Instant Pot Sweet Potato & Quinoa Chili
This hearty and filling Sweet Potato & Quinoa Chili is a delicious and easy weeknight meal and perfect for meal prep! A simple, plant based instant pot chili recipe that comes together in less than 30 minutes!
Ingredients
- 1 medium onion diced
- 4-6 cloves garlic finely minced
- 2 jalapenos deseeded for less spice
- 2 bell peppers deseeded and chopped
- 1-2 large sweet potatoes, about 1lb 6oz washed and chopped into cubes
- 1 cup corn frozen or fresh
- 1½ tablespoon chili powder
- ½ tablespoon oregano
- ½ tablespoon cumin
- 2 teaspoons smoked paprika
- ½ teaspoon pepper
- ½ cup dry quinoa
- 28 oz canned diced tomatoes (fire roasted if available)
- 2½ cups vegetable broth
- 1 can black beans (15.5oz) drained and rinsed
- 1 can kidney beans (15.5oz) drained and rinsed
- ⅓ cup tomato paste
Instructions
- Set Instant Pot to sauté on medium heat and add onion and garlic. Cook for 2-3 minutes stirring occasionally. (Add splash of water or broth if sticking occurs)
- Add jalapenos, peppers, sweet potato, corn, tomatoes spices and quinoa to instant pot. Stir to combine well. Add broth and stir well, making sure to scrap up and bits that may be sticking to the bottom of the pan.
- Add beans and tomato paste to top of chili and do NOT stir. Secure Instant Pot lid and pressure cook for 2 minutes allowing pressure to naturally release when finished.
- When pressure has released, carefully remove lid and stir chili well. Allow to cool a bit (it will be very hot!) and adjust salt to taste.
- Top with with fresh cilantro, avocado and lime and enjoy!
Did you try this recipe?Let me know how it was!