This vegetarian, gluten free instant pot vegetarian butternut squash chili recipe is a perfect weeknight meal! Ingredients include squash, zucchini, onion, black beans, tomatoes, spices and orange zest. The chili tastes amazing topped with your choice of cilantro, sour cream, cheese, tortilla strips, or avocado. This recipe is adapted from the Chocolate Covered Katie's sweet potato chili recipe.
Add all prepared ingredients to your Instant Pot.
Mix ingredients until combined evenly.
Put lid securely on Instant Pot and be sure it is on the sealed setting. Cook on high pressure for 15 minutes.
After the cooking time is over, let instant pot naturally release for about ten minutes. Turn knob to "vent" after that, and once all pressure is released and it is safe to open lid, do so and give the chili a stir.
Enjoy instant pot with desired toppings of choice!