Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 2 tablespoons chili powder
- 1/2 teaspoon cinnamon (affiliate)
- 1/2 teaspoon cumin (affiliate)
- 2 teaspoon salt
- 1 large sweet potato, cut into 1/2 inch chunks
- 28 ounces diced tomatoes
- 15 ounces black beans (affiliate), drained and rinsed
- 1 tablespoon cocoa powder (affiliate)
- 4 cups vegetable broth
- 3/4 cup quinoa (affiliate)
Instructions
- In pressure cooker, sauté bell pepper, onion, and garlic in olive oil until soft. About 3-4 minutes.
- Add paprika, chili powder, cinnamon, cumin, and salt and cook for 1-2 minutes until fragrant and starting to stick in little bits to the bottom of the pot.
- Add sweet potato, diced tomatoes, black beans, cocoa powder, veggie broth, and quinoa.
- Stir, lock lid, and set to high pressure for 1 minute.
- When time is up, do a quick release and turn “keep warm” setting off. You don’t want the soup to keep cooking or the quinoa and sweet potato will start to get mushy.
- Serve!
- Prep Time: 15 mins
- Cook Time: 15 mins