2cups plus 2 tablespoonslow sodium vegetable broth
15ounce cankidney beansdrained and rinsed
15ounce canred beansdrained and rinsed
15ounce canfire-roasted diced tomatoes
2tablespoonstomato paste
Instructions
Rinse the quinoa in a fine sieve/colander. Set aside.
Select "sauté" and "normal" on the Instant Pot. Once it reads "hot", add 1 tablespoon olive oil. Add diced onion and bell pepper. Sauté until softened, stirring occasionally, about 6-8 minutes.
Add garlic and jalapeño. Sauté one minute more. Add cumin, chili powder, oregano, cinnamon and salt. Pour in two tablespoon vegetable broth to deglaze the pot. Stir to remove any stuck on bits. 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.
Video
Notes
Storage: For best quality, keep refrigerated for 3-4 days in a closed container.
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: Let frozen chili thaw completely overnight before reheating. Cover and reheat in the microwave for 1-2 minutes. Reheat on the stove in a medium pot over medium heat until warmed through.
Looking for a stove-top version? Try out my other quinoa chili recipe.