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Instant Pot Easy Chili Acorn Squash Bowls
- 2 acorn squash, cut in half, seeds removed
- 1 pound ground beef
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 2 (15 ounce cans) crush tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne
- salt and pepper, to taste
For the coconut sour cream
- 1 (14 ounce) can of coconut cream
- zest of 1 lime
- juice of 1 lime
- pinch of salt
- cilantro, chopped, for garnish
- green onions, chopped, for garnish
- Pour 1 cup of water in the basin of an instant pot.* Place the rack in the basin of the instant pot and place 2 acorn squash halves in the instant pot. Secure lid, close off pressure valve then press high pressure and press the up button until it hits 13 minutes. Once it's done cooking, use the quick release to let the pressure out. Remove squash, add 1/2 cup of water then add the other squash and repeat.
- Preheat oven to 325 degrees. Once squash is done cooking, cut the bottom of the squash to create a flat surface then place on a baking sheet, grease and lightly salt then place in the oven while the chili cooks.**
- Pour water out of basin, place the basin back in the instant pot then press the sauté button. Add the ground beef and break into small pieces. Once slightly browned, add the peppers, onions and garlic and combined. Then add the crushed tomatoes, spices and salt and pepper. Mix until all ingredients are combined. The press cancel, secure lid, close off pressure valve, press the chili button then press the down button until the time hits 20 minutes. Once it's done cooking, use the quick release the let the pressure out.
- Mix together all the ingredients for the coconut sour cream.
- Add chili to acorn squash bowls, top with coconut sour cream, cilantro and green onions
* I have an 8 quart instant pot
** This step is totally optional, I just find that it keeps the squash warm while the chili cooks.