This quick and easy Vegan Instant Pot Sweet Potato Chili recipe is ready in 20 minutes or less and is made with canned beans, spices, and veggies
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Quick Instant Pot Sweet Potato Chili
Don’t you just love a warm bowl of comforting food? I could eat this Instant Pot Sweet Potato Chili all day. Hearty, sweet, salty, delicious, and best of all, is ready in no time with the help of my pressure cooker.
See, the thing is that chili usually takes hours to make because the more it cooks, the better flavor it develops. Using a pressure cooker will infuse the flavor fast without a long wait.
So next time you’re craving a creamy bowl of goodness, you know exactly where to cook your chili.
This one in particular is delicious! I added tons of veggies, sweet potato, tomatoes, beans, and spices. My favorite ones are chili powder (of course!), cumin, paprika, and a dash of cinnamon.
Next time I’ll add cayenne pepper as well.
For the toppings, I went with jalapeno to give a kick of spiciness to my sweet dish and tortilla chips for the crunch. You can also add vegan cream and cheese.
Even though it doesn’t get very cold in Miami, I always crave hot chocolate, chili, and creamy soups.
Tortilla Chips give this chili a nice flavor and beautiful crunch.
I hope you can try this delicious Quick Instant Pot Sweet Potato Chili at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Instant Pot Sweet Potato Chili
Ingredients
- 1 can Diced Tomatoes drained
- 1 can Chili Beans (I used Pinto Beans) do not drain
- 1 cup Vegetable Broth
- 1 Onion chopped
- 1 Carrot chopped
- 2 stalks Celery chopped
- 1 large Sweet Potato peeled and diced
- 1/2 cup Corn
- 1 Red Pepper chopped
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Smoked Paprika
- 2 teaspoon Olive Oil
- Salt + Pepper to taste
Garnish Ideas
- Slices of fresh Jalapeno
- Crushed Tortilla Chips
Instructions
- Add olive oil to the pressure cooker and press the saute button
- Cook the onions, peppers, carrots, and celery until softened (about 5 minutes)
- Add the spices, salt and pepper, and cook for 30 seconds
- Add the sweet potato, beans, and stock. When the liquid starts boiling add the drained tomatoes on top
- Place the lid on the pressure cooker and cook on MANUAL HIGH for 3 minutes
- When the machine beeps, let out the steam. (QUICK RELEASE)
- Open the lid, add the corn and check for seasoning
- Top with jalapeno slices, and crushed tortilla chips
- Enjoy!
Nutrition
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Slow Cooker Chili Recipe
Looks amazing. Thanks for sharing the recipe. I will try to make this Vegan Instant Pot Sweet Potato Chili .
you’re welcome! Let me know how it comes out
This chilli was delicious! The only thing I changed was using the liquid from the tomatoes plus water to equal 1 cup with a vegetable buillion cube. I didn’t want to throw out the drained liquid from the tomatoes. Other than that, this recipe was spot on! Thanks
Thanks for your feedback Lorraine! Glad you liked it
This was delicious! Ours was not vegan because we added some shredded cheese and a dollop of sour cream on top, but I’m sure you could use vegan versions. We will make this again and again. Thanks!
Thanks for your feedback Sherry!! shredded cheese sounds perfect on top