• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

  • Plant-Based Recipes
    • Breakfast
    • Main Dish
    • Instant Pot
    • Side Dishes
    • Bread and Muffins
    • Salad and Wraps
    • Soup, Stews, and Chili
    • Sauces, Dips, and Salad Dressings
    • Desserts
    • Crock Pot
    • Mexican Food
  • Videos
  • Resources
    • Getting Started
    • Custom Meal Plans
    • Plant-Based eCourse
    • Books
      • The Plant-Based Diet Starter Guide
      • The Plant-Based Holiday Meal Plan & Cookbook
  • Meal Plans
    • Meal Plans 2020
    • Meal Plans 2019
    • Meal Plans 2017
    • Meal Plans 2016
    • Meal Plans 2015
    • Meal Plans 2014
    • Meal Plans 2013
  • About Us
    • Our Family
    • Contact Me
    • Our Food Philosophy
    • Disclosure Policy
      • Privacy Policy

Instant Pot

Cooking and Reheating Potatoes

November 23, 2020 by Holly Leave a Comment

We love potatoes! I’ve always loved potatoes but after transitioning to a plant-based diet, my love of potatoes has grown. Often, I’ll cook potatoes on the weekend to eat all week long. Through trial and error, I’ve discovered my favorite ways to cook and reheat potatoes.

The cooking and reheating method will vary based on the type of potato. Let’s take a look at some of our favorites.

Instant Pot Baked Potatoes

I normally cook russets in my Instant Pot for “Baked” potatoes. I know they aren’t technically baked, but I don’t care. I don’t want to tie up my oven when my Instant Pot cooks potatoes so quickly and easily.

Just scrub your potatoes, I like to pierce them with a fork if I remember but I don’t usually remember. I put them on a wire rack in my Instant Pot with one cup of water. Press Manual (or Pressure Cook) and set the time for 14 minutes. If you are making big potatoes then set it for 16-20 minutes. The size of the potatoes makes a big difference. Once done, let the pressure come down naturally for at least 20 minutes. I prefer to wait an hour before eating them, especially if they are really big.

If you aren’t sure how long to cook your potatoes just guess. Here is some unofficial guidance. If you can hold two potatoes in one hand then 14 minutes will work. If you can’t, then go with 16 minutes. If you are cooking a giant potato that is as big as your face, go with 20 minutes.

To store the potatoes, after they are cooled off, I’ll put them in a zip lock bag or air tight container and store them in the fridge.

Reheating Baked Potatoes

When I’m ready to use them, I usually chop them up (at least in half but often in fourth’s so they look like 4 long wedges). This works best when I have good toppings to use like chili, beans, or some other moist food. I don’t use butter or Earth Balance or vegan cheese but those may work. If I don’t have any moist toppings I will heat them in the microwave (covered) for 2 minutes, then sprinkle on Everything Bagel seasoning.

Often I’ll dice up the leftover potato and add it to a bowl of soup. I reheat in the microwave for a minute or two. Our microwave takes 2 minutes to get food really hot, especially if it’s straight out of the fridge. This is a great way to make brothy soups even more filling.

You could also reheat in the Instant Pot or oven. If reheating in the Instant Pot, you’ll want put the potatoes on the wire rack, add one cup of water, and cook for 5 minutes for big potatoes. If the potatoes are small, 3-4 minutes would work.

If you want to reheat in the oven, I recommend baking at 350 degrees for about 20 minutes.

Fries, Baked Potato Wedges and Roasted Potatoes

We rarely reheat these because they just aren’t as good as fresh. If we do, we heat the oven to 400 degrees, cook them for 10 to 15 minutes, sometimes we will then cook them under the broiler for a few minutes. These are the hardest to reheat.

Instant Pot Baked Sweet Potatoes

We have two main ways we cook sweet potatoes. If we cook them whole it’s usually in the Instant Pot. Yes, it easy to cook them in the oven but I prefer cooking whole, baked sweet potatoes (and yams) in the Instant Pot.

To cook whole sweet potatoes (or yams) in the Instant Pot, just scrub them. Put the wire rack in the Instant Pot and place the sweet potatoes on top. Add one cup of water. Cook on Manual (new IP’s have a Pressure Cook button) for 14 minutes. If you have exceptionally large sweet potatoes you will want to add about 5 minutes to that time. Once done, let the pressure come down naturally. I like to let them sit for about an hour before eating.

Cooking sweet potatoes whole in the Instant Pot is best way to cook them when you want to make a Sweet Potato Casserole for Thanksgiving!

Once cooled, we store them in the fridge, uncovered (just on a plate or bowl with skin still on). When it’s time to reheat we cut them in half , cover them, and heat in the microwave.

Roasting Sweet Potatoes

The other way we cook them (pretty much weekly) is we peel and dice them into bite sized pieces. Then we bake them at 400 degrees for 40 minutes. We store them in an airtight container and eat them cold or microwave them for 30 seconds to a minute. We eat them as side dishes, or in salads. These reheat really well. 

New Potatoes and Yellow Potatoes

I love to cook new potatoes and yellow (gold) potatoes in the Instant Pot. These are usually small, though I have gotten a few that were really big. They cook quickly but I’ll give them a quick scrub and cook them in my Instant Pot for about 10 minutes on manual. I prefer to let them rest for at least 15 minutes but sometimes I’ll forget them for hours. Oops. They taste creamy and go with everything.

If all your potatoes are small you can cook them less but I inevitably have various sizes. Ten minutes is a good catch all.

I store them uncovered in the fridge but in a zip lock back would work too. Since they are so versatile, I’ll often throw them in soups, salads, or eat them as sides. They are perfect for a quick breakfast too.

Then I cut them in fourth’s (like long wedges) and reheat in the microwave for 1-2 minutes. Then I top them with Everything Bagel seasoning. These reheat so much better than russets. They stay moist inside and don’t need a moist topping like russets.

Sometimes I’ll cook them in my Instant Pot then make mashed potatoes by adding some rice milk and seasoning like garlic and onion powder. These are really good for a side dish reheated.

What are your favorite methods for cooking and reheating potatoes?

Filed Under: How to, Tips for Plant-Based Living Tagged With: Instant Pot, plant-based diet, Potatoes, Vegan

Instant Pot Recipes for Fall

October 12, 2020 by Holly Leave a Comment

Instant Pot Recipes for Fall

I bought my Instant Pot in 2014 and I still love it. I use it multiple times a week to make everything from breakfasts, side dishes, soups and stews. It seemed like the perfect time to gather a list of some of my favorite Plant-Based Instant Pot recipes for fall.

Instant Pot Recipes for Fall

Instant Pot Recipes for Fall

Add these Instant Pot recipes to your meal plan this fall.

Instant Pot Chipotle Black Bean Chili

Instant Pot Chipotle Black Bean Chili

This delicious plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food. This is a recipe my readers make weekly!

Instant Pot Chickpea and Rice Soup

Instant Pot Chickpea and Rice Soup

This recipe is warm and comforting. If you grew up on chicken and rice soup, you'll love this plant-based take on that classic.

Instant Pot Lentil Tacos

Instant Pot Lentil Tacos

It's always a good time for tacos! Might as well make it a vegan taco night by making these lentil tacos in the Instant Pot.

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole

This versatile Mexican Rice and Bean Casserole is perfect in a bowl, tortilla or eaten with chips.
Add fresh homemade salsa and avocado to kick it up a notch!

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa is a quick and easy recipe your family will love. Adapt it to your individual preferences.

Instant Pot Black Beans and Rice

Instant Pot Black Beans and Rice

This super easy recipe feeds a crowd. It's mild flavor is perfect for kids who don't like spicy foods. Feel free to spice it up for adults.

Instant Pot Refried Beans

Instant Pot Refried Beans

This is my favorite refried bean recipe because I can use it in burritos, nachos or as a side dish for taco night.

Instant Pot Breakfast Rice

Instant Pot Breakfast Rice

Don't forget about breakfast! Breakfast rice is perfect for fall. We make a big portion on the weekend and reheat all week long. Apples and raisins are a family favorite.

Instant Pot Oatmeal

Instant Pot Oatmeal

Let's not forget my favorite breakfast, Instant Pot Steel Cut Oats. All the flavor and texture of steel cut oats without having to stand over the stove and stir.

Filed Under: Instant Pot, Tips for Plant-Based Living Tagged With: Instant Pot, Plant Based Diet, Vegan

Instant Pot Mexican Quinoa

July 24, 2020 by Holly Leave a Comment

Instant Pot Mexican Quinoa

We’ve been eating my Mexican Rice and Bean Casserole for years. It’s a crowd pleaser. I’ve adapted it and made many different versions. It seems like it’s time to do it again. I’m taking the same flavor and most of the ingredients plus quinoa! It make it even easier, I’m making it in my Instant Pot!

Instant Pot Mexican Quinoa

This page contains affiliate links.

If you are like me, you probably have a giant bag of quinoa in your pantry. I don’t know why, but in the summer I always gravitate toward quinoa.

What is Quinoa?

Quinoa is technically a seed but most people treat it like a grain. It should be cooked before eating. Quinoa has a slightly nutty flavor.

Quinoa is a great versatile food to add to your rotation. We enjoy it in stir frys instead of rice, in breakfast bowls instead of oats, as a replacement for taco meat, your imagination is the limit.

  • Breakfast Quinoa
  • Quinoa Chickpea Wrap
  • Quinoa Tacos
  • Quinoa Lentil Salad
  • Chickpea Quinoa Stir Fry

Should I Washing Quinoa?

If you are new to quinoa, you will want to rinse your quinoa first. Quinoa is coated in saponin. It’s bitter and will make you think quinoa is gross. If you rinse the quinoa well, we use a fine mesh strainer, you’ll be able to get the saponin off easily.

Many brands of quinoa will prewash it to remove the saponin.

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

I love how versatile this recipe is. I enjoy it hot and cold. Whether I reheat leftovers or serve them cold, I love topping it with my pico de gallo. What can I say, fresh tomatoes, onions, garlic and cilantro are irresistible.

When I know I need a filling meal on the go, this is one of my top choices.

Yield: 4 servings

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa

Instant Pot Mexican Quinoa is a quick and easy recipe your family will love. Adapt it to your individual preferences.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 15 ounce can Black Beans (drained, rinsed)
  • 1 1/4 cups water or veggie broth
  • 1 cup Quinoa (uncooked)
  • 1 cup Diced Tomatoes (from the can, drained)
  • 1 cup Frozen Corn
  • 2 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1 Lime, sliced for garnish
  • 2 Avocado (diced)

Instructions

  1. Dump the black beans, water/veggie broth, quinoa, tomatoes, corn, chili powder, cumin, garlic powder, and salt into the Instant Pot.
  2. Close the lid and close the pressure valve. Press manual/pressure cooker and cook for 5 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
  3. Serve in bowls topped with lime wedges and diced avocado. Fresh pico de gallo is my favorite way to enjoy it.

Notes

Refrigerate leftovers in an air tight container. Enjoy for 3-4 days.

You can eat leftovers warm or cold.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Filed Under: Instant Pot, Main Dish Recipes, Mexican Food, Recipes, Side Dishes Tagged With: Instant Pot, plant-based diet, Pressure Cook, Quinoa, Vegan

Plant-Based Instant Pot Goulash

October 3, 2019 by Holly 27 Comments

Plant-Based Instant Pot Goulash

It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!

Plant-Based Instant Pot Goulash

This page contains affiliate links.

You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version! 

I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe! 

As I make it with small adjustments and get your feedback, I’ll update it. 

Plant-Based Instant Pot Goulash

Instant Pot Lessons

This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.

Plant-Based Instant Pot Goulash

With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.

With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.

 

I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft. 

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Do

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes.
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not. 

Yield: 5+

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 30 minutes
Total Time 46 minutes

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Instructions

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. After the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

Notes

Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Barilla Pasta, Elbows, 16 Ounce (Pack of 8)
    Barilla Pasta, Elbows, 16 Ounce (Pack of 8)
  • Small Brown Lentils 
    Small Brown Lentils 
  • Instant Pot 
    Instant Pot 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Instant Pot

Freezer Meals

If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.


Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes. 

Enjoy!

Filed Under: Instant Pot, Main Dish Recipes, Soups, Stews, & Chili Tagged With: Instant Pot, Plant Based Diet, Recipes, Vegan

Instant Pot Plant-Based Meal Plan

June 17, 2019 by Holly 1 Comment

Plant-Based Meal Plan for the Instant Pot

This weeks Instant Pot Plant-Based Meal Plan will only include our dinner plan. We just returned from a long weekend away so I don’t have anything prepped and just started working on my grocery list.

Instant Pot Plant-Based Meal Plan

We have plenty of oatmeal already and I’ve added cereal to my list. We will be keeping things super simple this week because we put our house on the market and want to keep things tidy. I won’t be cooking many elaborate meals but will use my Instant Pot to cook meals we can enjoy for lunch and dinner a couple of times.

Instant Pot Plant-Based Meal Plan

Monday: Soup and Salad feature Broccoli Potato Soup. I’ve recently received several messages about this soup and people are loving it. Some people are even sharing with co-workers because they smell it and want to try it! If you don’t have an Instant Pot don’t worry, I have a stove top version too!

Tuesday: Busy Night Pasta with a side salad. This is an easy meal to dump in the Instant Pot. We have pasta often because it’s so easy but I normally cook it on the stove. This one will mean I don’t have to clean up when my pot boils over, because it always does, while I’m working on the salad.

Wednesday: Refried Beans for easy Bean Burritos! My kiddos may opt for tortilla chips instead of a tortilla but that’s ok with me. They both love beans. One prefers them whole so I may scoop out a cup for him before I mash and season these. I’ll make a big batch so we can enjoy them in meals tomorrow too!

Thursday: Lentil Tacos with leftover refried beans. Instead of tacos we may actually have Taco Salad using the lentils. I LOVE taco salad, especially when I have the taco filling and refried beans. I add tomatoes and peppers when I have them but salsa is a must!

Friday: Instant Pot Minestrone Soup is one of my favorite soups! It’s a little more work than some of my other soups because of the variety of veggies that need to be chopped but you could save time by purchasing frozen veggies. I like the chopping, it’s cathartic. This Instant Pot version is just as good as the stove top version.

Of course with our house for sale and people coming to take a look, we could have to run out so who knows what our week will actually look like! Hopefully we get plenty of viewings and offers, while still enjoying healthy meals at home.

If you get my weekly plant-based tips email you may notice that it was a day late. Don’t forget to open it and checkout photos from our weekend.

Oh, and don’t forget to follow my Instant Pot board on Pinterest!

Filed Under: Meal Plan Monday, Meal Plans 2019 Tagged With: Instant Pot, Meal Plan Monday, Meal Plans

Chipotle Black Bean Chili

February 20, 2019 by Holly 6 Comments

Chipotle Black Bean Chili

Nothing beats a bowl of hot chili when it’s cold outside!

Chipotle Black Bean Chili

My Texas Style Chili will always have my heart but sometimes I like to mix it up with different recipes. This recipe uses more ingredients but also has a more complex flavor. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Chipotle Black Bean Chili

This recipe is easy to dump in the Crock Pot or Instant Pot after some quick chopping and measuring spices. I use canned beans and tomatoes for ease. If you aren’t a fan of spicy, you may want to reduce or omit the chipotle peppers. They give it a great flavor but it’s spicy!

Chipotle Black Bean Chili ingredients

Chipotle Black Bean Chili

Like all my recipes, you can easily change-up the ingredients based on your likes and dislikes, or what you have in your pantry!

Ingredients:

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

 

Chipotle Black Bean Chili ingredients

Directions:

  1. Place everything up through broth in slow-cooker or Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).
  2. If you are cooking in a slow cooker, dump the tomatoes in and give it a stir. If you are using the Instant Pot, set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.
  3. If using a slow cooker, cover with the lid then cook on low for 7 to 8 hours, or high for 4 to 6 hours. If using an Instant Pot, close the lid and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.
  4. Stir well and remove the cinnamon stick.
  5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Chili Topping Ideas

There are so many great toppings you can add to chili. My favorites are tortilla chips to give it a little crunch and avocado to help tame the spiciness. Other great ideas are:

  • Cilantro
  • Diced avocados
  • Diced tomatoes
  • Lime wedges
  • Hot sauce
  • Diced green onion
  • Tortilla chips

Chipotle Black Bean Chili

My mom is visiting and loved this chili too. You don’t know my mom but that is saying something. She lives in Oklahoma where she raises horses, dogs, and cattle. She let all her Facebook friends know she ate vegan chili and liked it!

I think it’s safe to say for meat loving friends and family will love it too!

Instant Pot Chipotle Black Bean Chili

Instant Pot Chipotle Black Bean Chili

This interesting plant-based chili recipe is perfect for fall. With ingredients like chipotle peppers, quinoa, and cinnamon all in one dish, you know you are getting something unexpected.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ of a 7 oz. can Chipotle peppers in adobo sauce
  • 2 cans black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ¾ cup uncooked quinoa
  • 1 small red onion, chopped
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large cinnamon stick
  • 1 Tbsp. chili powder
  • 1 Tbsp. oregano (Mexican oregano if you have it!)
  • 2 cups vegetable broth
  • 2 (14 oz.) cans petite diced tomatoes with juice
  • ¼ cup fresh chopped cilantro

Instructions

1. Place everything up through broth in your Instant Pot. Add in half of the chopped cilantro. (Save the other half of cilantro for garnishing).

2. Set the tomatoes aside for a minute and stir well. Then add the tomatoes, just dump them on top but don’t stir. Sometimes tomatoes and tomato sauces can cause Instant Pot recipes to burn or stick. Leaving the tomatoes on top of the other ingredients will keep that from happening.

3. Close the lid on your Instant Pot and close the vent. Cook on high, pressing Manual or Pressure Cook (depending on your model) and adjust the time to 10 minutes. I prefer letting the Instant Pot version NPR (natural pressure release) for at least 10 minutes after it’s done.

4. Stir well and remove the cinnamon stick.

5. Serve in bowls, garnish with fresh cilantro or add your favorite toppings.

Notes

This recipe has a nice little kick thanks to the adobe peppers. This recipe is suitable for people who like spicy food, children may not enjoy the heat of this recipe.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Soups, Stews, & Chili
Don’t forget to pin this recipe and add it to your meal plan! You can follow my Instant Pot board on Pinterest too!

Chipotle Black Bean Chili

Filed Under: Crock Pot, Instant Pot, Main Dish Recipes, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Instant Pot, Plant-Based

Next Page »

Primary Sidebar

Footer

Find it here!

Amazon Affiliate Disclosure

Holly Yzquierdo of My Plant-Based Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Disclosures

Unauthorized use and/or duplication of any part of this website or content without express and written permission from Holly Yzquierdo is prohibited. Excerpts and links may be used, provided that full credit is given to Holly Yzquierdo and MyPlantBasedFamily.com with links to the original content.

More information on our Privacy Policy and other Disclosures are available.

Copyright © 2021 · Wellness Pro on Genesis Framework · WordPress · Log in