Instant Pot Butternut Squash, Black Lentil and Quinoa Stew

Super cold weather in the winter always has me reaching for soups, stews, slow cooker or InstantPot meals. Decided to see what ingredients I had to play around with in my pantry and fridge, and this is what turned up. Like a cozy hug with hearty meal feels, it really hit the spot and gave me leftovers to enjoy again, freeze or share with friends. Enjoy!

Ingredients

• 1 T. olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 medium butternut squash, peeled, seeded, and cubed (~3-4 cups)

• 1/2 cup raw black lentils

• 1/2 cup quinoa

• 1/2 cup diced tomatoes (or salsa)

• 2 cups chicken broth

• 1 cup coconut milk

• 1 t. cumin

• 1/2 t. smoked paprika

• 1/2 t. chili powder

• 1/2-1 teaspoon salt, or to taste

• Juice of 1 lime

• Fresh cilantro, avocado, lime wedge, scallions, chili crunch for garnish

INSTRUCTIONS

1. Sauté Aromatics:

   • Turn on Sauté function. Heat olive oil, then add diced onion and garlic to cook for 2-3 minutes.

2. Add Ingredients:

   • Add the butternut squash, black lentils, quinoa, tomatoes/salsa, broth, coconut milk and spices. Stir well.

3. Pressure Cook:

   • Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes.

   • Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

4. Taste and Adjust:

   • Stir the stew well. Taste and adjust seasoning (add more salt, lime juice, or spices as needed). If too thick, stir in a splash of broth or water.

5. Serve and Garnish:

   • Ladle the stew into bowls and garnish with fresh cilantro and scallions. Optional toppings: avocado, corn tortillas, cheese, lime wedge, etc.

3-4 Servings depending on how hungry you are!