Name: Vegan Instant Pot Quinoa Chili Recipe
Total time: 20 min
Yield: 5
Cuisine: American

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This smoky, spicy chili recipe takes just minutes to prepare. Throw everything in an instant pot, set it and forget it

How to make Vegan Instant Pot Quinoa Chili Recipe

Deryn Macey

Crawler

American

<p>This smoky, spicy chili recipe takes just minutes to prepare. Throw everything in an instant pot, set it and forget it</p>

White or yellow onion,  diced

Bell peppers,  diced

Cloves garlic,  minced

Jalapeno,  seeds removed,  diced

Cumin

Oregano

Paprika

Chili powder

Tomato paste

Chipotle pepper in adobo sauce,  finely chopped

1 can diced tomatoes

1 can kidney beans,  drained and rinsed

Uncooked quinoa

Vegetable broth

Salt and pepper,  to taste

Start layering the ingredients into the instant pot. Start with the onions, peppers, garlic and spices, then add the rest of the ingredients. Theres no need to mix it up.

step 1

Seal the lid on the instant pot and make sure the valve is set to sealing.

step 2

Press pressure cook and set the timer to 5 minutes. The instant pot will take some time to come to pressure so the timer wont start right away. This is normal. Total cooking time might be 15-20 minutes.

step 3

Once the timer goes off, let the pressure release naturally for about 10 minutes then if the float valve hasnt dropped yet, carefully turn the valve to quick release to release the pressure from the instant pot (or you can let the pressure release naturally all the way). Once the float valve drops, you can carefully remove the lid.

step 4

Season with salt and pepper and serve right away or store in the fridge for up to 5 days for freezer for up to 2 months in a sealed container. Serve topped with fresh cilantro, vegan sour cream and green onion.

step 5

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