Ingredients

The following ingredients have 8 Servings
  • 2 green bell peppers (diced)
  • 1/2 yellow onion (diced)
  • 1/2 jalapeno (minced, seeded for less spice, although level varies from pepper to pepper)
  • 4 cloves  garlic (minced or pressed)
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 2 1/2 cups vegetable broth
  • 1 (8 oz) can tomato sauce
  • 1/2 cup  quinoa
  • 1 (15 oz) can black beans (drained and rinsed)
  • 1 (15 oz) can kidney beans (drained and rinsed)
  • 1 (15 oz) can corn (drained and rinsed)
  • avocado, cilantro, green onions, lime juice, vegan sour cream, cheese, tortilla chips (optional for serving)

Instruction

  • Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot. 
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  • Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
  • The Instant Pot will beep when it's finished. 
  • Flip the valve to "venting" for a quick release. 
  • Turn Instant Pot off and stir in beans and corn. 
  • Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken. 
  • Taste and re-season if necessary and serve!