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Pressure Cooker Vegetarian Quinoa Chili

5 from 1 vote
Prep Time 15 mins
Cook Time 26 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves minced
  • 1 small onion diced
  • 2 loose carrots, diced
  • 1 medium zucchini, diced
  • 2 red bell peppers diced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 cups low sodium vegetable broth
  • 1 cup uncooked quinoa
  • 1 8-ounce can tomato sauce
  • 1 15.5-ounce can diced tomatoes, no sodium added
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 cup frozen corn
  • to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

  • Set the pressure cooker to "Saute" function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
  • Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
  • Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.