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Vegan Instant Pot Quinoa Chili

Community Member
February 10, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Instant Pot Quinoa Chili

Ingredients

for 6 servings

  • 1 tablespoon avocado oil
  • 1 medium onion
  • 1 cup zucchini (125 g), chopped
  • 2 cups broccoli (300 g), chopped
  • 1 cup celery (100 g), chopped
  • 4 cloves garlic, finely minced
  • ½ cup quinoa (100 g), rinsed, uncooked
  • 1 can chili beans
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • salt, to taste
  • red chili flake, optional
  • 32 oz low sodium vegetable broth (7 L)

Nutrition Info

  • Calories 689
  • Fat 43g
  • Carbs 65g
  • Fiber 7g
  • Sugar 18g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Set IP to Saute mode.
  2. Heat avocado oil.
  3. Add chopped garlic, vegetables, quinoa, chili beans and spices.
  4. Saute for about 5 minutes, stirring occasionally.
  5. Add vegetable stock and stir well.
  6. Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
  7. When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.

Ingredients

for 6 servings

  • 1 tablespoon avocado oil
  • 1 medium onion
  • 1 cup zucchini (125 g), chopped
  • 2 cups broccoli (300 g), chopped
  • 1 cup celery (100 g), chopped
  • 4 cloves garlic, finely minced
  • ½ cup quinoa (100 g), rinsed, uncooked
  • 1 can chili beans
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • salt, to taste
  • red chili flake, optional
  • 32 oz low sodium vegetable broth (7 L)

Nutrition Info

  • Calories 689
  • Fat 43g
  • Carbs 65g
  • Fiber 7g
  • Sugar 18g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Set IP to Saute mode.
  2. Heat avocado oil.
  3. Add chopped garlic, vegetables, quinoa, chili beans and spices.
  4. Saute for about 5 minutes, stirring occasionally.
  5. Add vegetable stock and stir well.
  6. Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
  7. When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.

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