This Instant Pot Sweet Potato Chili with beef is so easy, taking only 40 minutes to make. This recipe is gluten-free and full of healthy flavor. Make a big batch and serve the leftovers throughout the week!

white bowl with sweet potato chili and parsley on top

Instant Pot Chili is a tasty and nourishing dinner that you can throw together in a short amount of time. You can serve it right out of the pot, and then use the leftovers for lunch or dinner the next day. 

It’s not easy to make a healthy and satisfying meal day after day. One of my favorite strategies is to cook a big Instant Pot dish a couple of times a week, and then serve those meals for several days as leftovers. Read more meal prep ideas for busy people!

Why You Should Make This Chili

This Instant Pot Sweet Potato Chili recipe has it all: grass-fed beef, creamy sweet potatoes, super rich tomato paste, and beans. The flavor of the chili is rich and familiar, without being too spicy.

This chili recipe is also very versatile. You can use ground beef, chicken, turkey, or pork. You can also use your choice of beans, such pinto beans, white beans, black beans, or whatever bean have on hand. See my list of must-have clean eating pantry items. 

Ingredients for instant pot sweet potato chili

Recipe Steps

If you’ve ever made chili on the stovetop, then you know how long it can take. Homemade chili is usually an all-day affair. This version of sweet potato chili is so much easier because the pressure cooker cuts the cooking time down.

This is also a perfect recipe for camping and RV trips, fyi!

Step One

Sauté the onion and garlic in a little bit of oil using the Sauté mode on your Instant Pot.

Step Two

Add the ground beef and use a spatula to break up the pieces. Let the beef start to cook for about 3 minutes.

chili cooking process

Step Three

Add the rest of the ingredients and stir. Lock on the lid and set the time to 10 minutes at high pressure.

Step Four

Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release to get rid of any remaining pressure. Carefully remove the lid, stir, and serve hot. 

two bowls of chili with parsley on top

FAQs

Is this Instant Pot Sweet Potato Chili healthy?

Yes, I think so! There are a few reasons why this Instant Pot Chili is healthy. It’s homemade, for one, so that’s a win in my book. Other reasons this is a healthy recipe are because it uses grass-fed beef which is a huge upgrade from conventionally-raised beef.

This Instant Pot Chili is also gluten-free with a balanced nutritional profile of complex carbs, protein, and healthy fat.

Is this dish Whole30?

It can be, just leave out the beans!

Is this recipe keto?

No, because the sweet potatoes and beans add carbs.

Can this recipe be made vegetarian?

Yes, just leave out the meat and triple the amount of beans you use. You can also reduce the broth to 3 cups instead of 4 cups.

Is this chili meal prep-friendly?

You betcha! I’ve made two batches already and it freezes and re-heats really well.

Other Easy Instant Pot Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot beef sweet potato chili-2

Instant Pot Sweet Potato Chili (Gluten-Free)

★★★★★

5 from 12 reviews
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Description

This Instant Pot Sweet Potato Chili with beef is so easy, taking only 40 minutes to make. This recipe is gluten-free and full of healthy flavor. Make a big batch and serve the leftovers throughout the week!

Scale

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 2 garlic cloves, minced
  • 2 onions, chopped
  • 2 pounds grass-fed ground beef
  • 4 cups low-sodium beef or vegetable broth
  • 4 large sweet potatoes, peeled and chopped (about 1 1/2 pounds)
  • 1 15-ounce can pinto or aduki beans, rinsed and drained
  • ¼ cup tomato paste
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Instructions

  1. Press the Sauté button on the Instant Pot and pour in the avocado oil. Let the oil heat up for a few minutes.
  2. Add the garlic and onion and let them cook for a couple of minutes so they start to soften.
  3. Add the ground beef and use a spatula or wooden spoon to break up the meat. Cook for 3 minutes.
  4. Add the broth, sweet potatoes, beans, tomato paste, chili powder, ground cumin, and salt.
  5. Lock on the lid and set the time to 10 minutes on high pressure.
  6. When the cooking time is complete, let the pressure come down naturally for 10 minutes, and then release the remaining pressure.
  7. Remove the lid, stir, and serve hot.

Notes

  1. This chili will keep in the fridge for up to 4 days, or frozen for up to 2 months.
  2. You can easily double or even triple this recipe. 
  3. You can substitute the ground beef for ground chicken, turkey, or pork, if you prefer.
  4. You can use whatever type of canned bean that you like. 
  • Category: Main Dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: healthy chili recipe, sweet potato and beef chili, chili recipe for camping

 

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