Instant Pot Vegan Butternut Squash And Quinoa Stew
Instant Pot Butternut Squash and Quinoa Stew is a simple weeknight comfort food. This ultimate-feel-good-stew is deliciously healthy, wholesome and packed with all the good stuff! Gluten-free and Vegan too!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 SERVINGS
- 2-3 tablespoons Olive oil
- 2 cloves of Garlic (chopped)
- 1 medium Onion (diced)
- 1/2 cup Carrots (chopped)
- 1.5 cups Butternut Squash (cut into cubes)
- 2 medium Tomato (chopped)
- 1 can Black Beans (drained and washed)
- 1 cup Raw Quinoa
- 3 cups Vegetable stock
- - - Diced Avocado
- - - Chopped cilantro leaves
Start the stew by peeling,
Chopping a butternut squash. Set it Aside.
Heat the Instant Pot in 'SAUTE MODE'. Add olive oil. When it gets hot, add onions, garlic, and carrots. Saute for 1-2 minutes.
Add cubes of butternut squash.
Now add chopped tomatoes, sriracha, and spices. Feel free to adjust the spice level. This stew is moderately spicy but not overly.
Pour in vegetable stock/water.
Give it a good mix.
Finally, add rinsed quinoa along with black beans and turn the Instant Pot off.
Close the lid with the valve/whistle in sealing position. Change the Instant Pot setting to 'MANUAL OR PRESSURE COOK MODE' and allow it to cook for 5 minutes on high pressure.
After the Instant Pot beeps, do a 'Quick Pressure Release'. A quick pressure release is when you bring the valve/whistle to the venting position and allow the steam to release quickly.
Quinoa will expand during cooking. Feel free to add extra water to adjust consistency. Do the taste test.
Serve hot garnished with chopped avocados and cilantro leaves.
- Don't have a liking for butternut squash, no worries. Swap butternut squash for
- Same way feel free to swap black beans with
- sweet potatoes
- any other seasonal squash.
- pinto beans
- kidney beans
- cannellini beans.
Calories: 246kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Sodium: 507mg | Potassium: 604mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6235IU | Vitamin C: 15.8mg | Calcium: 63mg | Iron: 3.3mg