Instant Pot Sweet Potato Chili (Gluten-Free)
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!
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
Diet: Gluten Free
1x 2x 3x 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
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, 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.
This chili will keep in the fridge for up to 4 days, or frozen for up to 2 months.
You can easily double or even triple this recipe.
You can substitute the ground beef for ground chicken, turkey, or pork, if you prefer.
You can use whatever type of canned bean that you like.
Keywords: healthy chili recipe, sweet potato and beef chili, chili recipe for camping