SUPER EASY / QUICK RELEASE / VEGAN / GLUTEN-FREE
Quinoa Chili
Makes 4 servings
Quinoa makes a thick, almost porridge-like chili—which is why the beans help give this version a little tooth, a better texture against the silkiness. Quinoa has a naturally occurring enzyme (a saponin) that protects the grains from, well, predators (aka us). Not only does the enzyme taste bitter, but it can foam in the pressure cooker and cause the pot to malfunction. Rinse the grains well in a fine-mesh sieve such as a chinois or in a colander lined with a double thickness of paper towels. We do this even if the package says they’ve already been rinsed.
2 cups vegetable broth
1 cup red or white quinoa, well rinsed
One 15-ounce can red kidney beans, drained and rinsed (1¾ cups)
One 14-ounce can diced tomatoes (1¾ cups)
One 4 ½-ounce can mild or hot green chiles (½ cup)
2 jarred roasted red peppers, chopped
1 small zucchini (about 6 ounces), chopped
2 medium garlic cloves, peeled and minced (2 teaspoons)
1 tablespoon pure chile powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1. Stir all the ingredients in a 6-quart cooker. Lock the lid onto the pot.
2.
Press the button for: PRESSURE COOK
Set it for: MAX
The valve must be: 
Set the time for: 6 minutes with the KEEP WARM setting off
If necessary, press: START
Press the button for: BEAN/CHILI, PRESSURE COOK, or MANUAL
Set it for: HIGH
The valve must be: Closed
Set the time for: 8 minutes with the KEEP WARM setting off
If necessary, press: START
Press the button for: SLOW COOK
Set it for: HIGH
The valve must be: Opened
Set the time for: 3 hours with the KEEP WARM setting off (or on for no more than 1 hour)
If necessary, press: START
3. If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
4. Unlock and remove the lid. Stir well before serving.