Instant Pot Quinoa and Black Bean Chili
Instant Pot Quinoa and Black Bean Chili is a hearty, nutritious dish that combines the earthy flavors of black beans and nutty quinoa with vibrant vegetables and spices. This comforting chili cooks quickly in your Instant Pot, making it perfect for weeknight dinners or cozy chilly evenings. With its delicious aroma and bold flavors, this meal is sure to warm your heart and satisfy your taste buds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cans (15 oz each) black beans (drained and rinsed)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp chili powder
- Salt to taste
Instructions
- Turn on your Instant Pot and select the sauté function. Add a splash of olive oil, then sauté chopped onion and bell pepper until soft, about 5 minutes.
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Mix in cumin and chili powder; stir well to coat the vegetables.
- Pour in rinsed quinoa, drained black beans, diced tomatoes with juice, and vegetable broth. Stir gently to combine.
- Close the lid securely, set to manual high pressure for 10 minutes.
- After cooking, perform a quick release of steam. Carefully open the lid, serve in bowls, garnish as desired, and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Customize by adding corn or jalapeños for extra flavor. For easy meal prep, freeze leftovers in airtight containers.