This Instant Pot Vegan White Bean Quinoa Chili is incredibly simple to make, uses everyday ingredients like canned beans and quinoa, packs a protein-punch, and is hearty and comforting yet nourishing.
Watch! How to make this recipe
Check out the video over on Youtube (starts at 5:00 mark) along with a personal dive into my upcoming cookbook The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! I share how my debut cookbook came to be, along with a brief description of the table of contents. So head on over to Youtube and happy cooking!
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!
Instant Pot Vegan White Bean Quinoa Chili
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 2 jalapeño peppers, diced (use serrano peppers for a spicier version)
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 4 cups (~950mL) low-sodium vegetable broth
- 1 cup (~180g) uncooked quinoa
- 2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed
- 1 (15-ounce) can of organic corn (~425g)
- 1 (4-ounce) can of green chiles (~115g)
- 1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess)
- 1 tablespoon fresh lime juice
- Garnishes: fresh cilantro, diced avocado, tortilla chips, vegan sour cream
- Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
- Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
- Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
- Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
- Pour in the coconut milk (optional) and the reserved 1/2 teaspoon salt, and stir until the chili is creamy and heated through.
- Stir in the lime juice and taste for seasonings, adding more salt or lime juice as needed. Garnish as desired.
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