Step 1

To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.

Step 2

Add 1/4 cup water to the instant pot and press the saute mode for 8 minutes. Cook the red onion for around 5 minutes, stirring often until the onions become brown and caramelized. Lots of flavor! Add tiny amounts of water as needed to prevent sticking.

Step 3

Add the garlic and cook another minute, stirring often.

Step 4

Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.

Step 5

Add the 2 1/2 cups water, tomato sauce, syrup, liquid smoke, beans and quinoa (or buckwheat) and stir well.

Step 6

Seal the pot and cook on high pressure by selecting either manual or pressure cook and set the time to 5 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 5 minutes cooking. So, keep an eye so you don't overcook.

Step 7

After the 5 minutes of cooking, do a manual quick release of any remaining pressure, using a pot cover to protect your hand.

Step 8

Give the chili a stir and let it sit around 5 minutes. It will seem a tad thin at first but thickens as it sits. It will thicken some and cool down more to eat.

Step 9

Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings. I added vegan chao shredded cheese, fresh jalapenos. The Lemon Cream Sauce is also a wonderful addition to the spicy chili!