Instant Pot Beef Chili with Sweet Potatoes (Easy, Gluten-Free)

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Last Updated on February 26, 2020

This Instant Pot Beef Chili with Sweet Potatoes is so easy, only taking 40 minutes to make. This recipe is gluten-free and full of healthy flavor.

Instant Pot Chili

One of the best dinners I’ve made so far this year is this Instant Pot Chili. It’s just so darned easy to throw together and then re-heat night after night (after night). I’m not going to lie, I’m the kind of person who wants to cook dinner at the most every other night.

I feel like I’m in the kitchen what feels like all the darned time because of the whole food blogger thing, but that doesn’t mean that I always want to started chopping and dicing at the end of the day. So, I’m all about making big Instant Pot dishes on Sundays and Wednesdays and then re-heating them for dinner throughout the week. Read more of my meal prep ideas for busy people!

Recipe Highlights

This 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.

Is this chili Whole30? It can be, just leave out the beans!

Is this chili keto? No, because the sweet potatoes and beans add carbs.

Is this chili meal prep-friendly? You betcha! I’ve made two batches already and it freezes and re-heats really well.

Ingredients

You might have all the ingredients for this Instant Pot Chili in your kitchen right now. Here’s what I used:

• grass-fed ground beef
• sweet potatoes
• onion
• garlic
• ground cumin
• chili powder
• aduki beans
• low-sodium beef broth

I used aduki beans in my chili, but you can use pinto beans, white beans, black beans, or whatever bean you like or have on hand.

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 is ten million times easier because you just sauté the onion, garlic, and beef briefly in the Instant Pot, and then add the broth, sweet potatoes, spices, and beans and then cook it on high pressure.

That’s why I love using the Instant Pot to make chili. You really only need 10 minutes cooking time at high pressure and you won’t lose any of the authentic chili flavor. I promise!

What Makes This Instant Pot Chili Healthy?

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.

I hope you love it as much as I do! If you make it, please leave a starred review in the comment section.

Other Instant Pot Easy Recipes You Might Like

• Instant Pot Chicken & Sweet Potato dinner
• Instant Pot Coconut Chicken
• Instant Pot Lentil Soup
• Instant Pot Turkey & Sweet Potato Chili
• Instant Pot Vegetable Beef Stew

Here’s the printable recipe:

Instant Pot Beef Chili with Sweet Potatoes (Easy, Gluten-Free)

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★★★★★ 5 from 12 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 8 1x
• Category: Main Dish
• Method: Instant Pot pressure cooker
• Cuisine: Healthy, gluten-free

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Description

This easy Instant Pot Chili is the perfect meal prep dinner. It’s nourishing and hearty, and freezes and re-heats really well.

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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

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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

This chili will keep in the fridge for up to 4 days, or frozen for up to 2 months.

READ NEXT: BEGINNER’S GUIDE TO USING THE INSTANT POT

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