Name: Instant Pot Mini Sweet Potato Chili
Prep time: 15 min
Cook time: 14 min
Total time: 44 min
Ingredients: 1/2 lb Lean Ground Beef or Turkey ((97% lean)); 1/2 small Sweet Onion, (diced (or yellow)); 1 large Clove of Garlic, (minced (or 2 small)); 1/2 4 oz can of Diced Green Chiles ((mild or hot)); 2 tsp Chili Powder; 1 1/2 tsp Cumin; 1/2 tsp Mexican Oregano ((or regular)); 1/4 tsp Thyme, dried; 1/8 tsp Chipotle Chili Powder ((for heat & flavor)); 1 tsp Smoked Paprika; 3/4 tsp Kosher Salt ((or 1/2 tsp table salt)); 1/4 tsp Pepper; 1 14 oz can Diced Tomatoes, (with juice); 1 14 oz can Tomato Sauce; 1 15 oz can Red Kidney Beans ((drained & rinsed)); 1 1/2 cups Sweet Potato, (diced); 1 small Bay Leaf; 1/2 cup Water; Fresh Avocado; Crushed Tortilla Chips; Sliced Corn Tortillas (in the chili, they will dissolve a little, Yum!); Fresh Cilantro Leaves; Cotija or other Cheese

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Instant Pot Mini Sweet Potato Chili is a perfectly proportioned batch of chili that fits in the 3 quart Instant Pot pressure cooker. This Instant Pot pressure cooker Sweet Potato Chili recipe has a lot of flavor, and is a healthy meal.

Instant Pot Sweet Potato Chili

I used to think it would be strange to put sweet potatoes in chili. Then I tried some at a local restaurant, and loved it! I decided to adapt my own chili recipe to have the addition of sweet potatoes, and have really enjoyed it!

When I was deciding on the first recipe to make in my new 3 qt electric pressure cooker, I immediately thought of this Instant Pot Mini Sweet Potato Chili because it is easy to make, and you can use just one can each of the canned ingredients. So easy. It is healthy and very delicious!

Make this vegetarian by leaving out the meat. Use double the beans if you wish!

And it only makes 5 cups! Perfect for the single, the couple, the student, or anyone who just wants a smaller amount of chili!

If you have a 6 quart Instant Pot, and want more servings, just double the recipe. Keep cook time the same.

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4.88 from 8 votes

Instant Pot Mini Sweet Potato Chili

Prep Time

15 mins

Cook Time

14 mins

Total Time

44 mins

This Instant Pot Mini Sweet Potato Chili recipe is developed for the 3 quart size electric pressure cooker. It's nice to have a healthy, delicious recipe you can make in a smaller quantity. Double the recipe for a 6 qt cooker if you want more servings.

Course: Dinner, Soup

Cuisine: American, Tex Mex

Keyword: pressure cooker sweet potato chili recipe

Servings: 5 cups

Calories: 238 kcal

Author: Sandy Clifton

Ingredients

½ lb Lean Ground Beef or Turkey (97% lean)
½ small Sweet Onion, diced (or yellow)
1 large Clove of Garlic, minced (or 2 small)
½ 4 oz can of Diced Green Chiles (mild or hot)
2 tsp Chili Powder
1 ½ tsp Cumin
½ tsp Mexican Oregano (or regular)
¼ tsp Thyme, dried
⅛ tsp Chipotle Chili Powder (for heat & flavor)
1 tsp Smoked Paprika
¾ tsp Kosher Salt (or ½ tsp table salt)
¼ tsp Pepper
1 14 oz can Diced Tomatoes, with juice
1 14 oz can Tomato Sauce
1 15 oz can Red Kidney Beans (drained & rinsed)
1 ½ cups Sweet Potato, diced
1 small Bay Leaf
½ cup Water

Garnishes

Fresh Avocado
Crushed Tortilla Chips
Sliced Corn Tortillas (in the chili, they will dissolve a little, Yum!)
Fresh Cilantro Leaves
Cotija or other Cheese

Instructions

Set the pot to the Sauté function (Normal/Med heat). When the display reads "Hot" add the ground beef (If using turkey, add 2 tsp olive oil first). Cook until the meat is mostly done.
Add the onion, stir. Cook until the onion starts to turn translucent.
Add the garlic, stir and cook for i minute, until it turns fragrant.
Add the green chiles, chili powder, cumin, oregano, thyme, chipotle chili powder, smoked paprika, salt, and pepper. Stir well.
Add the can of diced tomatoes with juice, stir.
Add the tomato sauce, kidney beans, sweet potato, bay leaf, and water. Stir well.
Let contents come to a simmer, stirring occasionally.
Give one last stir, scraping the bottom of the pot, and close the lid. Lock it in place and set the steam release knob to Sealing.
Cancel the Sauté function. Press the 'Pressure Cook' button (Manual) and the + or - button to select 5 minutes.
Stay by the pot until it comes to pressure. Sometimes with chili it will start to count down the time, but won't come to pressure. If that happens, and the pin in the lid is DOWN, open the lid and stir well, scraping the bottom of the pot. Then put the lid back on, reset the steam release knob to Sealing, and Cancel and reset the time. Stay with it until it reaches pressure.
When the cook cycle ends, let the pot just sit and naturally release the pressure for 5 minutes. Then turn the steam release knob to the Venting position to release any remaining steam.
When the pin in the lid drops, Open and give it a stir. Remove bay leaf.
Serve garnished, as chili is always better with great toppings!