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January 3, 2020

Instant Pot Sweet Potato Chili (Paleo & Whole30)

This Instant Pot Sweet Potato Chili is ready in just 20 minutes! Loaded with ground beef, chunks of tender sweet potato, and hearty veggies, this healthy chili is just what you need to warm up this winter. Paleo and Whole30 too!

Two white bowls of sweet potato chili on a navy blue placemat with scattered cilantro, tortilla chips, avocado, radishes and lime.

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 you can 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. I’m still obsessed with my crock pot.

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! But, you can add beans of course, if you want!
  • Sweet potato chili is a perfect meal for leftovers or meal prep!
  • It’s the perfect high-protein meal to keep you full and satisfied until your next meal.
Two white bowls of sweet potato chili on a navy blue placemat with scattered cilantro, tortilla chips, avocado, and lime.

INGREDIENTS

Don’t let this long ingredients list fool you. Prepping for this recipe is just a short 5 minutes!

  • Instant pot or slow cookerIf you are needing a quick meal, make the chili in your Instant Pot. You can also make the chili in your slow cooker.
  • Avocado oil– You could also use olive oil, ghee, or grass-fed butter.
  • 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. I prefer to buy organic, grass-fed ground beef. I prefer the cattle to be humanely raised, and be allowed to graze on pastures for their entire lives. Grass-fed beef is also healthier since they graze on pastures, instead of grains. Most grocery stores now have grass-fed ground beef. If not, I recommend ordering from ButcherBox.
  • Spices– oregano, cumin, chili powder, paprika, sea salt
  • Sweet potatoes– look for firm sweet potatoes without brown spots. Make sure to get sweet potatoes and not yams. Look for sweet potatoes with reddish/copper colored skin and orange/golden flesh.
  • Bell pepper I used a red bell pepper, but you could use yellow, orange, or green as well. I prefer to buy organic, as bell peppers are on the EWG’s dirty dozen list.
  • 1 (14 oz) can fire roasted tomatoes- I prefer to buy these organic. Muir Glen or Thrive Market are both great brands.
  • 1 (6 oz) can tomato paste
  • 1 (16 fl oz) carton bone broth
Two white bowls of sweet potato chili on a navy blue placemat with scattered cilantro, tortilla chips, avocado, and lime.

HOW TO MAKE INSTANT POT SWEET POTATO CHILI

First prep your ingredients. Dice the onion, cube the sweet potatoes, and gather the spices into a small bowl or ramekin. This helps the recipe move much quicker, if all the prep is done first.

Press the saute button on the Instant Pot. Pour some oil into the bottom of the pot, and add the minced garlic, and diced yellow onion. Saute the onions for 3-5 minutes, or until the onions become translucent and soft.

Add the ground beef, and break it up into chunks with a wooden spoon or spatula. Brown the ground beef until it is no longer pink. Browning the meat may take 5-10 minutes. Pour the spices in the pot, and stir them into the ground beef mixture.

Turn off the Instant Pot by pressing cancel, and add the bell pepper, sweet potato, diced tomatoes, tomato paste, and bone broth. Stir mixture together well.

Place the Instant Pot lid on, and set the vent to sealing. Turn Instant Pot on the manual setting and adjust timer to 12 minutes. The Instant Pot may take 10-15 minutes to warm up, and then the timer will start to count down from 12 minutes. Once the timer goes off, quick release to vent the pressure immediately.

Serve warm with sliced avocado, jalapenos, sliced radishes, squeeze of lime juice, or tortilla chips.

Sweet potato chili in two white bowls topped with diced jalapenos, sliced radishes, slice of lime, and a tortilla chip all on a blue placemat.

MORE SWEET POTATO RECIPES:

Print

Instant Pot Sweet Potato Chili (Paleo, Whole30)


  • Author: Abbey Blackwell
  • Prep Time: 5-10 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 68 1x
Scale

Ingredients

  • 1 tablespoon avocado oil
  • 1 tablespoon garlic, minced
  • 1 medium yellow onion, diced
  • 2 pounds grass-fed ground beef
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • 3 tablespoons chili powder
  • 2 teaspoons sea salt
  • 2 teaspoons paprika
  • 2 large sweet potatoes, cubed
  • 1 red bell pepper, chopped
  • 2 14-ounce cans fire roasted tomatoes
  • 1 6-ounce can tomato paste
  • 1 16-fluid ounce carton bone broth

Garnish with: cilantro, avocado, jalapenos, squeeze of lime juice, sliced radishes, or grain-free tortilla chips. 


Instructions

  1. Set instant pot to saute setting. Add avocado oil, 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.
  2. Add the oregano, cumin, chili powder, paprika, and sea salt. Stir into ground beef mixture. Turn the instant pot saute setting off, by pressing cancel. Add the bell pepper, sweet potato, diced tomatoes, tomato paste, and bone broth. Stir well.
  3. Put the instant pot lid on, and set the vent to “sealing”. Cook on high pressure for 12 minutes. Once the timer goes off, quick release to vent the pressure immediately. Serve warm.

 


Notes

Slow cooker: Dump all ingredients into slow cooker, and cook on low for 6-8 hours, or high for 4-6 hours.

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.

  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Keywords: paleo sweet potato chili, sweet potato chili instant pot, whole30 sweet potato chili

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