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Cozy Butter Squash and Black Bean Stew

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Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion chopped
  • 1 large Red Bell Pepper diced
  • 2 tbsp Minced Garlic
  • Salt and Pepper
  • 3 cups Butternut Squash peeled and diced
  • 30 oz Black Beans drained and rinsed
  • 30 oz Coconut Milk
  • 2 cup Vegetable Broth
  • 1 Vegetable Bouillon Cube
  • 1½ tbsp Italian Seasoning
  • 2 Bay Leaves
  • 1 tbsp Allspice
  • 2 cup Spinach

Instructions

  • Preheat instant pot to sauté setting on high.
  • Add 1 tablespoon of olive oil to instant pot. Add onion, and red bell pepper to the instant pot. Cook over high sauté setting, stirring constantly until onions are golden and red bell peppers are tender about 5 minutes.
  • Add garlic and sauté until fragrant, about 2 minutes. Season with salt and pepper.
  • Add butternut squash, black beans, Italian seasoning, allspice, and bay leaves
  • Stir in coconut milk, vegetable broth, and bouillon cube. Make sure all ingredients are well mixed. Follow the manufacturer’s guide for locking the lid. And cook on soup setting.
  • Allow pressure to release naturally. Careful of any remaining steam. Unlock and remove the lid.
  • Add spinach, replace the lid and let cook under the heat about 3 mins. Serve with rice. Enjoy

Notes

1. Shake the canned coconut milk before opening or gently stir coconut milk once opened to ensure the cream on the top mixes with the thinner milk on the bottom.
2. You can substitute spinach for any leafy greens (kale, collard greens, spinach)
3. You can also make coconut milk rice to give it an extra kick!