Here’s is a great recipe for all those yet to be christened Christmas Instant Pots from last year; freeze the extras for an easy dinner on the fly when your schedule gets hectic!

Squash and Lentil Stew
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  • 2 med. shallots, thinly sliced
  • 1 Tbsp. ginger, peeled, chopped
  • 1Tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 1 small butternut squash peeled, seeded and cut into 1 ½ in. chunks
  • 1 lb. green lentils
  • 6 c. chicken or veg broth
  • 5 cups packed spinach or kale
  • 1 Tbsp. cider vinegar
  • sea salt
  • ground pepper
recipe by STIR Cooking School


Put the pot to sauté and cook shallots, ginger in oil for 5 min.

Add coriander and cardamom, cook for 1 min. Add squash, lentils, broth and ¼ tsp. salt.

Cover and lock, set for 12 minutes. Quick release when done.

Stir in spinach, vinegar and ½ tsp. each of salt and pepper.

Serve with crusty warm bread and a salad for a healthy hearty dinner.