Sweet Potato and Black Bean Chili
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 11
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 4 tsp chili powder
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cups vegetable broth or water
  • 30 ounces black beans 2 cans rinsed and drained
  • 1 large sweet potato peeled and cut into 1/2-inch pieces
  • 14 ounces diced tomatoes 1 can
  • 14 ounces crushed tomatoes 1 can
Optional toppings
  • sour cream
  • sliced green onions
  • shredded Cheddar cheese
  • tortilla chips
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 4 tsp chili powder
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cups vegetable broth or water
  • 30 ounces black beans 2 cans rinsed and drained
  • 1 large sweet potato peeled and cut into 1/2-inch pieces
  • 14 ounces diced tomatoes 1 can
  • 14 ounces crushed tomatoes 1 can
Optional toppings
  • sour cream
  • sliced green onions
  • shredded Cheddar cheese
  • tortilla chips
Votes: 11
Rating: 5
Rate this recipe!
Instructions
  1. Press Sauté; heat oil in Instant Pot®. Add onion; cook 3 minutes or until softened. Add chili powder, garlic, salt, chipotle chili powder and cumin; cook and stir 1 minute. Stir in broth, scraping up browned bits from bottom of pot. Add black beans, sweet potato, diced tomatoes and crushed tomatoes; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. Press Sauté; cook and stir 3 to 5 minutes or until thickened to desired consistency. Serve with desired toppings.
7 replies
  1. Perry171
    Perry171 says:

    Very tasty. Used a bit of termuric instead of cumin. Added a bit if cocoa and a small bit of sugar at the end. Needed a bit of thickening with the cornstarch and cold water trick

  2. GabrielaC
    GabrielaC says:

    I followed the recipe exactly and the chili was very flavourful. In the last stage when you are “thickening” the chili, I added some frozen corn for colour. Also, I didn’t have to “thicken” for more than a minute. I think the difference was that I used one big can of crushed tomatoes (it was all I had on hand). It really was delicious. I recommend it.

  3. ekimap
    ekimap says:

    Worked out really well! I added 1/3 small can of chipotle chilies instead of just chili powder tho.

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