” Continuous improvement is better than delayed perfection” – Mark Twain
I finally opened up my Instant Pot this weekend!! And BOY, am I glad I did. It’s absolutely wonderful! Where has it been all my life??? I admit, I was too lazy to open it for a while now. There it was, staring at me, each time I opened my kitchen pantry. Looking at me all judgmental, like “HELLOO are you going to open me yet?? Why did you wait in line for an hour on Black Friday, just so you could stare at me in here??” Yeah, yeah I admit it. I had that dread of “UGH, I have to learn another gadget.”
Needless to say, that feeling of dread, dissipated once I unraveled it. Took me about 15 minutes to finesse with it and some mixed emotions of, “OMG, is it working? I don’t hear anything!! Why is it so quiet?? Oh gosh it’s broken isn’t it???”
This has to be one of my favorite recipes! No joke, I have been eating this for lunch and dinner for the last three days. I also have been cheating a bit on my “Whole Foods” diet and eating this chili with some tortilla chips. Hey, they’re organic, does that make it better??! It’s packed full of flavor with heat from poblano peppers, serrano chili and some smoked paprika. And it is creamy with the addition of Neufchatel cheese & refried beans. Yes, some refried beans in this chili, makes it mouth watering, finger lickin good!
I hope you enjoy this recipe as much as I did!
Instant Pot Enchilada Quinoa Chili
Ingredients
- 5 tsps olive oil
- 1 serrano chili diced
- 1 small yellow onion diced
- 3 Garlic cloves minced
- 1 tsp taco seasoning + 3 tsps separated, used in two different steps, see directions
- 1 tsp cumin + 1/2 tsp separated, used in two different steps, see directions
- 1/2 tsp smoked paprika + 1/2 smoked paprika separated, used in two different steps, see directions
- salt to taste
- cracked black Pepper to taste
- 1 cup enchilada sauce
- 1/2 cup uncooked quinoa
- 1 poblano pepper diced
- 1 15.5 oz can black beans
- 1 15.25 oz can whole kernel corn
- 1 14.5 oz can Hunt’s diced tomatoes fire roasted
- 1 32 oz veggie broth low sodium
- 1/2 tsp garlic powder
- 1 tsp sugar
- 3 tsps dried parsley
- 1/2 tsp dried oregano
- 1 tsp siracha sauce
- 1/2 tsp red pepper flakes
- 1/4 cup neufchatel cream cheese can use regular 1/3 less fat cream cheese as well
- 1/4 cup light sour cream
- 1/2 cup refried beans fat free
Garnish:
- 1/4 cup packed & chopped cilantro
- 1/4 cup chopped green onions
- Tortilla chips
Instructions
-
Turn instant pot to saute setting and when display reads hot, add olive oil, serrano chili, onion, garlic cloves, 1 tsp taco seasoning, 1 tsp cumin, 1/2 tsp smoked paprika and salt and pepper to taste. Set time on saute for 4 mins, mix well.
-
Once saute setting is finished, add in enchilada sauce, uncooked quinoa, poblano pepper, black beans, corn, diced tomatoes, veggie broth, 3 tsps taco seasoning, 1/2 tsp cumin, 1/2 tsp smoked paprika, garlic powder, sugar, dried parsley, dried oregano and salt and pepper to taste. Give it a quick stir and cover. Press pressure cook button and set to high pressure. Set timer to 10 minutes. Make sure valve is set to “Sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.
-
Once all of the pressure has been released, open the lid and stir in cream cheese, sour cream and refried beans. Set to saute setting for 3 minutes, to help the ingredients melt and mix into the chili.
-
Garnish with cilantro, green onions & tortilla chips.
-
Laddle chili in bowls and enjoy!
Recipe Notes
- Make sure to separate out the spices that require additional measurements. first batch is used in the saute setting and then use the rest later in the recipe!
