An easy meatless meal for any day of the week!
- • 1-2 pounds (3-6 cups) dry pinto beans, IF using dry. This will yield extra beans for other recipes.
- • 1 c. dry quinoa
- • 1 Tbs. fat, good for sautéing
- • 1 large onion, chopped
- • ½ poblano pepper, chopped (green or colored bell works too)
- • 1 cayenne pepper, seeded, chopped
- • 2 tsp. cumin
- • 1 tsp.chili powder
- • ½ Tbs. taco seasoning
- • 1 tsp. salt
- • 2 15-oz. cans diced tomatoes with juice
- • 2 c. water orstock (beef or chicken)
- • 4 c. cooked beans or 2 cans, drained and rinsed*
- • optional: other veggies like diced or shredded zucchini, greens, more peppers, etc.
- • Toppings:
- • shredded cheddar or feta cheese
- • diced red or white onion
- • green onion
- • diced colored peppers
- • salsa
- • cubed avocado
- The night before, rinse quinoa and soak in an ample amount of water. In a separate container (can be the IP itself), soak the pinto beans in twice as much water as beans (IF you’re using dry beans).
- Note: If you forget to soak either, you’ll still be fine starting the recipe the same day. Soaking is just for optimal nutrition.
- Follow the instructions HERE for cooking the dry beans in the Instant Pot.
- At that point you can open the IP lid. Using hot mitts, pour the pot of beans into a colander in the sink to drain. (Use a mesh strainer so you can re-use it with the quinoa, if yours is big enough.)
- Give the pot a quick rinse and return it to the Instant Pot base.
- Select SAUTÉ. Add oil to IP bowl. When display reads HOT add peppers and onions. Cook for five minutes, stirring as necessary.
- Add spices and salt and stir to combine for a minute, then add the tomatoes and water/broth (you can leave it on “saute” during this time to start heating up the liquid and speed up the process of coming to pressure).
- Measure 4 cups of the beans into the pot. Store the rest for another recipe.
- Drain the quinoa into the strainer, give it a quick rinse, and add all of it to the Instant Pot.
- Stir everything up.
- Cancel Saute.
- Check sealing ring, lock the lid, set the pressure valve to “sealing” and press the “Manual” button, using the “minus” button to reduce the number of minutes to 4.
- It will take 10-15 minutes to come to pressure (the machine will say “on” during that time).
- After the 4 minutes count down, set a timer for 10 minutes for a “natural pressure release.”
- After the 10-minute wait, open the valve to “venting” to release any remaining steam. Before opening the lid, give the pot a little back-and-forth “jiggle” to release any steam bubbles trapped in the thick chili.
- Serve hot with optional toppings.
- NOTE: Do not double in a 6-quart Instant Pot! Grains and beans should fill the pot no more than halfway for safety.
* I used black and pinto beans in the picture; kidney and garbanzo mixed or all one kind of bean would be yummy too.
If you want to try the dish with brown rice, I can only imagine it would work out since rice and quinoa have the same water-to-grain ratio.