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Sweet potato chili in a white bowl on wooden board garnished with chopped avocados

Instant Pot Mini Sweet Potato Chili

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
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 5 cups
Calories 238 kcal
Author Sandy Clifton

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

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

  1. 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.

  2. Add the onion, stir. Cook until the onion starts to turn translucent.

  3. Add the garlic, stir and cook for i minute, until it turns fragrant.

  4. Add the green chiles, chili powder, cumin, oregano, thyme, chipotle chili powder, smoked paprika, salt, and pepper. Stir well.

  5. Add the can of diced tomatoes with juice, stir.

  6. Add the tomato sauce, kidney beans, sweet potato, bay leaf, and water. Stir well.

  7. Let contents come to a simmer, stirring occasionally.

  8. 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.

  9. Cancel the Sauté function. Press the 'Pressure Cook' button (Manual) and the + or - button to select 5 minutes.

  10. 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.

  11. 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.

  12. When the pin in the lid drops, Open and give it a stir. Remove bay leaf.

  13. Serve garnished, as chili is always better with great toppings!

Recipe Notes

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.