Quick Chicken and Bean Stew
Sweet Potato and Black Bean Chili
| By : |
| 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
Ingredients
Optional toppings
|
Instructions
- 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.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
- When cooking is complete, press Cancel and use quick release.
- Press Sauté; cook and stir 3 to 5 minutes or until thickened to desired consistency. Serve with desired toppings.
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