Quinoa, canned beans and a handful of hearty spices come together to make this quick & easy instant pot vegetarian chili! This is sure to be a fall favorite.
You'll love this recipe because it's hearty enough to enjoy on its own but can also handle a bunch of toppings. I love adding quinoa to vegetarian chili to make it more satisfying.
The best part is that you can cook quinoa in just one minute in your Instant Pot, which means that this entire recipe only needs 1 minute of cook time!
All in all the recipe will take a little over 30 minutes to make. Most of that time is inactive while you wait for the pot to come to pressure and release pressure.
Chili is one of my favorite foods - I was recently told that I make chili more often than any other dish, and it's probably true. There's just something about a hearty bowl filled with a bunch of toppings (because toppings are always the best part of soup!).
Onion, bell pepper, garlic, jalapeno: Sauteing these together creates the flavorful base of the soup. I use yellow onion and red bell pepper but you can use any color of pepper. Jalapeno is optional.
Canned beans: I like two use two different beans for texture. I usually go for red beans and light red kidney beans or dark and light kidney beans but any kind will work.
Tomatoes: We will use a can of diced fire roasted tomatoes and tomato paste for that classic chili flavor.
Spices: Chili powder, cumin, oregano and a pinch of cinnamon add warmth.
Vegetable broth: I recommend using a reduced sodium vegetable broth so that you have more control over the saltiness of the recipe.
This recipe will make about 5 servings, which is about 1 and ½ cups of chili per serving. It makes great leftovers.
Keep refrigerated for 4-5 days. Usually I refrigerate the entire chili pot once it comes to room temp, but you can also store it in separate containers for easy access.
Freezing: Freeze in individual containers or in one large container for up to 3 months. Let thaw completely overnight or at least 12 hours before reheating. It may take longer if you are freezing a large amount.
Reheating: Cover and reheat in the microwave for 1-2 minutes. Reheat on the stovetop in a medium pot over medium heat until warmed through.
Can I use dry beans?
Unfortunately dry beans will not work in this recipe because they require a much longer cook time than quinoa. You can pre-cook the dry beans and use them in place of canned beans.
As I mentioned earlier, toppings are on of the best parts of chili! Add a sprinkle of cheese and dollop of sour cream or keep it dairy-free with cilantro, diced jalapeno and sliced green onions.
Looking for more vegetarian soup recipes?
Here are a few of my favorites:
Instant Pot Vegetarian Quinoa Chili
- ½ cup dry quinoa
- 1 tablespoon olive oil
- ½ large yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 small jalapeno minced (optional)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon dry oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups plus 2 tablespoons low sodium vegetable broth
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can red beans drained and rinsed
- 15 ounce can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- Rinse the quinoa in a fine sieve/colander. Set aside.
- Select "saute" and "normal" on the Instant Pot. Once it reads "hot", add 1 tablespoon olive oil. Add diced onion and bell pepper. Saute until softened, stirring occasionally, about 6-8 minutes.
- Add garlic and jalapeno. Saute one minute more. Add cumin, chili powder, oregano, cinnamon and salt. Pour in two tablespoon vegetable broth to deglaze the pot. This is important to help prevent the burn error.
- Add remaining ingredients: rinsed quinoa, kidney beans, red beans, diced tomatoes (with juices), tomato paste and remaining 2 cups of vegetable broth. Stir to combine.
- Lock the lid in place and set the valve to sealing. Select "high pressure" and adjust timer to 1 minute. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally, this will take about 10 minutes.
- Once the pressure has released, remove the lid and taste for salt. Add additional water or vegetable broth to thin as desired. Serve with optional toppings like chopped cilantro, sliced green onions, additional minced jalapeno, and crackers.