4 cups cubed butternut squash (1 medium sized butternut squash peeled and seeded)
2 tablespoons minced garlic
1 (26 oz.) container unsalted chopped tomatoes (Pomi)
1/2 (15 oz.) can salsa (Newman’s Own Mild)
2 (15 oz.) can no salt black beans
1 12oz bag frozen organic corn
4 cups unsalted vegetable broth (can be homemade in Insta Pot)
2 tablespoons cumin
1 medium onion, chopped
½ cup raisins
½ bag chopped kale or spinach
Set Instant Pot pressure cooker on manual for 12 minutes.
Cook all ingredients except chopped kale or spinach which is added to wilt after cooking.
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4 thoughts on “Butternut Squash Stew In Instant Pot”
Sounds delish! What if you don’t have an insta pot? How do I cook it and for how long or do I bake it?
Hi Jan! You can put it in a slow cooker on high for 3 hours.