Easy recipe for Instant Pot Vegetarian Chili. This hearty and healthy one-pot meal is packed with beans, vegetables, and quinoa, and is ready in 25 minutes.
shredded cheddar cheeseuse dairy-free cheese for vegan
hot sauce
avocado chunks
lime wedges
sour cream or cashew cream for vegan
crushed tortilla chips or strips
Instructions
Saute Aromatics: Preheat the Instant Pot on SAUTE mode. Add olive oil, onion, bell peppers, and jalapeno. Stir and cook for 2 minutes. Add minced garlic and spices and saute for another minute. Cancel SAUTE.
Add Ingredients: Add drained beans, corn, tomatoes, sweet potatoes, broth, and rinsed quinoa and give it a stir.
Pressure Cook: Close the lid and set the vent in sealing position. Select manual/pressure cook and set 5 minutes at high pressure.
Natural Pressure Release: When the cooking is done, let the pressure release naturally. Open the lid once the pin drops.
Check consistency: If the chili is not thick enough for you, use a potato masher and mash a few beans and vegetables to thicken it naturally. Alternatively, combine 2 tablespoons of cornstarch with 2 tablespoons of water. Turn on Saute and let the chili start simmering. Now pour in the cornstarch slurry while stirring. Continue to simmer for 2 minutes, then cancel saute. This is step is optional.
Serve with toppings: Check the seasoning and add more salt if needed. Serve in bowls and garnish with your favorite toppings.
Customizations: Switch the black beans with kidney or Cannelini beans. Feel free to skip the sweet potato or replace it with butternut squash. Skip the Jalapeno for a mild flavor. If not a fan of quinoa, skip it and add another can of beans instead.
Rinse Quinoa: Rinsing quinoa gets rid of the bitter-tasting compound (saponin) that coats the seeds. Don't skip this step.
Tomatoes: Fire-roasted tomatoes add a subtle smoky taste to the chili. If you prefer otherwise, you can add plain diced tomatoes instead. Canned tomatoes taste better here and hold their shape after cooking. But if using fresh, add 3 Roma tomatoes instead.
Spices: Use can also use ancho or chipotle chili powder for a smoky taste. However, stick to regular paprika as smoked paprika would add an overwhelming smoky taste.
Stovetop Instructions: Saute aromatics for 2-3 minutes in a soup pot on medium-high heat. Add the remaining ingredients with an additional 1 cup of broth/stock. Bring it to a boil and cook for 30 minutes, or until the quinoa is cooked through.
Slow Cooker Instructions: Add all the ingredients, stir and set it for 6 hours on low, or 3 hours on high.
How do you thicken chili in instant pot: Mash a few beans and veggies to thicken the chili naturally. Alternatively, make a slurry by combining 2 tablespoons each of cornstarch and water. Pour while stirring, then simmer the chili for 2 minutes.
Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.