This simple but delicious Instant Pot vegetarian chili tastes like it simmered all day in your slow cooker, but it’s made quickly in the Instant Pot! Hearty quinoa and beans and plenty of vegetables mean this dish can stand on its own for dinner. Leave off the cheese and it’s vegan!
Turn the Instant Pot to SAUTE. Heat the oil in the pot and add the diced onion. Saute until the onion softens, 3-5 minutes stirring frequently
Add the bell peppers, chilis, and zucchini and saute until soft, an additional 3-5 minutes stirring frequently.
Add the garlic and cook for 1-minute stirring constantly to not burn the garlic.
Mix in the chili powder, cumin, paprika, and salt.
Add in the water, V-8, quinoa, diced tomatoes, and pinto beans. Stir to combine.
Add the lid to the Instant Pot and turn the vent to the SEALING position. Set the Instant Pot from Saute to MANUAL for 10 minutes.
The Instant Pot will come to pressure, cook for 10 minutes and then beep. Using a spoon handle, carefully move the vent from sealing to VENT. Use caution as the released steam can burn you. Serve with cheese and sour cream if desired!
If you like a less chunky chili, you may dice the vegetables smaller!