Instant Pot Beef & Butternut Squash Chili

Instant Pot Beef & Butternut Squash Chili

The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won't disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix just means fewer ingredients to worry about. If making this when winter squash is out of season, use 1 cup zucchini and 1 cup red bell peppers and cut the cooking time to 10 minutes. 

Course Dinner
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 7 cups (4 to 5 servings)
Calories 307 kcal
Author katiemorford


  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 pound ground beef (or turkey, lamb, venison, or a combination)
  • One 1 1/4-ounce packet taco seasoning mix
  • 2 cups uncooked, cubed (1/2 inch) butternut squash
  • 1 1/2 cups cooked pinto beans (one 15-ounce can, drained)
  • One 14.5 ounce can diced tomatoes
  • 1 1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper (more if you like it spicy)
  • Favorite chili garnishes, such as sour cream, avocado, cilantro, scallions, cheese, and salsa


  1. Set the Instant Pot to "Saute" and add the oil. When the oil is hot, add the onion and saute until it begins to soften, 2 minutes. Add the ground beef and sprinkle the taco seasoning mix over the top. Saute the beef and the taco seasoning, stirring regularly to break up the meat, until cooked through, 5 minutes. 

  2. Add the squash, beans, tomatoes, and water to the pot. Secure the lid, close the vent, and set the Instant Pot to High Pressure for 14 minutes. 

  3. After 14 minutes, release the steam from the pot (being careful to avoid your hand) and open the lid. Add the salt and cayenne and stir well. The chili may appear thin, but will quickly thicken as it cools.

  4. Ladle into bowls and top with favorite garnishes