Vegetarian Instant Pot Chili

 Jill found this and it is tasty. We use brown rice instead of quinoa.

Ingredients

• 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

Instructions

• 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!