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5 from 1 vote

Instant Pot Black Bean and Sweet Potato Chili

Instant Pot Black Bean & Sweet Potato Chili is an easy, healthy and delicious dinner! This cozy soup is gluten free, vegan and family-friendly.
Prep Time5 mins
Cook Time10 mins
Pressure build up10 mins
Course: Main Course
Cuisine: Mexican
Keyword: slow cooker black beans, vegetable soup
Servings: 6 servings
Calories: 165kcal

Equipment

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

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.

Nutrition

Calories: 165kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 498mg | Potassium: 724mg | Fiber: 9g | Sugar: 7g | Vitamin A: 8540IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 3mg