25+ Flavorful February Squash Instant Pot Recipes to Try

As winter begins to wind down and the chill of February still lingers, there’s nothing quite like a warm, hearty meal to lift your spirits.

Squash, with its rich, sweet, and savory flavors, is the perfect vegetable to enjoy during this cozy month.

Whether you’re craving something sweet, spicy, or savory, February squash Instant Pot recipes make preparing a wholesome dish quick and easy.

The Instant Pot, known for its efficiency and ability to lock in flavors, is an ideal tool for cooking squash dishes.

From soups and curries to roasts and stews, squash can be transformed into a variety of dishes that suit any taste.

In this blog post, we’ll explore over 25 mouthwatering Instant Pot squash recipes that are perfect for February.

These recipes highlight the versatility of squash, combining it with seasonal spices and complementary ingredients to create comforting meals for any occasion.

Whether you’re a fan of butternut, acorn, or spaghetti squash, these recipes will inspire you to make the most of this nutritious and delicious vegetable.

So, get ready to fire up your Instant Pot and discover new ways to enjoy squash this February!

25+ Flavorful February Squash Instant Pot Recipes to Try

With these 25+ February squash Instant Pot recipes, you have a wealth of options to enjoy this versatile vegetable all month long.

Whether you’re preparing a quick dinner, a comforting soup, or a hearty stew, squash offers a delightful and nutritious way to elevate your meals.

The Instant Pot simplifies the process, ensuring that you can enjoy flavorful dishes without spending hours in the kitchen.

From sweet to savory, there’s a squash recipe for every palate, and each one is sure to warm you up during the colder days of February.

So grab your Instant Pot, select your favorite recipe, and savor the comforting, satisfying flavors of squash this winter season!

Instant Pot Butternut Squash Soup

This creamy and comforting Instant Pot Butternut Squash Soup is the perfect dish to warm you up during chilly February days. With the rich sweetness of butternut squash and the savory depth of onions, garlic, and a touch of thyme, this soup delivers both flavor and nutrition in under an hour, thanks to the Instant Pot. It’s ideal for a light lunch or a starter for dinner, offering both a healthy and satisfying option.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream for a richer soup)
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the chopped onion and garlic, cooking for about 2 minutes until softened.
3. Add the cubed butternut squash, vegetable broth, thyme, salt, and pepper.
4. Close the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 10 minutes.
5. Once the cooking time is complete, carefully release the pressure.
6. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
7. Stir in coconut milk and adjust seasoning if necessary.
8. Serve warm, topped with a drizzle of cream or roasted seeds for texture.

This Instant Pot Butternut Squash Soup is a quick, nutritious, and delicious dish that perfectly captures the comforting flavors of winter squash. The Instant Pot makes the process incredibly efficient, turning this into a hassle-free meal that’s full of warmth and flavor. Perfect for busy evenings, it’s a great addition to your February meal rotation, whether served as a starter or a light main course.

Instant Pot Acorn Squash with Maple Cinnamon Glaze

This Instant Pot Acorn Squash with Maple Cinnamon Glaze is a delicious and seasonal side dish that combines the nutty, slightly sweet flavor of acorn squash with a rich maple-cinnamon glaze. The Instant Pot makes this recipe incredibly easy, reducing the typical roasting time to just minutes. This dish is perfect for a cozy family dinner or as a side to holiday meals, showcasing the beauty of winter squash in a whole new way.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1/4 cup maple syrup
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Salt and pepper to taste

Instructions:

1. Place the trivet in the Instant Pot and add 1 cup of water to the bottom of the pot.
2. Season the acorn squash halves with salt and pepper, then place them in the Instant Pot.
3. Close the lid and set the valve to “sealing.” Cook on high pressure for 10 minutes.
4. While the squash cooks, in a small bowl, whisk together the maple syrup, melted butter, cinnamon, and vanilla extract.
5. When the Instant Pot finishes, carefully release the pressure and remove the squash.
6. Brush the squash with the maple cinnamon glaze and return it to the Instant Pot. Set to sauté mode and cook for an additional 3-4 minutes, allowing the glaze to caramelize slightly.
7. Serve the acorn squash warm, drizzled with any remaining glaze.

The Instant Pot brings out the natural sweetness of the acorn squash while the maple cinnamon glaze adds an extra layer of flavor. This dish is both visually stunning and delicious, making it an ideal choice for winter meals. Whether you’re preparing a family dinner or looking for a standout side dish, this Instant Pot Acorn Squash is a versatile, easy-to-make recipe that will quickly become a favorite.

Instant Pot Spaghetti Squash with Garlic Parmesan Sauce

This Instant Pot Spaghetti Squash with Garlic Parmesan Sauce is a fantastic low-carb, gluten-free alternative to pasta. The Instant Pot quickly cooks the spaghetti squash, creating perfectly tender strands, while a garlicky, buttery Parmesan sauce adds richness and flavor. This dish is ideal for a light weeknight meal, but can also serve as a side for your favorite protein.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Add 1 cup of water to the Instant Pot and place the trivet inside.
2. Place the spaghetti squash halves on the trivet, cut side down. Close the lid and set the valve to “sealing.”
3. Cook on high pressure for 7 minutes. After the cooking time is complete, perform a quick release.
4. Remove the squash and use a fork to gently scrape the flesh into spaghetti-like strands.
5. Meanwhile, in a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
6. Add the butter and stir until melted, then toss in the Parmesan cheese until the sauce is smooth.
7. Add the scraped squash strands to the skillet and toss to coat with the garlic Parmesan sauce.
8. Season with salt and pepper, and garnish with chopped parsley before serving.

This Instant Pot Spaghetti Squash with Garlic Parmesan Sauce is an excellent option for those looking for a flavorful, lighter alternative to traditional pasta. The Instant Pot ensures the squash cooks quickly and evenly, while the buttery garlic Parmesan sauce elevates the dish with its rich, savory flavor. It’s a versatile and nutritious meal that can easily be customized with different herbs or spices, making it a great choice for February dinners.

Instant Pot Kabocha Squash Risotto

This Instant Pot Kabocha Squash Risotto is a creamy, comforting dish that brings together the natural sweetness of kabocha squash with the richness of risotto. The Instant Pot cuts down on the usual time-consuming process, creating a velvety texture with minimal effort. This hearty meal is perfect for a cozy dinner or as a side dish to complement your favorite protein.

Ingredients:

• 1 small kabocha squash, peeled and cubed
• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil and butter. Add the onion and garlic, cooking until softened, about 2 minutes.
2. Add the cubed kabocha squash and cook for another 2-3 minutes.
3. Stir in the Arborio rice and cook for 1 minute, allowing it to lightly toast.
4. Pour in the white wine (if using) and cook until mostly evaporated, then add the vegetable broth.
5. Close the lid, set the valve to “sealing,” and cook on high pressure for 6 minutes.
6. After the cooking time is up, perform a quick release. Open the lid and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh sage leaves.

This Instant Pot Kabocha Squash Risotto is the epitome of comfort food, offering a delicate balance of creamy, savory flavors with a hint of sweetness from the squash. The Instant Pot makes the preparation much easier than traditional risotto, and the result is an incredibly rich, satisfying dish. Whether served as a main course or a side dish, it’s perfect for warming up during February’s cooler days.

Instant Pot Delicata Squash and Chickpea Curry

This Instant Pot Delicata Squash and Chickpea Curry is a vibrant, plant-based dish that blends the sweet and nutty flavor of delicata squash with the earthiness of chickpeas and aromatic spices. The Instant Pot allows the flavors to meld together beautifully in a fraction of the time, making it an ideal weeknight dinner option. It’s healthy, hearty, and packed with nutrients, making it a standout dish for February.

Ingredients:

• 1 medium delicata squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat a bit of oil. Add the onion, garlic, and ginger, cooking until softened, about 2-3 minutes.
2. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for another minute until fragrant.
3. Add the delicata squash, chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes.
5. Once the cooking time is complete, perform a quick release. Open the lid and stir in the coconut milk. Adjust seasoning if necessary.
6. Serve the curry warm, garnished with fresh cilantro.

This Instant Pot Delicata Squash and Chickpea Curry is a comforting, aromatic dish that’s perfect for warming up during the winter months. The Instant Pot brings out the natural sweetness of the delicata squash while the spices create a bold, flavorful sauce that’s balanced by the richness of coconut milk. It’s a nutritious, hearty meal that’s easy to prepare and perfect for a plant-based dinner option.

Instant Pot Winter Squash and Lentil Stew

This Instant Pot Winter Squash and Lentil Stew is a wholesome, satisfying dish that combines the hearty flavors of winter squash with protein-packed lentils and savory vegetables. Perfect for cold February nights, this stew is full of rich flavors and nutrients. The Instant Pot makes this stew come together quickly while preserving the deep flavors, making it an ideal meal for busy weeknights.

Ingredients:

• 1 small butternut or acorn squash, peeled and cubed
• 1 cup dried green lentils, rinsed
• 1 large carrot, sliced
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the onion, garlic, carrot, and celery, cooking for about 3-4 minutes until softened.
2. Stir in the cumin, coriander, and turmeric, cooking for another minute to toast the spices.
3. Add the cubed squash, lentils, vegetable broth, salt, and pepper. Stir well to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 12 minutes.
5. After the cooking time is up, perform a quick release. Open the lid and stir the stew.
6. Adjust seasoning with more salt and pepper if needed, and serve warm, garnished with fresh parsley.

This Instant Pot Winter Squash and Lentil Stew is a nourishing, filling dish that’s perfect for the colder months. The lentils provide hearty protein while the squash adds sweetness and creaminess to the stew. The Instant Pot helps infuse all the ingredients with deep flavor while dramatically reducing cooking time. It’s a great option for meal prep, as it keeps well in the fridge for a few days and even tastes better as leftovers. A perfect recipe to enjoy during February!

Instant Pot Spicy Butternut Squash Tacos

These Instant Pot Spicy Butternut Squash Tacos bring together the creamy texture of butternut squash with bold, spicy flavors. The Instant Pot allows you to cook the squash quickly while infusing it with rich spices like chili powder, cumin, and smoked paprika. These tacos are a fun, flavorful, and vegetarian option for Taco Tuesday or any weeknight dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth
• Corn tortillas
• Toppings: sliced avocado, cilantro, lime wedges, salsa, and crumbled feta or cotija cheese

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the cubed butternut squash and sauté for about 3-4 minutes until lightly browned.
2. Add the chili powder, smoked paprika, cumin, cinnamon, salt, and pepper. Stir to coat the squash evenly with the spices.
3. Pour in the vegetable broth, and stir again to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes.
5. Once the cooking time is up, perform a quick release. Open the lid and stir the squash.
6. Serve the spicy butternut squash in warm corn tortillas, topped with your favorite toppings like avocado, cilantro, salsa, and cheese.

These Instant Pot Spicy Butternut Squash Tacos are a delicious twist on traditional tacos, offering a satisfying vegetarian option packed with flavor. The Instant Pot’s quick cooking time ensures the squash is perfectly tender and infused with the spices, while the toppings add freshness and richness. This recipe is a great way to enjoy the natural sweetness of butternut squash with a spicy kick, making it a fun and flavorful choice for any weeknight meal.

Instant Pot Roasted Acorn Squash and Quinoa Salad

This Instant Pot Roasted Acorn Squash and Quinoa Salad is a nutrient-packed dish perfect for February. The Instant Pot quickly roasts the acorn squash, while quinoa serves as a hearty base. Tossed with arugula, cranberries, and a tangy balsamic dressing, this salad offers a beautiful balance of textures and flavors. It’s a wholesome, filling meal that’s perfect for lunch, dinner, or as a side dish.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups vegetable broth (for cooking quinoa)
• 1/2 cup dried cranberries
• 2 cups fresh arugula
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the acorn squash cubes and sauté for about 3-4 minutes until lightly browned.
2. Add the vegetable broth and stir. Close the lid, set the valve to “sealing,” and cook on high pressure for 6 minutes.
3. While the squash cooks, combine the quinoa and 2 cups of vegetable broth in the Instant Pot. Cook on high pressure for 1 minute, then perform a quick release.
4. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt, and pepper.
5. Once the squash and quinoa are done, fluff the quinoa with a fork and combine it with the roasted acorn squash, cranberries, and arugula.
6. Drizzle the balsamic dressing over the salad and toss gently to combine. Serve warm or at room temperature.

This Instant Pot Roasted Acorn Squash and Quinoa Salad is an excellent way to incorporate seasonal ingredients into a light, yet filling meal. The Instant Pot simplifies the process of roasting the squash and cooking the quinoa, leaving you with minimal hands-on time. The salad combines sweet, savory, and tangy flavors, while the quinoa provides a satisfying, protein-rich base. It’s a wholesome dish that can be enjoyed as a main or side, perfect for lunch or dinner in February.

Instant Pot Butternut Squash and Black Bean Chili

This Instant Pot Butternut Squash and Black Bean Chili is a hearty and comforting vegetarian chili that’s perfect for February’s colder days. The sweetness of the butternut squash balances beautifully with the rich flavors of black beans and tomatoes, while a blend of chili powder, cumin, and paprika adds depth and warmth. This chili is quick to make in the Instant Pot, making it a great choice for a nutritious and filling weeknight meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: sour cream, shredded cheese, cilantro, lime wedges

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
2. Stir in the chili powder, cumin, smoked paprika, and cinnamon, cooking for another minute until fragrant.
3. Add the butternut squash, black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes.
5. After the cooking time is up, perform a quick release. Open the lid and stir the chili.
6. Serve the chili warm with your favorite toppings like sour cream, shredded cheese, cilantro, and lime wedges.

This Instant Pot Butternut Squash and Black Bean Chili is a comforting, flavorful dish that’s both healthy and satisfying. The Instant Pot helps the ingredients cook quickly, while the spices and butternut squash create a warming and hearty chili. Whether you’re looking for a meatless option or a comforting dish for a chilly evening, this chili is a great choice for February. It’s easy to make, packed with nutrients, and full of flavor, making it a crowd-pleaser for any occasion.

Instant Pot Maple Butternut Squash Soup

This Instant Pot Maple Butternut Squash Soup combines the natural sweetness of butternut squash with the rich, comforting flavors of maple syrup, creating a cozy dish perfect for a chilly February evening. The Instant Pot ensures the squash becomes tender quickly, while the addition of warming spices like cinnamon and nutmeg adds depth. This creamy, smooth soup can be enjoyed on its own or paired with crusty bread for a heartwarming meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1/4 cup maple syrup
• 1/2 cup coconut milk (or heavy cream for a richer version)
• Salt and pepper to taste
• Optional toppings: roasted pumpkin seeds, a drizzle of maple syrup, fresh thyme

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
2. Stir in the cinnamon and nutmeg, cooking for 1 minute to release their flavors.
3. Add the butternut squash, vegetable broth, and maple syrup. Season with salt and pepper, then stir to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
6. Stir in the coconut milk (or cream) for a creamy texture, adjust seasoning, and serve hot.
7. Garnish with roasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme if desired.

This Instant Pot Maple Butternut Squash Soup is the epitome of cozy comfort food. The sweet, velvety squash pairs beautifully with the rich maple syrup, making every spoonful a treat. The Instant Pot’s speed and efficiency make this a perfect weeknight meal for February when you’re craving something hearty yet healthy. The soup’s silky texture and complex flavors will warm you from the inside out, and it’s easy to make with just a few ingredients. Serve it as an appetizer or enjoy it as a satisfying main dish.

Instant Pot Stuffed Acorn Squash

Instant Pot Stuffed Acorn Squash is a simple yet impressive dish that highlights the beauty of winter squash. The acorn squash is cooked to perfection in the Instant Pot, then stuffed with a flavorful mixture of quinoa, cranberries, nuts, and spices. This dish is perfect for a nutritious dinner or as a side dish for a festive February gathering. It’s packed with savory and sweet flavors that balance each other perfectly.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the quinoa and toast it lightly for 2-3 minutes until fragrant.
2. Add the vegetable broth, cranberries, cinnamon, cumin, salt, and pepper. Stir to combine, then close the lid, set the valve to “sealing,” and cook on high pressure for 1 minute.
3. Once the quinoa is cooked, perform a quick release. Fluff the quinoa with a fork, then stir in the chopped nuts.
4. While the quinoa cooks, place the halved acorn squashes in the Instant Pot with a cup of water in the bottom. Close the lid and cook on high pressure for 6 minutes.
5. Once the squashes are cooked, remove them from the Instant Pot and carefully scoop out a bit of the flesh to create room for the stuffing.
6. Stuff each acorn squash half with the quinoa mixture, garnish with fresh parsley, and serve warm.

This Instant Pot Stuffed Acorn Squash is a beautiful and nourishing dish that combines the sweetness of the acorn squash with the hearty, nutty flavors of quinoa and cranberries. It’s an easy, hands-off meal that’s perfect for a cozy February dinner, and it’s also an elegant option for holiday gatherings or special occasions. The Instant Pot simplifies the cooking process, reducing the time needed to make this dish, while still delivering a rich, satisfying meal. It’s a complete dish on its own or can be paired with a protein of your choice for added variety.

Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto is a creamy, comforting dish with the naturally sweet and earthy flavor of butternut squash. Cooking risotto in the Instant Pot eliminates the need for constant stirring, making this a low-effort, flavorful recipe. The squash becomes tender and combines with the creamy risotto base, creating a rich and hearty meal that’s perfect for February evenings.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 1/2 cups Arborio rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
2. Add the diced butternut squash and Arborio rice, stirring for 1-2 minutes to lightly toast the rice.
3. Pour in the vegetable broth and wine (if using), then season with salt and pepper. Stir to combine.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 6 minutes.
5. Once the cooking time is up, perform a quick release. Stir the risotto to combine, and then fold in the Parmesan cheese.
6. Garnish with fresh herbs and serve warm.

This Instant Pot Butternut Squash Risotto is a decadent and satisfying dish, perfect for chilly February evenings. The Instant Pot makes the risotto cooking process easy and hands-off, and the creamy texture of the risotto paired with the tender squash creates a comforting and flavorful meal. The sweetness of the butternut squash complements the savory notes of the Parmesan, while the wine adds a layer of depth. This dish is a great vegetarian option and can be served as a main or side dish to round out any meal.

Instant Pot Spicy Butternut Squash Chili

This Instant Pot Spicy Butternut Squash Chili is a hearty, warm, and flavorful twist on classic chili, perfect for a cold February evening. The butternut squash adds a slightly sweet and creamy texture to the chili, while the spices bring a bold kick to the dish. It’s a one-pot wonder that comes together quickly in the Instant Pot, making it a great choice for a busy weeknight or a cozy weekend meal. This chili is also vegetarian, making it a comforting option for those following plant-based diets.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, garlic, and bell pepper. Sauté for about 3 minutes until softened.
2. Stir in the chili powder, cumin, and cayenne pepper, cooking for 1 minute to bloom the spices.
3. Add the diced butternut squash, tomatoes, black beans, kidney beans, corn, and vegetable broth. Stir to combine and season with salt and pepper.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release. Stir the chili and adjust seasoning if needed.
6. Serve the chili hot, garnished with fresh cilantro if desired.

This Instant Pot Spicy Butternut Squash Chili is the perfect blend of heat and sweetness. The creamy butternut squash adds a satisfying texture, while the combination of beans, corn, and spices provides a filling, hearty meal. The Instant Pot makes it easy to achieve rich, deep flavors without hours of simmering, making it a convenient yet comforting dish for February. Whether served with cornbread or a side of avocado, this chili is sure to warm you up and leave you feeling full and satisfied.

Instant Pot Acorn Squash with Brown Sugar and Cinnamon

Instant Pot Acorn Squash with Brown Sugar and Cinnamon is a simple, sweet, and savory dish that makes the most of the tender, nutty flavor of acorn squash. The natural sweetness of the squash is enhanced with brown sugar, cinnamon, and a touch of butter, creating a decadent yet healthy side dish. Perfect for a cozy February meal, this dish comes together quickly in the Instant Pot, making it an easy and elegant addition to any dinner table.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt
• 1 cup water (for steaming in the Instant Pot)

Instructions:

1. Place the trivet inside the Instant Pot and pour in 1 cup of water.
2. Rub the cut sides of each acorn squash half with melted butter.
3. Sprinkle the brown sugar, cinnamon, nutmeg (if using), and a pinch of salt over the cut sides of the squash.
4. Place the squash halves, cut-side up, on the trivet in the Instant Pot.
5. Close the lid, set the valve to “sealing,” and cook on high pressure for 12 minutes.
6. Once the cooking time is up, perform a quick release. Carefully remove the squash halves from the Instant Pot and serve warm.

This Instant Pot Acorn Squash with Brown Sugar and Cinnamon is a perfect side dish for any occasion, from weeknight dinners to holiday meals. The natural sweetness of the squash is beautifully complemented by the rich brown sugar and warm spices, making it a comforting choice for February. The Instant Pot’s quick cooking time ensures that you can enjoy this sweet and savory dish in no time, with minimal effort. It’s a versatile side that pairs well with roasted meats or as a stand-alone vegetarian option.

Instant Pot Squash and Potato Curry

This Instant Pot Squash and Potato Curry is a flavorful, spicy, and hearty dish that combines the sweetness of squash with the creamy texture of potatoes in a rich, aromatic curry sauce. The Instant Pot makes it easy to develop deep, complex flavors in a short amount of time, creating a meal that is both satisfying and nourishing. Perfect for February, this dish can be enjoyed over rice or with warm naan for a complete, comforting meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat a bit of oil. Add the chopped onion, garlic, and ginger, sautéing for about 3 minutes until softened.
2. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for 1 minute to release the spices’ fragrance.
3. Add the cubed butternut squash, potatoes, coconut milk, vegetable broth, and tomato paste. Stir to combine and season with salt and pepper.
4. Close the lid, set the valve to “sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is up, perform a quick release. Stir the curry, adjust seasoning if needed, and garnish with fresh cilantro.
6. Serve the curry over rice or with naan for a complete meal.

This Instant Pot Squash and Potato Curry is a rich, warming dish that is perfect for a cold February evening. The combination of tender squash and potatoes in a creamy, spiced curry sauce offers layers of flavor that are both comforting and satisfying. The Instant Pot helps infuse the vegetables with the spices quickly, making this dish an easy, flavorful choice for a weeknight dinner or a special gathering. Serve it with rice or naan to soak up the delicious sauce, and enjoy a hearty meal that is sure to please the entire family.

Note: More recipes are coming soon!