Vegan Instant Pot Quinoa Chili

Name: Vegan Instant Pot Quinoa Chili
Total time: 30
Yield: 6
Ingredients: 1 tablespoon avocado oil; 1 medium onion; 1 cup zucchini, chopped; 2 cups broccoli, chopped; 1 cup celery, chopped; 4 cloves garlic, finely minced; ½ cup quinoa, rinsed, uncooked; 1 can chili beans; ½ teaspoon ground cumin; ¼ teaspoon ground black pepper; 2 teaspoons onion powder; 2 teaspoons paprika; salt, to taste; red chili flake, optional; 32 oz low sodium vegetable broth

Recipe by Gita Kshatriya from tasty.co

Meal 30 Mins.

Ingredients

6 servings

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1 tablespoon avocado oil
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1 medium onion
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1 cup zucchini, chopped
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2 cups broccoli, chopped
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1 cup celery, chopped
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4 cloves garlic, finely minced
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½ cup quinoa, rinsed, uncooked
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1 can chili beans

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½ teaspoon ground cumin
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¼ teaspoon ground black pepper
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2 teaspoons onion powder
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2 teaspoons paprika
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salt, to taste
•

red chili flake, optional
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32 oz low sodium vegetable broth

Instructions

Set IP to Saute mode.
Heat avocado oil.
Add chopped garlic, vegetables, quinoa, chili beans and spices.
Saute for about 5 minutes, stirring occasionally.
Add vegetable stock and stir well.
Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.