4.9 from 165 votes
Instant Pot Vegetarian Chili with Quinoa
This Instant Pot Vegetarian Chili combines quinoa, black beans, corn, and fire-roasted diced tomatoes with a blend of chili powder, paprika, and cumin. The result is a hearty chili with a mildly spicy depth from the jalapeño and warming spices. Cooking under pressure melds the flavors while maintaining a pleasant texture from the quinoa and vegetables. This chili is flexible in serving options; optional toppings include cilantro, cheddar, avocado, and sour cream, allowing customization of richness and heat.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
237 kcal
Course:
Main Course, Soup
Cuisine:
American
Ingredients
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 1/2 jalapeño finely diced
- 3 cloves garlic minced
- 1/3 cup quinoa washed
- 1 can diced tomatoes 14.5oz, fire-roasted
- 1 can black beans rinsed and drained, about 1.25 cups
- 1 cup corn frozen
- 3/4 tablespoon chili powder
- 1/2 tablespoon paprika
- 1 teaspoon cumin powder aka Jeera powder
- 1 teaspoon salt adjust to taste
- 2 cup vegetable broth
Optional Toppings
- cilantro chopped, to garnish, leaves
- cheddar cheese shredded (skip for vegan or use vegan cheese)
- jalapeño sliced
- lemon wedges
- avocado sliced or cut into small pieces
- red onion diced
- sour cream (skip for vegan or use vegan greek yogurt)
- tortilla chips (skip for gluten-free)
Instructions
- Add all the ingredients to your instant pot in the order listed.
- Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
- When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
- Serve with any of the optional toppings you like!
Cup of Yum
Notes
- Store leftover chili in airtight containers for up to 4 days in the fridge or freeze in small portions for future meals.
- Use slow cooker on low for 6 hours or high for 3 hours as alternative cooking methods.
- For stovetop cooking, sauté onions, peppers, and jalapeños in oil or water before adding spices and other ingredients, then simmer for 45-50 minutes or longer for thicker chili.
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
46g
(15%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1241mg
(52%)
Potassium
581mg
(12%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1808IU
(36%)
Vitamin C
40mg
(44%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 237
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1241mg | 52% |
| Potassium | 581mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1808IU | 36% |
| Vitamin C | 40mg | 44% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.