Butternut Quinoa Chili

The Complete Vegan Instant Pot Cookbook, Pg 76. Budget Friendly, Gluten Free, Nut Free, Soy Free

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On your Instant Pot, select Saute Low. When the display reads "Hot", add the oil and heat until it shimmers. Add the carrots, onion, bell pepper, and jalapeno. Cook for 2 to 3 minutes, stirring. Turn off the Instant Pot and add the garlic, stirring again so it doesn't burn.

Step 2

Add the squash, tomatoes, quinoa, stock, bay leaf, cumin, salt, paprika, chili powder, and pepper. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).

Step 3

When the cook time is complete, turn the Instant Pot off and let the pressure release naturally for 10 minutes; quick release any remaining pressure.

Step 4

Carefully remove the lid. Remove and discard the bay leaf, and stir in the lemon juice. Taste and season with salt and pepper, as needed. If there's too much liquid, select Saute Low again and cook for 1 to 2 minutes, stirring frequently.

Step 5

Make-Ahead Tip: This chili is excellent to make ahead and freeze. The flavors just get better and better!