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 Beef Chili with Beans and Sweet Potatoes
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!
Why This Instant Pot Chili is the Ultimate Chili
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.
Instant Pot Chili Ingredients
You might have all the ingredients for this Instant Pot Chili in your kitchen right now. Here’s what I used (some affiliate links included):
- 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.
How to Make Instant Pot Chili
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.
Other Instant Pot Easy Recipes You Might Like
Instant Pot Chicken Curry Soup
Instant Pot Chicken & Sweet Potato dinner
Instant Pot Vegetable Beef Stew
Here’s the printable recipe for this Instant Pot Chili
Print
Instant Pot Beef Chili with Sweet Potatoes (Easy, Gluten-Free)
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
Prep Time:
Yield:
Category:
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Print Recipe
Pin RecipeDescription
This easy Instant Pot Chili is the perfect meal prep dinner. It’s nourishing and hearty, and freezes and re-heats really well.
Ingredients
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 pounds grass-fed ground beef
- 1 ¾ cup low-sodium beef broth
- 2 medium sweet potatoes, peeled and chopped
- 1 15-ouce can pinto beans, rinsed and drained
- ¼ cup tomato paste
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Press the Sauté button on the Instant Pot and pour in the avocado 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, pinto beans, tomato paste, chili powder, ground cumin, and salt.
- Lock on the lid and set the time to 10 minutes on high pressure.
- When the cooking time is complete, let the pressure come down naturally for 10 minutes, and then release the remaining pressure.
- 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.
Be sure to pin this Instant Pot Chili to Pinterest to save it for later!
READ NEXT: BEGINNER’S GUIDE TO USING THE INSTANT POT
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Carrie Forrest, MPH in Nutrition says
February 10, 2019 at 2:30 pmOne of my favorite recipes in the Instant Pot. I’ve made so far!
★★★★★
Gloria says
February 11, 2019 at 1:12 pmMy daughter just got an Instant Pot. I will pass this recipe along to her. They LOVE chili and sweet potatoes. I think this would be a hit for dinner.
★★★★★
Aleta says
February 11, 2019 at 7:53 pmI love chili! Especially when I can toss it into my Instant Pot for quick and easy weeknight meals. I’ve never had sweet potato chili before so look forward to giving it a try!
★★★★★
Corina Blum says
February 12, 2019 at 1:22 amI don’t have an instant pot so I’d have to adapt this but it does sound super yummy! I’m definitely in the mood for comfort food meals like chili right now!
★★★★★
Anna says
February 13, 2019 at 1:22 amI don’t owe an instant pot, but after seeing this recipe, I think I may just get one! Looks like such an easy and delicious meal to put together, perfect for midweek dinner!
★★★★★
Denise says
February 15, 2019 at 5:07 amYou know what I like about chili? Everyone seems to make it differently and it always tastes great! I love that you added the sweet potatoes! I have never tried that before but it sounds perfect!
★★★★★
Rolanda says
February 15, 2019 at 7:09 amI loved this recipe. It was easy and very satisfying. I use red it with cauliflower biscuits. Great meal.
★★★★★
Rachel says
February 15, 2019 at 10:03 amI love the addition of sweet potatoes. It makes the chili nice and hearty. Perfect for a full meal. Thanks for posting!
★★★★★
Marisa F. Stewart says
February 16, 2019 at 12:50 pmI really like this variation — the sweet potatoes would certainly spike up the fiber, taste, and nutrition. I’ve never dreamed of adding any kind of potatoes to chili but why not?? I’m pinning this recipe to try out this week.
★★★★★
Veronika's Kitchen says
February 16, 2019 at 1:31 pmOh, this recipe looks so comforting and I love that you added sweet potatoes to it! Plus, Instant Pot makes everything better, less time to cook, more time to enjoy the life!)
★★★★★
Nicoletta De Angelis Nardelli says
February 17, 2019 at 1:54 amIt seems like a great, nourishing recipe. I am a vegetarian, so I cannot tell, but my husband would probably love it.
Kathryn says
February 17, 2019 at 7:03 amThe addition of sweet potatoes to this gives it such an interesting twist! And always great to be able to use the Instant Pot!!
Julie says
February 17, 2019 at 8:34 pmI 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!
Jo says
February 17, 2019 at 11:02 pmBeef 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.
★★★★★