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a top view of acorn squash chili ingredients in an instant pot liner
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4.70 from 10 votes

Instant Pot Vegan Acorn Squash Chili (+ Stovetop Instructions)

This super easy, healthy and delicious vegetarian chili recipe is packed with acorn squash, pinto beans and the perfect blend of spices for a most hearty and comforting autumn-inspired Instant Pot pressure cooker dish! Plus, stovetop instructions!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Entrées, Instant Pot, Vegan
Cuisine: Instant Pot, Pressure Cooking, Southwestern, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 160kcal
Author: Kristen Wood


  • 3 cups dried pinto beans soaked for at least 3 hours (600 grams)
  • 1 tablespoon olive or coconut oil
  • 4 garlic cloves minced
  • 1 acorn squash peeled, seeds removed, cut into cubes (approx. 850 grams)
  • 1 14.5 oz can fire roasted diced tomatoes 411 grams
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • 8 cups vegetable broth or water 1900 mL
  • 1 tablespoon coconut sugar
  • 1 tablespoon apple cider vinegar
  • sea salt or pink salt to taste


Instant Pot Instructions

  • Soak pinto beans for at least 3 hours prior.
  • Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.
  • With the saute function still on, add squash. Stir well.
  • Add tomatoes and bay leaves. Stir well.
  • Add cumin, garlic, oregano and chili powder. Stir well.
  • Turn the saute function off. Add soaked beans and broth or water.
  • Stir, and put the lid on. Make sure vent is sealed.
  • Cook on manual high pressure for 30 minutes.
  • Quick release pressure after 5 minutes.
  • Stir in sugar and vinegar. Salt to taste.
  • Enjoy!

Stovetop Instructions

  • Soak pinto beans for at least 3 hours prior.
  • In a large pot over medium heat add oil and garlic. Saute for 2 minutes.
  • Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.
  • Add soaked beans and broth/water.
  • Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).
  • Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.
  • Stir in sugar and vinegar, then salt to taste. Enjoy!



Please refer to the 'Tips' section above in the post for valuable information.
Also see: 22 Amazing Side Dishes for Chili.
Also see 60 Instant Pot Vegetarian Recipes!
Check out our November Produce Guide!
Also see: Cornflour Substitutes.


Serving: 1g | Calories: 160kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 898mg | Fiber: 8g | Sugar: 4g