Instant Pot Black Bean & Sweet Potato Chili
Instant Pot Black Bean & Sweet Potato Chili is an easy, healthy and delicious dinner! This cozy soup is full of warm cozy flavors and family-friendly. Gluten free + vegan.
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Fall is a pretty magical time, in my book.
A New England girl by birth (Maine, representing right here!), fall was probably my favorite time of year. Pumpkin and apple everything. The warm smell of spices. The crisp leaves. The approaching holiday season. Cozy sweatshirts and backyard fires. Fall, I just love it!
However, I have since traded in my Maine forests for sunny and sandy beaches in Southern California. Fall doesn’t exactly have the same cool and crisp vibes here (we are rocking 90 degree weather today). However, I can’t let go of my fall-loving ways and still look forward to classic fall staples…like slow cooker chilies and soups.
Which is why I am wearing a tank top and shorts, fan blasting air on my face…and chowing down on a bowl of this slow cooker black bean and sweet potato chili as we speak. You can take the girl out of Maine, but not Maine out of the girl!
Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!
Why this Instant Pot black bean and sweet potato chili is amazing!
- Affordable. This slow cooker black bean chili is super budget friendly! Beans are a great plant-based protein source that make a tight grocery budget stretch and this chili is made with many pantry staples that you might already have on hand!
- Super easy. With a quick chop of a few things and then dump everything into your pressure cooker, this Instant Pot black bean and sweet potato chili comes together in minutes.
- Full of veggies and plant-based protein. So much healthy goodness AND some serious flavor!
- Makes amazing leftovers! Bean dishes are always wonderful leftovers in my book! Make this during your meal prep or to bring to a friend/family member and know that the slow cooker black bean chili is going to taste amazing the next day as it did freshly cooked!
Tips for making Instant Pot chili
- Make it in your slow cooker. If you are keen on your Instant Pot over your slow cooker, you can easily make this black bean and sweet potato chili in your IP! See below in the recipe for instructions!
- Try making your own beans from dry! Making your beans from scratch is not only incredibly easy and cost effective…but the taste is amazing! Plus, you can easily make them in in your Instant Pot!
Other veggie-loaded Instant Pot recipes you are going to love…
- Slow Cooker + Instant Pot Butternut Squash Chicken Curry
- Veggie-Loaded Instant Pot Tomato Soup
- Instant Pot Black Bean & Butternut Squash Soup
- Perfect Spaghetti Squash In Your Slow Cooker or Instant Pot
- Instant Pot Corn On The Cob
Did you try this veggie-loaded recipe and now you’re hungry for more?
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Instant Pot Black Bean and Sweet Potato Chili
Ingredients
- 2 cups black beans, cooked, drained and rinsed (canned beans okay)
- 1 large sweet potato, washed well and diced. You can leave skin on or peel it off.
- 1 medium yellow onion , peeled and diced
- 1-2 cloves garlic, minced, to taste
- 1 large green bell pepper, deseeded and diced
- 28 ounce diced tomatoes with juices
- 1 cup vegetable broth, or your favorite broth
- 3/4 tsp sea salt, or to taste
- 1/2 tsp paprika
- 1/2 tsp chili powder, or to taste ( made it mild enough to make it child-friendly. If you like heat, add 1/4- 1/2 teaspoon more
- 1 tsp cumin
Equipment
- slow cooker or Instant Pot
Instructions
For slow cooker
- Combine everything in your slow cooker. Stir a few times.
- Cook on HIGH for 3-4 hours. Or LOW of 6-7 hours.
- Enjoy warm, topped with sour cream, diced green onions, avocado or shredded cheese!
- Allow leftovers to completely cool and store in air tight container for 5 days.
For Instant Pot
- Combine everything in your Instant. Stir a few times.
- Cover and cook on HIGH pressure for 10 minutes. It will take your Instant Pot about 10 minutes to get up to pressure before cook time starts.
- Carefully, quick release the pressure at the end of the cooking time.
- Enjoy warm, topped with sour cream, diced green onions, avocado or shredded cheese!
- Allow leftovers to completely cool and store in air tight container for 5 days.
Such a tasty, quick meal. Loved by all ages of our family.
Would I be able to add ground beef or turkey for more protein? And how can I do that with the Instant Pot version?
Absolutely. I would brown the meat on the sautee function before adding the rest of the ingredients and cooking
Hello. I love this recipe. I have one question. Could you tell me what is the amount of a serving? 2 ounces, 3 ounces, etc? It says 6 servings. I’m sorry to be a bother but I’m counting macros for my nutrition plan and need to calculate how much I’m eating per serving. Also what size of Instant Pot would this recipe be for? I have an 8 quart.
About 2 cups!
I added a half cup of red quinoa and a little more vegetable broth. It was one of our favorite meals.
I love those additions!
This recipe is amazing! My husband said he would eat this over meat chili any day. Simple, cheap, and quick meal.
So glad, Kristy! What a win and I am glad you all enjoy this as much as we do! Thanks for taking the time to leave a review
Looks very yummy. The beans in the photos are pinto beans, correct?
Any beans will do, though.
No, they are black beans. But I am betting this chili would be great with just about any cooked bean.