Hearty & Healthy Instant Pot Sweet Potato Chili with Black Beans

Craving a warm, comforting meal that’s both nutritious and incredibly easy to make? Look no further than this delightful Sweet Potato Chili, designed specifically for your Instant Pot! Combining tender baked sweet potatoes with hearty black beans, a blend of aromatic spices, and your choice of protein (or none!), this one-pot wonder is a fantastic solution for busy weeknights, especially as the seasons change and cooler weather arrives.

This recipe is a game-changer for those who appreciate the convenience and speed of pressure cooking. In just about 20 minutes of cook time (plus pressure building and release), you’ll have a rich, flavorful stew that tastes like it simmered all day. It’s a versatile dish that can be tailored to your dietary preferences, whether you prefer it loaded with lean protein or as a satisfying vegetarian option. As one of our favorite Instant Pot recipes, it’s sure to become a staple in your kitchen. (Affiliate links may be present throughout this post.)

The Ultimate Sweet Potato Black Bean Chili

Our rendition of this beloved chili often includes poultry to make it a bit more substantial, but rest assured, it’s equally delicious as a meatless creation. The beauty of this recipe lies in its adaptability to various pressure cookers. Whether you own an Instant Pot, a Crockpot Express, a Mealthy, or a Ninja Foodi, as long as your appliance has a high-pressure cooking function, you’re good to go.

We started with our reliable Instant Pot chili base and thoughtfully adjusted it to incorporate the inherent sweetness and creamy texture of sweet potatoes. We chose poultry, such as chicken breast, for its lean profile and complementary flavor that beautifully harmonizes with the spices and sweet potato. However, you can easily customize the heat level by adding a pinch of red pepper flakes, a dash of cayenne, or extra chili powder for a truly spicy kick.

If you’ve ever prepared our Instant Pot cubed sweet potatoes, you know how effortlessly they become perfectly tender under pressure. Boiling sweet potatoes can unfortunately leach out valuable vitamins and diminish their natural flavor. Cooking them directly in the chili’s flavorful sauce is the secret to retaining their goodness and ensuring every bite is packed with taste.

The key to a smooth and efficient cooking experience is to prep all your ingredients beforehand. Sweet potato skins are generally inedible and should be removed, unlike russet potatoes. If you’re including meat, ensure it’s diced into uniform, bite-sized pieces. This consistency guarantees even cooking and makes the chili easier to enjoy with a spoon, ensuring a delightful texture in every mouthful.

Once your ingredients are prepped, assembling the chili is straightforward. Remember to drain and rinse any canned beans before adding them to the pot. Here’s a detailed look at the essential ingredients you’ll need for this wholesome and incredibly satisfying Instant Pot meal:

Key Ingredients for Flavorful Chili

• Onion & Bell Pepper: A foundational duo for any great chili. One diced onion (yellow or white) and one diced bell pepper (any color, red for sweetness) provide a base of savory-sweet flavor and additional texture. While optional, they significantly enhance the depth of the stew.
• Sweet Potatoes: Approximately 1.5 lbs, peeled and chopped into 1-inch cubes. These are the star of the dish, offering natural sweetness, a creamy texture when cooked, and a powerhouse of vitamins. For a unique visual twist, consider making this a purple sweet potato recipe!
• Black Beans: Two cans, drained and thoroughly rinsed. Black beans add fiber, protein, and a classic chili texture. If black beans aren’t your preference, feel free to substitute with kidney beans or white cannellini beans. For those who love cooking from scratch, our pressure cooker black beans instructions will guide you from dry beans to perfectly tender.
• Chicken: One pound of boneless, skinless chicken breast or thighs, cut into small chunks. This is optional but adds a hearty protein element. For a vegetarian version, simply omit the chicken.
• Minced Garlic: One tablespoon. Garlic is a non-negotiable for flavor in our household! Use freshly minced garlic for the best aroma and taste, or a good quality jarred minced garlic for convenience.
• Chili Powder: One tablespoon. This is your primary spice for that classic chili flavor and a touch of warmth. Adjust to your liking. For more heat, consider adding a pinch of red pepper flakes, a dash of cayenne, or a swirl of Sriracha for an intriguing Asian-inspired twist.
• Ground Coriander: One teaspoon. Coriander adds a citrusy, earthy note that beautifully complements the other spices and sweet potatoes.
• Salt & Pepper: One teaspoon of salt and 1/2 teaspoon of pepper. Essential seasonings to enhance all the flavors in the chili. Always taste and adjust to your preference after cooking.
• Broth: Three cups of chicken or vegetable broth. Any liquid can technically work, but broth provides a rich, savory foundation. Consider the overall flavor profile you desire when making your selection.
• Diced Tomatoes: One 14-oz can of diced or crushed tomatoes. These contribute acidity, sweetness, and additional vegetable goodness, increasing the liquid content for that perfect soup-like chili consistency.
• Tomato Paste: 1/4 teaspoon. A small amount of tomato paste goes a long way in deepening the tomato flavor and helping to thicken the sauce, giving the chili a more robust body.

Customizing Your Sweet Potato Chili

One of the best aspects of this Instant Pot Sweet Potato Chili is its incredible versatility. Feel free to adjust ingredients and quantities to suit your taste and dietary needs.

Liquid and Consistency

The amount of liquid can be tweaked depending on how thick or soupy you prefer your chili. For a thicker consistency, you can use slightly less broth or mash some of the sweet potatoes against the side of the pot after cooking. For a thinner chili, add a bit more broth or water. Keep in mind that the chili will naturally thicken slightly as it cools. The total time for this dish, including coming to pressure, cooking, and releasing pressure, is approximately 30 minutes, leaving you ample time to prepare sides or dessert.

Chili Without Beans

If you prefer a chili without beans, perhaps adhering to a Texan tradition or simply not a fan, you can certainly omit them. While beans contribute a significant amount of fiber, protein, and a wonderful textural element, the chili will still be delicious without them. If you remove the beans, you might consider adding extra vegetables like corn, zucchini, or more bell peppers to maintain bulk and texture, or slightly reduce the broth to prevent it from becoming too liquidy.

Vegetarian and Vegan Options

Making this sweet potato chili vegetarian is incredibly simple. Just leave out the chicken entirely and ensure you use vegetable broth instead of chicken broth. For a completely vegan version, also ensure any toppings like cheese or sour cream are plant-based. You can even experiment with adding a bit of beer along with the vegetable broth for an extra layer of flavor – just a friendly suggestion! 😉

This chili is wonderful on its own, but toppings always elevate the experience. Shredded cheese, crumbled feta, a dollop of sour cream, or fresh avocado slices are excellent choices. We particularly enjoy serving this chili over fluffy Ninja Foodi rice for a complete and satisfying meal.

The heat level of this chili can be precisely adjusted to your preference. If you have family members who prefer a milder flavor and others who enjoy a fiery kick, we recommend preparing the chili at a mild-to-medium level as specified in the recipe. Then, individual servings can be customized with additional toppings like sliced jalapeños, red pepper flakes, or a dash of your favorite hot sauce. The recipe below provides a perfectly balanced mild/medium heat.

This recipe also adapts beautifully to make a flavorful turkey chili. Simply swap the chicken for ground turkey. When browning, use a tablespoon of olive oil since turkey is typically lower in fat. You don’t need to fully cook the turkey at this stage; just sauté it until the outside is no longer pink. It will continue to cook thoroughly with the other ingredients under pressure, infusing the chili with rich, savory notes.

Looking for even more chili inspiration? We adore our Crockpot venison chili, especially if you have access to fresh game meat. And for a truly unique twist prepared on your stovetop, you must try our Bloody Mary chili! It sounds intriguing, and we promise, it’s incredibly delicious and a fun departure from traditional chili recipes.

Instant Pot Sweet Potato Chili Recipe

By
Justine

This Instant Pot Sweet Potato Chili is a quick, nutritious, and flavorful stew featuring tender sweet potatoes and black beans, with an option to add chicken. It’s the best way to achieve perfectly cooked sweet potatoes in a hearty chili.

Prep:

15 mins

Cook:

16 mins

Servings:
6

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Equipment

• 1 pressure cooker
• 1 cutting board
• 1 knife

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 1.5 lbs sweet potatoes, skins removed, chopped into cubes
• 2 cans black beans, drained, rinsed, optional
• 1 can kidney beans, drained, rinsed, optional (as a substitute for black beans)
• 1 lb chicken , skinless, boneless, cut into small chunks (optional)
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp pepper
• 3 c broth
• 1 can diced tomatoes, 14 oz
• 1/4 tsp tomato paste

Instructions

1. Layer your ingredients in the pressure cooker: Start by placing the diced onion and bell pepper at the bottom of the pot. Arrange the cubed sweet potatoes evenly over the vegetables. Next, pour the drained and rinsed black beans over the sweet potatoes. If using, distribute the chicken pieces on top of the beans, then dot with minced garlic.
2. Season and add liquids: Sprinkle the chili powder, ground coriander, salt, and pepper over the chicken and garlic. Carefully pour the chicken broth over the seasoning, allowing it to naturally seep down through the layers. Do not stir at this point. Finally, add the can of diced tomatoes and place small dollops of tomato paste on the very top.
3. Pressure cook to perfection: Secure the lid on your Instant Pot and set the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure and set the timer for 16 minutes. Once cooking is complete, allow the pressure to naturally release for 5 minutes (NPR 5). After 5 minutes, carefully perform a quick release (QR) of any remaining pressure by turning the valve to “Venting.”
4. Stir and serve: Carefully remove the lid. Stir the contents of the pot thoroughly to combine all the ingredients. You’ll notice that some of the smaller sweet potato pieces will have softened and partially dissolved, helping to naturally thicken the chili to a perfect consistency. Serve hot, garnished with your favorite toppings like shredded cheese, chopped cilantro, a dollop of sour cream, or sliced green onions.

Nutrition

Serving: 2oz,
Calories: 406kcal,
Carbohydrates: 51g,
Protein: 24g,
Fat: 12g,
Saturated Fat: 3g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 5g,
Trans Fat: 0.1g,
Cholesterol: 57mg,
Sodium: 1006mg,
Potassium: 1054mg,
Fiber: 13g,
Sugar: 9g,
Vitamin A: 17550IU,
Vitamin C: 37mg,
Calcium: 100mg,
Iron: 4mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Entree, Soup

Cuisine: American

More Sweet Potato Inspirations

If you’re eager to incorporate more sweet potatoes into your diet, we have a wealth of other delicious ideas. Beyond this fantastic chili, sweet potatoes are incredibly versatile. Of course, you can always bake them whole and fill them with an array of savory or sweet toppings. However, bite-sized preparations offer a unique charm and allow for extra crispiness around the edges, which is undeniably more fun!

Consider making air fryer sweet potato cubes for a quick and crispy side dish or snack. The air fryer circulates hot air, creating beautifully caramelized and tender cubes with delightful crispy edges. Similarly, oven-baked sweet potato cubes achieve a similar wonderful texture, perfect for meal prep or a simple vegetable side.

For a creamy, comforting side, try Instant Pot mashed sweet potatoes. Prepping them in the Instant Pot makes them incredibly easy to get perfectly tender. Once cooked, you can simply mash them as you would traditional mashed potatoes, perhaps with a touch of milk, a sprinkle of cinnamon and brown sugar, and a pat of butter. This offers a delightful and nutrient-rich twist on the classic white potato mash, often providing a bit more texture and a naturally sweeter flavor profile.

How to Save Leftover Chili

Have leftovers? This sweet potato chili stores exceptionally well, making it ideal for meal prepping or enjoying throughout the week. For best results, allow the chili to cool completely to room temperature before transferring it to an airtight container. When stored properly in the refrigerator, it will remain fresh and delicious for up to 3-4 days.

To reheat, simply spoon your desired portion into a microwave-safe dish and heat in 30-second increments, stirring between each interval, until it reaches your preferred temperature. Alternatively, you can reheat it gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. This chili freezes beautifully too! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s a fantastic way to ensure you always have a quick, healthy, and satisfying meal on hand!

We hope you enjoy this hearty and flavor-packed Instant Pot Sweet Potato Chili. It’s a versatile recipe that brings together comfort, nutrition, and convenience in one delicious bowl. Don’t hesitate to experiment with the spice levels and toppings to truly make it your own. Happy cooking!