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Instant Pot Enchilada Quinoa Chili

Smooth, creamy, hearty and packed full of flavor
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7 servings

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

  1. 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.

  2. 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.
  3. 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.
  4. Garnish with cilantro, green onions & tortilla chips.

  5. 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!