- 1 white or yellow onion, diced (approx. 2 cups)
- 2 bell peppers, diced (I used one yellow and one red, approx. 2 cups)
- 3 cloves garlic, minced
- 1 jalapeno, seeds removed, diced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tbsp chili powder
- 2 tbsp tomato paste
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 x 28 oz can diced tomatoes (fire-roasted if you can find them)
- 1 x 14 oz can kidney beans (1.5 cups), drained and rinsed
- 1/2 cup uncooked quinoa
- 1 cup 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. There’s no need to mix it up.
- Seal the lid on the Instant Pot and make sure the valve is set to Sealing.
- Press “Pressure Cook” and set the timer to 5 minutes. The Instant Pot will take some time to come to pressure so the timer won’t start right away. This is normal. Total cooking time might be 15-20 minutes.
- Once the timer goes off, let the pressure release naturally for about 10 minutes then if the Float Valve hasn’t 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.
- 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.
This recipe is easily customizable. Try adding pinto beans, black beans, corn or chickpeas.
Keywords: instant pot vegan chili, quinoa chili, spicy chili, healthy, vegetarian, gluten-free