Spicy Butternut Stew
By :Jill McKeever
Print Recipe
Votes: 6
Rating: 4.83
Rate this recipe!
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!
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!
9 replies
  1. Beffers
    Beffers says:

    Very tasty and incredibly quick to throw together. Im sure we’ll be having this loads. Next time I’ll reduce the stock by a third though as I needed to stick it on saute to reduce the amount of liquid at the end.

  2. Michele1973
    Michele1973 says:

    Very good! I added some quinoa and sriracha salt and used black beans that i had previously cooked.

  3. Jessica14228
    Jessica14228 says:

    I served it over rice and subbed black beans and New Mexico red chile powder instead of ancho. I increased the quantity to 8 servings but I think there could be less liquid. I added mexican oregano. Overall very tasty and unique way to eat butternut squash!

  4. Jpa
    Jpa says:

    Super quick and tasty. Added a sweet potato and subbed can of fire roasted tomatoes.I used a little too much chipotle peppers so it was hot. So added a tsp of baking soda and that helped. I used chicken broth and added a bit more chicken bullion. Like other review, next time will add less liquid so its more atew-like. Will make again.

  5. skyleratterbom
    skyleratterbom says:

    Fantastic recipe. I definitely cut the liquid down to 2 cups instead of 3 and i added a small can of garbanzo beans on top of the kidney beans. I also subbed fire roasted tomatoes and added a bit more salt. Next time i will also add some green chile for an extra kick (being from NM).

  6. Waldog
    Waldog says:

    Excellent recipe! I increased recipe to 8 servings. Use 3 cups oc CHICKEN BROTH instead of vegetable broth. Added garbanzo beans. Increased cumin to 2 tsp and ancho chili to 1 tsp. Strongly recommend reducing pressure cook time to 3 minute (5 mins makes squash and beans too soft and mushy)

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