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Instant Pot Sweet Potato Chili in white bowl with gold spoon, and lime wedges, and cilantro on white background

Instant Pot Sweet Potato Chili (Paleo, Whole30)

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5 from 2 reviews

  • Author: Abbey Blackwell
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Diet: Gluten Free


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!


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


  • fresh cilantro, chopped
  • avocado, sliced
  • jalapenos, sliced
  • squeeze of lime juice
  • radishes, sliced
  • grain-free tortilla chips


  1. 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.
  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 (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.


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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 232
  • Sugar: 7.4 g
  • Sodium: 587.5 mg
  • Fat: 5.5 g
  • Carbohydrates: 17.1 g
  • Protein: 27.2 g
  • Cholesterol: 69.7 mg