Instant Pot Sweet Potato and Black Bean Chili
Hearty and healthy, this Instant Pot Black Bean Chili will satisfy everyone at the dinner table!
PREP TIME 30 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 40 MINUTES
Ingredients
2 large sweet potatoes or about 4-5 cups
2 tablespoons olive oil
2 cups or 1 large onion white or sweet onion, peeled and cut into chunks
1 large Anaheim pepper seeded and chopped
1 Jalapeño pepper chopped (seeded if desired, optional)
2 teaspoons coriander
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon ground black pepper or more to taste
1 clove garlic or 1/2 teaspoon garlic powder
1/2 teaspoon kosher or sea salt
1 cup frozen corn yellow or white
1 cup cold water
2 14-15 oz cans black beans drained and rinsed with cold water
2 tablespoons tomato paste
16-32 oz chicken or vegetable broth
salt to taste
garnishes: chopped avocado or guacamole, sliced olives, grated cheese, sour cream or Greek yogurt, tortilla chips
Instructions
Turn the Instant Pot on to SAUTE setting. Check lid to make sure rubber ring is inserted correctly in lid and dial on out side of lid is set to SEALING position. Set aside side while IP is heating.
Peel and cube sweet potatoes into one inch pieces carefully (they are extremely hard when not cooked and difficult to cut) and set aside in bowl.
Pour olive oil carefully to the pot. Add chopped onion, coriander, cumin, chili powder, black pepper, garlic and salt. Saute for about 4-5 minutes until onions are softened. Add corn and saute an additional 2 minutes. Remove ingredients in IP to a bowl and set aside. Do not clean out the Instant Pot insert.
Turn off Sauté setting. Add chopped sweet potatoes, about 1/2 teaspoon of salt and 1 cup of cold water. Place lid on top of Instant Pot and set to locked position. Check to make sure lid is in the SEAL position.
Set the timer on the IP to 4 minutes MANUAL or HIGH PRESSURE* see recipe notes
While sweet potatoes are cooking, drain and rinse the black beans using a colander over the sink.
When timer is finished, carefully release the pressure in the Instant Pot. When all pressure is manually released, remove lid and add cooked onion mixture and tomato paste, stir to dissolve. When mixed well, add black bean, 16 oz of chicken broth and chopped Anaheim and Jalapeño if using. Set the Instant Pot to the SAUTE setting again and let simmer until all ingredients are hot. Add additional broth to desired consistency.
Add salt to taste, serve immediately, or leave in the IP on the KEEP WARM setting until ready to serve.
Serve with toppings: Tortilla chips, avocado, chopped tomato, cheese, sliced olives, sour cream or Greek yogurt.
Recipe Notes
Sweet potatoes vary from place to place. In Utah, at my elevation (about 4800 ft above sea level) it works to cook as directed in the recipe post. A few readers have also said this works perfectly, but some have said their potatoes turn to mush at 4 minutes of high pressure. Adjusting down to 2 minutes may work better for you. Please leave a comment and give your feedback!
