1.5teaspoonskosher saltplus more to taste after cooking
2medium sweet potatoes, small diceabout 4 cups
114-ounce canfire-roasted tomatoes
215-ounce cansblack beans, drained and rinsed
1cupfrozen corn, thawedor canned sweet corn, drained and rinsed
avocado or guacamole
sliced green onion
Turn on the Sauté function on the Instant Pot. Heat the olive oil then add the onion and sauté until starting to turn translucent, about 3 minutes.
Add the garlic and continue to sauté for 30 seconds, then add the bell pepper and jalapeño and sauté another minute. Turn off the Sauté function.
Pour in a bit of broth and use a flat-bottomed spatula to deglaze the bottom of the insert, if necessary (scrape up any bits of food stuck to the bottom, this will prevent a burn warning). Pour in the rest of the broth.
Sprinkle in the chili powder, cumin, kosher salt, smoked paprika and cayenne pepper. Add the diced sweet potato and quinoa. Push the quinoa into the broth until just submerged.
Layer the diced tomatoes and tomato paste on top and do not stir.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 8 minutes. It will take 15-20 minutes to come to pressure.
At the end of cooking time, quick release the pressure, then stir in the black beans and corn. Set the lid askew on the pot and let it sit for 10 minutes for the chili to thicken and to warm up the beans and corn.
Season with additional salt to taste and serve with your favourite garnishes. Store any leftovers in the refrigerator in sealed containers and eat within 4 days. Can be frozen for up to 3 months.
Inactive time indicates the time it takes for the Instant Pot to come to pressure + release pressure, and for the chili to rest after adding the beans and corn.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.