Easy Instant Pot Chili

I only discovered the magnificence of the Instant Pot a few weeks ago, but since we teamed up in the kitchen, I have been completely hooked!

Long gone are the days of soaking and cooking beans for hours and hours....and hours. I can simply throw them in dry with water or broth, garlic and herbs, and have perfectly cooked beans in THIRTY MINUTES!

My life has changed!

We will talk more about beans later, because I want to share this simple one pot chili recipe. Best of all...it ready in UNDER thirty minutes. MIND. BLOWN.

Ready in 30 minutes

Serves 6


  • 2 bell peppers, preferably different colors, diced

  • 1 medium yellow onion, diced

  • 3-4 cloves of garlic, diced

  • 1/3 c roasted chili's

  • 3/4 c quinoa

  • 2.5 c vegetable broth

  • 1, 8 oz. can tomato sauce

  • 1, 2z oz can diced tomatoes

  • 1, 15 oz can black beans, drained and rinsed

  • 1, 15 oz can kidney beans, drained and rinsed

  • 2 Tbsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp liquid smoke

  • 1 tsp salt (more to taste)

  • 1 tsp dried oregano

For topping...
  • Avocado, fresh squeezed lime juice, cilantro, vegan sour cream, vegan cheese


  1. Place peppers, onion, chili's, garlic, spices, broth, tomato sauce, diced tomatoes, and quinoa into the Instant Pot

  2. Cover, lock and seal the lid of the Instant pot

  3. Set to cook on high pressure for 8 minutes

  4. Once the Instant Pot beeps, signaling its finish, quick release the pressure valve

  5. Once steam has been released, remove the lid and stir in the beans

  6. Let stand for 5 minutes before serving so it thickens up a bit

  7. Serve with your favorite toppings and enjoy!