Instant Pot Sweet Potato Beef Chili
This recipe for Instant Pot Sweet Potato Beef 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. This homemade chili is ready in just 35 minutes!
This Instant Pot Sweet Potato Chili recipe has it all: flavorful ground beef, hearty sweet potatoes, super rich tomato paste, and beans. The flavor of the chili is classic and satisfying, without being too spicy.
This recipe is also very versatile. If you don’t want to use ground beef, you can substitute with ground 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 related recipe for Instant Pot Sweet Potato Turkey Chili.
Key Ingredients
You’ll need ground beef for your chili. I recommend using grass-fed, grass-finished beef when possible.
Chopped sweet potatoes are also a key ingredient for this sweet potato chili.
Onions and spices help add texture and flavor.
Tomato paste adds even more depth of flavor and helps make this tastes like a rich chili.
Beans are the last key component to this tasty dish.
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 than using the stovetop because the pressure cooker cuts the cooking time down. That said, I’ve also included stovetop instructions if you prefer to make this in a pot instead of a pressure cooker.
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.
Step Three
Add the rest of the ingredients and stir. Lock on the lid and set the time to 8 minutes at high pressure.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
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.
I hope your family loves this Instant Pot Sweet Potato Chili as much as mine does!
Recipe Tips & Substitutions
- Stovetop instructions: sauté the garlic and onion in the oil for a few minutes in a large stockpot over medium heat. Add the ground beef and use a spatula to break it up as it start to cook. Then, add the broth, sweet potatoes, pinto beans, tomato paste, chili powder, cumin, and salt. Bring to a boil, reduce the heat, and cover the pot with a lid. Simmer for 25-30 minutes, or until the sweet potato chunks are fork tender. Serve hot.
- Feel free to use your favorite protein in this recipe. I used ground beef, but you can use ground chicken, pork, or turkey.
- To make this recipe Whole30 or paleo friendly, just leave out the beans.
- To make this recipe vegetarian, use three cans of beans and leave out the meat.
- To freeze any leftovers, see my guide on how to freeze beef stew.
Recipe FAQs
I consider this a healthy recipe as it uses real, unprocessed ingredients and has a balanced mix of protein, complex carbs, and fat. It’s also homemade using real food ingredients which makes it much healthier than any canned or packaged chili you’ll find at the store.
No, this recipe is not considered keto or low-carb because the sweet potatoes and beans add carbs.
Yes, just cut the recipe in half.
More Easy Instant Pot Dinner 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
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Print
Instant Pot Sweet Potato Chili with Ground Beef
This recipe for Instant Pot Sweet Potato 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. This homemade chili is ready in just 35 minutes!
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 2 onions, chopped
- 2 pounds lean 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 beans, rinsed and drained
- 1/4 cup tomato paste
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Press the Sauté button on the Instant Pot and pour in the cooking oil. Let the oil heat up for a few minutes.
- Add the garlic and onion and let them cook for a couple of minutes so they start to soften.
- Add the ground beef and use a spatula or wooden spoon to break up the meat. Cook for 3 minutes.
- Add the broth, sweet potatoes, beans, tomato paste, chili powder, ground cumin, and salt.
- Lock on the lid and set the time to 8 minutes on high pressure.
- When the cooking time is complete, let the pressure come down naturally for about 5 minutes, and then use the quick-release to get rid of the remaining pressure.
- Carefully remove the lid, stir, and serve hot.
Equipment
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Notes
- Stovetop instructions: sauté the garlic and onion in the oil for a few minutes in a large stockpot over medium heat. Add the ground beef and use a spatula to break it up as it start to cook. Then, add the broth, sweet potatoes, pinto beans, tomato paste, chili powder, cumin, and salt. Bring to a boil, reduce the heat, and cover the pot with a lid. Simmer for 25-30 minutes, or until the sweet potato chunks are fork tender. Serve hot.
- Feel free to use your favorite protein in this recipe. I used ground beef, but you can use ground chicken, pork, or turkey.
- To make this recipe Whole30 or paleo friendly, just leave out the beans.
- To make this recipe vegetarian, use three cans of beans and leave out the meat.
- Store any leftovers in the fridge for up to 4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 319
- Sugar: 2 g
- Sodium: 307.8 mg
- Fat: 16.4 g
- Saturated Fat: 6.3 g
- Carbohydrates: 17 g
- Fiber: 3.7 g
- Protein: 25.2 g
- Cholesterol: 69.8 mg
Keywords: healthy chili recipe, sweet potato and beef chili, chili recipe for camping
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Made it today with butternut squash and green beans and came out delicious. Thank you for the recipe. Easy, fast and satisfying.
★★★★★
can you switch out the sweet potatoes to brown potatoes
Yes, you can!
Loved this recipe! I think I will cut back on the broth next time. Maybe 2 or 3 cups versus 4. Other than that I loved it!!!!
★★★★★
Great, so glad you liked it!!!
Beef chili looks amazing. I’ve been hooked to instant pot since I bought it and I love trying new variations of recipes. Addition of sweet potatoes is brilliant. It makes the chili nice and hearty.
★★★★★
I love love love chili with sweet potatoes, and even better when it’s in the Instant Pot. So easy and I love getting to just walk away while it cooks. Can’t wait to give this recipe a try!
The addition of sweet potatoes to this gives it such an interesting twist! And always great to be able to use the Instant Pot!!
It seems like a great, nourishing recipe. I am a vegetarian, so I cannot tell, but my husband would probably love it.