Sometimes my Instant Pot experiments go so incredibly well. This is one of those times. This Instant Pot Sweet Potato Chili recipe is sure to warm you up on a cold day. It is winter here in Oklahoma, the last week of the year to be precise. I wanted something hearty and healthy that my whole family would enjoy.
This Instant Pot Sweet Potato Chili recipe has a lot of flexibility. I used ground chicken, but you could use any ground meat, or no meat at all. I used black beans, but you could use any bean you like. If you want to skip the canned beans, check out how you can make your own in the Instant Pot here: Instant Pot No Soak Beans.
I had fresh tomatoes on hand, but you could substitute a large can of diced or crushed tomatoes. Season it how you like your chili seasoned – more or less chili powder or cumin or some cayenne for a kick.
Top your chili with sour cream, cheese, and avocado, or any other chili toppings you prefer.
Instant Pot Sweet Potato ChiliPrint This
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped (or use 2 tablespoons garlic paste)
- 1 pound ground meat (use ground turkey, chicken, beef, or pork) (optional)
- 1.5 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon turmeric (optional)
- 1 teaspoon salt (or to taste)
- 3 large sweet potatoes, peeled and diced
- 3 tomatoes, chopped (or large can of diced or crushed tomatoes)
- 1 can diced tomatoes and chilies
- 1 tablespoon tomato paste (or more to taste)
- 2 cups chicken broth
- 2 cans black beans, mostly drained (or 4 cups fresh cooked black beans)
- Using the saute feature in your Instant Pot, cook the onion and garlic just until soft.
- Add ground meat and cook until no longer pink, breaking up large chunks.
- Add spices, sweet potatoes, tomatoes, tomato paste, and chicken broth.
- Stir well to combine.
- Lock the lid into place and seal the steam release handle.
- Cook on high pressure, manual, 12 minutes.
- Natural pressure release 10 minutes.
- Quick release.
- Stir in black beans.
- Top with your favorite chili toppings and serve.
If you want firmer sweet potato chunks, reduce cooking time to 10 or 11 minutes. Cooking at 12 minutes, some of the sweet potatoes disintegrated into a creamy, thick sauce for the chili.