2mediunsweet potatoespeeled and 1/2-inch diced (about 4 cups)
2mediumred bell peppers3/4-inch diced
1mediumjalapenodiced (remove the seeds if you don’t like spicy)
4clovesgarlicminced
Spices
1tbspchili powder
1tspground cumin
0.5tspground cinnamon
1.5tspsaltsea salt preferred
1/2tspsugarsugar in the raw (whole cane sugar) if available
Canned Stuff
2.5cupschicken brothvegetable broth if vegetarian/vegan
1cantomato sauce8oz can
1/2cupuncooked quinoa
1canblack beans15oz can
1canchili beans15oz can
Garnishes (optional)
sliced avocado
cilantro
shredded cheese
crushed tortilla chips
sour cream
Instructions
To a 6-quart or large pressure cooker / Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, jalapeno, garlic, chili powder, cinnamon, cumin, and salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!
Michael R. Brant – Digital marketer, AI enthusiast, and passionate storyteller. Helping businesses grow, giving back to communities, and sharing insights from Baja and beyond.
