Pressure Cooker Moroccan-Inspired Butternut Squash Stew

Pressure Cooker Moroccan-Inspired Butternut Squash Stew

From The Proctor Silex Test Kitchen

Added by Lynne


  • 1 tablespoon olive oil 
  • 1 small onion, chopped 
  • 1 clove garlic, minced 
  • 1 (2 pounds) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces 
  • 1 large carrot, peeled and chopped 
  • 1 can (14.5 ounces) diced tomatoes 
  • 1 cup dried black beans 
  • 1/2 cup water 
  • 1/2 cup golden raisins 
  • 1 teaspoon salt 
  • 1/2 teaspoon lemon zest 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon dried crushed red pepper 
  • 1/4 teaspoon ground cumin 
  • 1/8 teaspoon coarse black pepper 
  • 3 cups packed baby spinach 


  1. Remove lid from 3-quart pressure cooker. Press SAUTÉ mode and heat oil. Add onion and garlic to cooking pot. Cook for 3 minutes. Turn off SAUTÉ mode. Stir in butternut squash, carrots, tomatoes, black beans, water, raisins, salt, lemon zest, cinnamon, crushed red pepper, cumin, and pepper. 
  2. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.  
  3. Press PRESSURE COOK mode and adjust cooking time to 25 minutes. 
  4. When cooking has finished, let naturally release steam for 15 minutes. Then, turn steam release to quick release pressure. Add spinach and stir before serving. 

Serves: 2 to 3

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