or frozen
  • 2 cloves garlic minced
  • 14.5 ounce diced tomatoes 1 can
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon Ancho chili powder
Votes: 6
Rating: 4.83
Rate this recipe!
Print Recipe
Instructions
  1. Place all the ingredients in the inner pot. Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 5 minutes.
  2. When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
  3. Slide the steam release handle to the “Venting” position to release remaining pressure until the float valve drops down.
  4. Remove lid. Allow to cool 10 minutes before serving. Enjoy!
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