This Instant Pot Vegan Quinoa Chili is a hearty one-pot meal that is sure to warm your soul! This vegan recipe is especially great for those days when you want to use up all the veggies in your fridge before they start to spoil. This recipe is very versatile, as you can substitute whatever veggies you happen to have on hand. The recipe is a suggestion, but you can modify as you wish.
This recipe comes to us from Gita Kshatriya of Warrior in the Kitchen.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
For more recipes with quinoa, click here.
Prep time: 10 minutes
Cook time: 15 minutes (if using Instant Pot or pressure cooker)
- 1 tbsp. avocado oil
- 1 medium onion, chopped
- 1 cup zucchini, chopped
- 2 cup broccoli, chopped
- 1 cup celery, chopped
- 4-6 cloves garlic, finely minced
- ½ cup uncooked quinoa, rinsed
- 1 can S&W chili beans (or sub black or pinto beans + 1-2 tbsp taco seasoning)
- ½ tsp. ground cumin
- ¼ tsp. ground black pepper
- 2 tsp. onion powder
- 2 tsp. paprika
- Salt, to taste
- Red chili pepper flakes (optional)
- 32 oz. low-sodium vegetable stock
1. Set Instant Pot to Sauté mode.
2. Heat avocado oil. Add chopped garlic, vegetables, quinoa, chili beans and spices.
3. Sauté for about 5 minutes, stirring occasionally.
4. Add vegetable stock and stir well. Shut the Instant Pot lid. Change setting to Multigrain 9 minutes with valve in ‘Sealing’ position.
5. When Instant Pot beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Optional toppings: avocado, tortilla chips, cilantro, diced onions, green onions, vegan cheese.
You can substitute black or pinto beans instead of the S&W chili beans and add 1-2 tbsp. taco seasoning.
If you don’t have an Instant Pot, You can sauté on the stove and then add everything to a large pot to cook.