This Instant Pot Sweet Potato Chili is ready in just 30 minutes! Loaded with ground beef, chunks of tender sweet potato, and hearty veggies, this Whole30 sweet potato chili is bursting with flavor, and perfect for any time of the year. Paleo too!
I’ve been loving this Instant Pot Sweet Potato Chili Recipe. I’ve had my Instant Pot for over a year now, and am ashamed to admit that I’ve only used it a handful of times.
Honestly, it’s a bit intimidating. There are so many different settings, and ways to cook foods in it. But, with time and practice, I have gotten adjusted to using it, and enjoy cooking in it now! In my opinion the best things to cook in it are chili’s, soups, or stews because it’s so much faster than cooking on the stove top or slow cooker!
Don’t worry, if you don’t have an Instant Pot, the slow cooker works just fine for this recipe. Let’s get in to making this delicious chili!
WHY YOU’LL LOVE THIS INSTANT POT SWEET POTATO CHILI RECIPE
Adding sweet potatoes make for a sweeter and chunkier version of the classic chili recipe, without beans.
This instant pot chili is super easy and takes under 20 minutes to make!
It is Paleo and Whole30 compliant. Feel free to add beans if you want!
It’s the perfect high-protein meal to keep you full and satisfied until your next meal.
WHAT’S IN THIS SWEET POTATO CHILI?
Don’t let this long ingredients list fool you. Prepping for this recipe is just a short 5-10 minutes, and none of these ingredients are hard to find in your grocery store. After browning the garlic, onion, and ground beef, you can just dump all the rest of the ingredients into the instant pot.
Onion – I used a yellow onion, for some added sweetness, but you could also use red, or white.
2 lbs grass-fed ground beef – You could also use ground turkey, ground chicken, or ground Italian sausage. You could also use ground turkey, ground chicken, or ground Italian sausage. I find that ground beef tastes the best with this recipe.
Start by sauteing the garlic and onions in a large skillet over medium-high heat for 2-3 minutes, or until onions are softened. Add the ground beef to the skillet and brown, breaking up chunks, until no longer pink.
In a large pot over medium heat, heat avocado oil. Saute the garlic, onion, and bell pepper for 2-3 minutes until the onion has softened. Add the ground beef and brown, breaking up chunks, until no longer pink (5-7 minutes).
Bring the pot to a boil, and then reduce to simmer, stirring occasionally. Cook the sweet potato chili until sweet potatoes are tender when poked with a fork, and the chili has thickened (20-30 minutes).
TIPS AND VARIATIONS
Sweet potatoes – instead of sweet potatoes you can substitute or add butternut squash, black beans, or kidney beans.
Make this sweet potato chili in your slow cooker– follow the exact directions in the recipe card, but use the crockpot instead of the instant pot. Check the crockpot paragraph for details.
To make this recipe vegan/vegetarian – sweet potato chili is so easy to make vegan or vegetarian. Sub the ground beef for black beans, kidney beans, pinto beans, or other lentils. You can also add quinoa.
Sub the ground beef for ground turkey, Italian sausage, ground chicken, or chicken breast. The sky is the limit here.
This Instant Pot Sweet Potato Chili is ready in just 30 minutes! Loaded with ground beef, chunks of tender sweet potato, and hearty veggies, this sweet potato chili is bursting with flavor, and perfect for any time of the year. Paleo and Whole30 too!
Set instant pot to saute setting. Add avocado oil to the interior pot, followed by the garlic, and onions. Saute for 3-5 minutes, or until onion begins to soften. Add ground beef, and cook breaking up chunks and browning meat until no longer pink.
Put the instant pot lid on, and set the vent to “sealing”. Cook on high pressure (manual) for 15 minutes. The Instant Pot may take 10-15 minutes to warm up, and then the timer will start to count down from 15 minutes. Once the timer goes off, quick release to vent the pressure immediately. Serve warm.
To reheat: to reheat sweet potato chili, place in the microwave, covered, for 1-3 minutes.
Storage: store sweet potato chili in a glass food storage container in the fridge for up to 1 week, or in the freezer for up to 3 months. If storing in freezer, allow chili to cool before putting in freezer safe containers.
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