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Chop up the garlic, shallot, carrot, celery, and sweet potato.
Set instant pot to sauté on high. Add olive oil, garlic, and onion and cook about 2 minutes, until soft.
Stir in sweet potato, carrot, celery, corn, thyme, chilli powder, salt, and pepper.
Rinse quinoa under cold running water and drain.
Add quinoa, diced tomatoes, and water. Lock instant pot lid in place and set to high pressure on high for 4 minutes. Once complete, quick release.
Stir in the spinach and white beans. Garnish with cilantro and grated parmesan. Serve.
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