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.
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!
This chili tastes even better after it sits for a while!
Double the recipe for a 6 qt pressure cooker if you want more servings.