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Craving a comforting, hearty meal that won't weigh you down? This Instant Pot Sweet Potato Chili recipe is exactly what you are looking for! Featuring sweet potatoes, black beans, and quinoa, this vegetarian chili recipe is full of flavor and comes together easily thanks to the Instant Pot!
With bold seasonings and nutrient-dense sweet potatoes, this all-in-one Instant Pot dinner recipe is low in fat and full flavor, fiber, and plant-based protein. And easy enough for any night of the week!
Kristen's Keys for Instant Pot Sweet Potato Chili
Inspired by my Black Bean Sweet Potato Chili recipe, this recipe delivers incredible flavor with minimal effort. But in order to achieve a vegetarian chili that you will want to make on repeat, pay attention to a few key pointers.
- Start with flavor. Sautéing the onion, red pepper, and jalapeño before pressure cooking deepens the flavor and adds that cooked all day taste without the wait.
- Rinse your quinoa. It may seem unnecessary, but rinsing removes quinoa's natural coating (saponin), which can taste bitter. A quick rinse under cold water for 1-2 minutes makes all the difference.
- Layer smart. Layer your ingredients carefully: broth and veggies first; tomatoes last. And whatever you do, don't stir before pressure cooking. This helps prevent the dreaded "burn notice."
- Don't skip the lime. Fresh lime juice at the end brightens the chili and balances the smoky sweetness of the sweet potatoes and chipotle. It's a small step that takes the whole pot from pretty good to wow.
How to Make Instant Pot Sweet Potato Chili
Whether you are just learning to use an Instant Pot or a seasoned pro, this section will guide you through the process to ensure perfectly cooked chili (without a burn notice!)
Step One: Sauté the Onions and Peppers
Turn the Instant Pot to sauté and heat a bit of oil. Add the diced onion, jalapeño, and bell pepper. Cook for about 3-4 minutes, or until softened. Then add in the garlic and cook briefly to toast. This step builds develop rich, caramelized flavor that pressure cooking alone can't replicate.
Step Two: Delglaze the Inner Pot
Pour in a small amount of broth and use a wooden spoon to scrape up any browned bits. This not only adds flavor but keeps the Instant Pot happy (no burn warnings here).
Step Three: Layer Chili
Add the remaining broth, sweet potatoes, corn, quinoa, beans, and seasonings and stir to combine. Top with the diced tomatoes, but do not stir!
Step Four: Pressure Cook
Seal the lid and cook on high pressure for 5 minutes, using the manual or pressure cook function. Once the cooking time has elapsed, let the pressure release naturally for at least 10-15 minutes. This allows the sweet potatoes to finish cooking gently and prevents hot liquid from spewing out when you open the vent.
Step Five: Finish and Serve
Stir in fresh lime juice to wake up all those deep, smoky flavors. Taste and adjust seasoning as needed. Sometimes a pinch of salt is needed to really make everything sing.
👉🏻Serving Tip: While toppings are optional, cilantro, sour cream, corn chips, diced avocado, and shredded cheese are all great options! I typically serve on the side and let me family add what they want.
Recipe Modifications
- Want it spicier? Add an extra chipotle pepper or leave in the seeds of the jalapeño.
- Prefer milder? Skip the jalapeño or reduce the chipotle in adobo to half.
- No quinoa? Double the beans and reduce broth to 3 cups.
- Keep it simple. Omit the red pepper, chipotle in adobo, jalapeño, and corn for a pantry base Instant Pot vegetarian chili that still packs in a lot of flavor.
Storage Instructions
- Refrigerate: Let cool, then transfer to an airtight container, and store in the refrigerator for up to 5 days.
- Freeze: Allow the chili to cool fully, then place it into a freezer-safe container allowing for 1 inch of room for expansion. Store in the freezer for up to 3 months.
- Reheat: If needed, defrost in the refrigerator overnight. Reheat individual servings in a heat-safe bowl, adding a splash of liquid to thin, in 1-minute intervals until heated through.
More Vegetarian Instant Pot Recipes
Instant Pot Sweet Potato Chili
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 medium yellow onion, minced
- ½ small jalapeño, seeded, and finely minced
- 1 medium red bell pepper, diced into ¾-inch pieces
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1½ tablespoons Chili Seasoning Mix
- ½ teaspoon kosher salt
- 1 tablespoon chipotle in adobo sauce
- 2 medium sweet potatoes, peeled and cubed into ½-inch pieces (about 4 cups of diced sweet potatoes)
- ½ cup uncooked quinoa, rinsed well
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 (15-ounce) can fire roasted tomatoes
- 1 medium lime
Instructions
- Turn the Instant Pot to the Saute function, add in the ½ tablespoon extra virgin olive oil, and let heat.
- Once the oil has heated, add the minced onion, minced jalapeño and diced bell pepper and saute for 2-3 minutes or until the onion begins to soften. Add the minced garlic and saute for 30-60 seconds longer, just to lightly toast the garlic. Once toasted, turn the Instant Pot OFF by hitting cancel.
- Add 4 cups low-sodium vegetable broth to the inner pot and scrape up any browned bits on the bottom of the inner pot.
- To the inner pot, add 1½ tablespoons Chili Seasoning Mix, ½ teaspoon kosher salt, 1 tablespoon chipotle in adobo sauce, diced sweet potatoes, rinsed quinoa, beans, and corn. Stir to combine. Pour the fire roasted tomatoes over this mixture, but DO NOT STIR!
- Place the lid on the inner pot and be sure the vent knob is pointed to sealed. Using the manual or pressure cook button, set the cooking time to 5 minutes on high pressure.
- Once the cooking time has elapsed, let pressure release naturally for at least 10-15 minutes (a full natural pressure release is fine too!). To release remaining pressure, use the handle of a wooden spoon (or long kitchen utensil) and knock the vent knob from the sealed to venting position. Be sure to stand back to protect yourself from getting burned.
- After pressure has been add the juice of the lime and stir to combine. Give the mixture a taste to see if any additional salt is needed.
- Serve with any desired toppings, such as avocado, cheese, sour cream, corn chips, etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and easy. I have made it so many times the cans are on my normal shopping list. Even the choosy 5 year old likes it if the spice level is dialed down (leave out the jalapeno and half of the chipotle).
The Walmart was out of sweet potatoes, but the diced frozen ones were sure handy!
Plus, now I know why I didn't care for quinoa previously--I didn't know the bitter taste rinses off!
I make a batch and freeze 4 portions in my Souper Cubes and eat a couple of meals from the rest.
Thanks for a delicious and informative recipe.
I am so happy you enjoy this Chili (and that you discovered you like quinoa!)
Hi Kristen,
I just made this for a dear friend whose brother just died. A true comfort food.
She loved it and wants the recipe. But... she doesn't have an Instant Pot.
Can you tell us what to do to adapt it for a crock pot or top of the stove pot?
Thanks!
M
First of all, I am so sorry for your friend's loss! Just said a prayer for her and her family. I have a recipe for Sweet Potato Quinoa Chili on the stove that is very similar.
Oh, that's perfect. I searched "Vegetarian Chili". But I see this is the match!
I also make your Lightened Up Chicken Soup for an elderly friend because it is my favourite (and her's now too) soup!
Thank you for your prayers.
M
You bet! Sorry the search function didn't work better for you. Take care!
Cooking this in the instant pot makes it so easy. We love this recipe and will definitely make it again!
Wonderful! I love hearing you enjoyed this easy instant pot chili recipe 🙂
Delicious! Fantastic fall recipe, will be making all season.
Fabulous! I love hearing that, Nellie!
To cut down on sodium I cooked dry black beans in the IP first, then followed the recipe. It's super delish and will become a favorite when heading out camping in the RV.
Thanks so much for such a healthful and fantastic recipe!
Chili is my favorite and Instant pot is also my favorite - so this is a combo I can't resist! Perfect comfort food!
So glad you enjoyed this recipe Beth!
This version of chili was so good! Loved making it in the instant pot!
YAY Suzy! So glad you enjoyed!