Description
Instant Pot Sweet Potato Chili is a tasty, hearty vegetarian chili from the Instant Pot. I make it with canned beans (or frozen make-ahead dry beans), and spices that go well with the natural sweetness of the sweet potatoes.
Ingredients
Scale
- 1 tablespoon vegetable oil (or olive oil)
- 1 large onion, diced
- 1 poblano pepper, seeded and diced (or a green bell pepper or red bell pepper or two jalapeños.)
- 3 cloves garlic
- ½ teaspoon fine sea salt
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon cinnamon (optional)
- ¼ teaspoon allspice (optional)
- 2 large sweet potatoes (1 ½ to 2 pounds), peeled and cut into 1-inch pieces
- 2 cups vegetable broth (preferably homemade veggie broth or low-sodium store-bought)
- 2 teaspoons fine sea salt (if using homemade broth, only 1 teaspoon if using store-bought broth)
- 2 (15-ounce) cans of black beans, drained (Or 1 cup of dry black beans, already cooked)
- 28-ounce can of Fire Roasted Diced tomatoes (with juice)
- 1 teaspoon fresh ground pepper
- 1 cup frozen corn, cooked (optional)
Instructions
- Sauté the aromatics: Heat 1 tablespoon of vegetable oil in an Instant Pot set to Sauté mode - high. (Or use medium-high heat in a stovetop PC). Add the onions, poblano, and garlic, and sprinkle with ½ teaspoon of salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes.
- Toast the spices and add the sweet potatoes: Stir the chili powder, cumin, coriander, oregano, cinnamon, and allspice into the pot, mixing the spices well with the onions. Keep cooking the onions and spices for 1 minute, then stir in the sweet potato cubes, stirring until the cubes are coated with spices and onions.
- Everything in the pot: Pour in the vegetable broth and 2 teaspoons of fine sea salt (or 1 teaspoon if using store-bought broth.) Stir the broth into the vegetables, then scrape the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking. (Food sticking to the pot leads to a burn warning.)
Stir in the black beans, then pour the can of fire-roasted tomatoes on top. Spread them out, but don't stir the tomatoes. (If the tomatoes sink to the bottom of the pot, they can also cause a burn warning.) - Pressure cook for 10 minutes with a Natural Release: Lock the lid on the pot and cook at high pressure for 10 minutes in an Instant Pot or other electric pressure cooker or for 8 minutes in a stovetop pressure cooker. (Use Manual, Pressure Cook, or Pressure Cook-custom mode set for 10 minutes in an Instant Pot). When the cooking time is over, let the heat come down naturally, about 20-30 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes of natural release). Remove the lid carefully, opening it away from you – even when it's not under pressure, the steam in the cooker is very hot.
- Final seasoning and serve: Stir in the fresh ground pepper and the cooked frozen corn. Serve with your favorite chili toppings, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sunday Dinner
- Method: Instant Pot
- Cuisine: American