Butternut Squash & Black Bean Stew

This is like Autumn in a bowl!  Nick absolutely loved it!  I also used the leftovers to spoon over an opened baked sweet potato - amazing!

INGREDIENTS

butternut squash black bean stew.JPG

1 Tbsp oil
2 cups butternut squash,  diced into bite size pieces
1 (15-ounce) can black beans, drained and rinsed
1 cup coconut milk
1 cup vegetable broth
1 medium onion, chopped
1 medium red bell pepper, diced
1 cup baby spinach, chopped
3 cloves garlic, minced
1 bay leaf
1 Tbsp lemon or lime juice

For the seasoning :

1 tsp coriander cumin powder
1/2 tsp - 21 seasoning salute  ( see notes)
1/4 tsp Chili lime seasoning ( see notes )
2-3 sprigs fresh thyme or 1/4 teaspoon dry thyme
Salt & pepper to taste

DIRECTIONS

  • Press SAUTE button on the Instant Pot and add oil to it. Once the oil is hot, add bay leaf, onions and bell pepper.  Sprinkle some salt.  Stir and cook the onions till they are soft, around 3 minutes.

  • Add garlic and sauté for 30 seconds.

  • Add butternut squash, black beans, all ingredients listed under seasonings,  thyme and stir to coat. Stir in vegetable broth. Cook the spices for 30 seconds.

  • Deglaze the pot by scrapping the bottom. There shouldn't be at burnt bits stuck at the bottom of the pot. Cancel SAUTE.

  • Close the lid and set valve to sealing. Press the MANUAL / PRESSURE COOK button and cook on high pressure for 4 minutes. 

  • Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the pressure valve from sealing to venting position. Once the silver pin drops, open the lid. 

  • Stir in spinach and coconut milk. Taste and adjust the seasoning. Add lemon juice and serve butternut squash stew in the serving bowl

Healthy, Dinner, VegetarianMarie KellyMilford Kitchenbutternut squash, black bean, stew, fall, autumn, soupComment