Vegan Instant Pot Quinoa Chili

Vegan Instant Pot Quinoa Chili

Cook Time
-
Total Time
-
Yield
6 servings

Ingredients

  • 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

How to Make It

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

Tags

VegetarianVeganDairy-FreeHigh-Fiber

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