Instant Pot Vegetarian Quinoa Chili
Ingredients
The base
-
½
cup
dry quinoa
-
1
tablespoon
olive oil
-
½
large
yellow onion, diced
-
1
medium
red bell pepper, diced
-
3
cloves
garlic, minced
-
1
small
jalapeño, minced (optional)
The spices
-
1
tablespoon
cumin
-
1
tablespoon
chili powder
-
½
teaspoon
dry oregano
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
salt
The liquids and beans
-
2
cups plus 2
tablespoons low sodium vegetable broth
-
1
15 ounce can
kidney beans, drained and rinsed
-
1
15 ounce can
red beans, drained and rinsed
-
1
15 ounce can
fire-roasted diced tomatoes
-
2
tablespoons
tomato paste
Instructions
- Rinse the quinoa and set aside.
- Select 'sauté' on the Instant Pot and heat olive oil.
- Add diced onion and bell pepper, sauté until softened.
- Add garlic and jalapeño, sauté for one more minute.
- Add spices and deglaze the pot with vegetable broth.
- Add the remaining ingredients and stir to combine.
- Lock the lid and set the valve to sealing, then cook on high pressure for 1 minute.
- Allow the pressure to release naturally for about 10 minutes.
- Taste and adjust seasoning, then serve with optional toppings.
Nutrition Facts (estimated)
Servings
5
Calories
320
Total fat
5g
Total carbohydrates
54g
Total protein
16g
Sodium
927mg
Cholesterol
0mg
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