Quinoa Black Bean Chili made in the Instant Pot will be one dish you go back to again and again. With just 5 main ingredients and spices and garnish you can whip this up in minutes.
Quinoa is a very easy grain to cook that will provide more fiber and protein to your meal. Sweet potatoes make this chili hearty yet sweet to balance out the amount of spice you like. Finally, the black beans make this soup a chili.
Quinoa Black Bean Chili … Yum
Making most dishes in the Instant Pot is easier than one might think. Once you get the hang of cooking this way, it will be hard to go back to spending time hovering over your stove. Right now Amazon is having a great deal on Instant Pot for the holidays; see below.
I suggest always keeping cans of beans and tomato sauce on hand so you can throw this meal together in a jiffy. You can also keep garlic that is already peeled in an airtight bag in the refrigerator to cut down on mincing time.
If you are not very familiar with quinoa (pronounced KEEN-WAH), I highly suggest you give it a try. It is a quick-cooking fluffy whole grain that holds a slightly nutty flavor and is packed with protein. It is a great substitute for rice and you can cook up a large pot and seal it in an airtight container in the refrigerator for eating all week long.
Quinoa Black Bean Chili Instant Pot
- Instant Pot
- 2 TBSP Avocado Oil
- 1 Medium Onion, chopped
- 4 cloves Garlic, minced
- 1 Large Sweet Potato, chopped large
- 1 Can Black Beans, drain/rinse 15 ounce can
- 1 Can Tomato Sauce, 15 ounce can
- 2 Cups Vegatable Broth, low sodium
- 2 Cups Spinach leaves
- 2 TBSP Parsley, freshly chopped
- 1/4 tsp Ceylon Cinnamon, ground
- 2 tsp Mexican blend seasoning
- 1/4 Cup Quinoa, dry grain
- 1/4 tsp Salt
- 1/8 tsp Black pepper, fresh ground
- 1 tsp Balamic Vinegar Glaze
- 1 Cup Water
- Prepare all the vegatables in your work area
- Set Instant Pot to Saute function (normal) and add oil to coat bottom of pot
- Add onion and garlic and sweet potato, the add spices, aute for 5-8 minutes, and cancel to turn off saute
- Add broth and deglaze with the cup of water
- Add beans and quinoa and give a stir
- Add the tomato sauce to the top of the chili, but do not stir
- Set Instant Pot to High Pressure for 8 minutes, followed by Natural Release after 5 minutes
- After release, open the Instant pot lid and (let sit for 5 minutes) then add spinach and parsle, balsamic glaze, and salt and pepper (or other spices to taste).
- Close the lid and seal and let it sit until ready to serve. If it is too thin you can saute for 3 minutes to let it thicken.
- Top with your desired toppings (vegan sour cream, hot sauce or avocado)
Especially if this is the first time you added quinoa to chili, I would love to hear how you like it. Another great recipe to try in my Instant Pot Butternut Vegan Chili.