Instant Pot Sweet Potato Quinoa Chicken Chili

Instant Pot Sweet Potato Quinoa Chicken Chili is absolutely delicious! This is a hearty, filling chili that makes enough for a crowd, or meal prep. This yummy pressure cooker sweet potato quinoa chicken chili can be made vegetarian, and vegan easily.

Instant Pot Sweet Potato Quinoa Chicken Chili

Chili is one of my favorite soup-type meals to eat. Today I’m sharing with you a unique recipe for a sweet potato chili that also has quinoa and chicken thighs in it. This chili recipe has lots of protein, even without the meat.

The pressure cooker is my favorite tool for cooking soups, stews and chilis. The flavors get infused in the ingredients.

Some people have told me that their Instant Pot recipes come out rather bland, and asked me if they should increase the seasonings. My answer is yes, but not for my recipes.

I take that into account and bump up my seasonings, but not the salt.

If you want a vegetarian or vegan chili

You can replace the chicken broth with your favorite veggie broth or water, and omit the chicken thighs. It’s that easy! Keep the cook time the same.

Can I use chicken breast?

Yes, Cook time may vary, depending on the size of the pieces of chicken you are using. You don’t want the meat to be dry, so don’t overcook.

I would cut 6 oz breasts in half crossways, and shred them when the chili is done, just like with the thighs. This way you won’t have to adjust the cook time.

A few other tips for making Instant Pot Sweet Potato Quinoa Chicken Chili

• Be sure to rinse your quinoa very well. It can taste bitter if you don’t.
• Don’t cut the sweet potato cubes too small. They will melt away.
• Be sure to use low sodium broth.
• If you don’t want to use sweet potatoes, substitute with butternut squash.
• The chili will thicken as you stir it as the soft sweet potatoes will break down.

This Instant Pot chili recipe is wonderful with some crumbly buttered cornbread!

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If you make this delicious pressure cooker sweet potato quinoa chicken chili recipe, please leave a comment below with a star rating. I’d love to know how you liked it!

4.50 from 2 votes

Instant Pot Sweet Potato Quinoa Chicken Chili

By Sandy Clifton

Instant Pot Sweet Potato Quinoa Chicken Chili

Prep: 30 minutes mins

Cook: 4 minutes mins

Build Pressure/NPR: 25 minutes mins

Total: 59 minutes mins

Servings: 8

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Equipment

• 6 qt or 8 qt Pressure Cooker

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Ingredients 

1x2x3x

• ▢ 2 Tbsp Olive Oil
• ▢ 1 lg Onion, chopped
• ▢ 1 Bay Leaf
• ▢ 1 rib Celery, chopped
• ▢ 4 cloves Garlic, minced or pressed
• ▢ 2 Tbsp Chili Powder
• ▢ 1 Tbsp Cumin
• ▢ 2 tsp Oregano
• ▢ 1 tsp Salt
• ▢ ½ tsp Pepper
• ▢ 1 tsp Smoked Paprika
• ▢ 1 (14 oz) can Diced Tomatoes, with juice
• ▢ 2 cups Chicken Broth, low sodium
• ▢ 1 ½ lbs Boneless/Skinless Chicken Thighs, frozen or fresh
• ▢ ⅔ cup Quinoa, rinsed very well
• ▢ 2 (15 oz) cans Black Beans, drained & rinsed
• ▢ 1 1/2-2 lbs Sweet Potato, (about 3 lg) peeled and cut in 1.5"-2" cubes

Instructions 

• Prepare all of the vegetables, measure out the broth, drain and rinse the beans, rinse the quinoa, and gather all of the ingredients together.
• Turn on the Sauté setting. When hot, add the oil, onion, and bay leaf. Cook, stirring occasionally, for a few minutes.
• Add the celery and stir. Cook for a couple of minutes.
• Add the garlic and stir. Then add the chili powder, cumin, oregano, salt, pepper, smoked paprika, and diced tomatoes. Stir.
• Add the chicken broth and the chicken thighs. If they are frozen, place a glass lid on the pot and let the contents heat up before proceeding. If fresh, move to the next step.
• Add the quinoa and black beans. Stir.
• Add the sweet potatoes on top and gently press them down into the mixture. They don't have to be covered, they will cook down.
• Close the lid and set the steam release knob to the Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
• When the cook cycle has finished, turn off the pot and let it sit undisturbed for 7 minutes (7 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
• When the pin in the lid drops back down, open the lid. Discard the bay leaf.
• Remove the chicken thighs to a plate and shred them using two forks. Then add them back to the pot. Gently stir the chili. The sweet potatoes will break down the more you stir the chili, thickening it.
• Garnish with your favorite chili toppings, or serve as is.

Notes

To make vegetarian, use vegetable broth and omit the chicken thighs.

Nutrition

Calories: 399kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Tex Mex

Tried this recipe?Mention @simply_happy_foodie

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