How To Make Vegetarian Instant Pot Chili
Full of veggies and spices, this instant pot chili is made with vegetable broth, quinoa, and tomato sauce for a vegetarian rendition of the classic dish.
Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
Cook using the manual button. Make sure it's set to high pressure and set the timer on the Instant Pot to 8 minutes.
The Instant Pot will beep when it's finished.
Flip the valve to "venting" for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5 to 10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary.
Top with desired toppings and serve.
- Sugar: 6g
- Calcium: 54mg
- Calories: 254kcal
- Carbohydrates: 49g
- Fat: 2g
- Fiber: 12g
- Iron: 4mg
- Potassium: 777mg
- Protein: 14g
- Saturated Fat: 1g
- Sodium: 1045mg
- Vitamin A: 1059IU
- Vitamin C: 32mg
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