Instant Pot Sweet Potato Chili
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
Servings 4
Calories 199kcal
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
Calories: 199kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Sodium: 1216mg | Potassium: 973mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4640IU | Vitamin C: 54mg | Calcium: 100mg | Iron: 4.4mg
