Looking for a hearty, flavorful meal that comes together in a flash? Look no further than this Instant Pot Black Bean Sweet Potato Chili! Bursting with vibrant Mexican flavors and packed with wholesome ingredients, this chili is not only delicious but also incredibly easy to make. In just 45 minutes, you can enjoy a warm, comforting bowl that’s perfect for chilly nights or meal prep for the week ahead. Dive into this recipe and discover how to create a dish that will have your taste buds dancing and your family asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the onion, mincing garlic, and peeling and cubing the sweet potato into approximately 1/2-inch pieces.
- Set the Instant Pot to "Sauté" mode and add olive oil. Allow the oil to heat for 1-2 minutes until shimmering.
- Add diced onions to the pot and sauté for 3-4 minutes until they become translucent and slightly softened.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, and cumin to the Instant Pot. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to "Sealing" position, and select "Manual" or "Pressure Cook" mode on high pressure.
- Cook for 10 minutes, then allow a natural pressure release for 5 minutes before carefully performing a quick release.
- Open the lid and stir the chili. Taste and adjust seasoning with salt and pepper as needed.
- Let the chili rest for 5 minutes to allow flavors to meld and sauce to thicken slightly.
- Serve hot in bowls, optionally garnishing with chopped cilantro, sour cream, or shredded cheese.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices ahead of time. This will make the cooking process smoother and quicker.
- Customize Your Spice Level: If you like your chili with a kick, consider adding diced jalapeños or a pinch of cayenne pepper to the mix for an extra layer of heat.
- Thicker Chili: If you prefer a thicker chili, you can mash some of the black beans after cooking or let it simmer on the "Sauté" mode for a few extra minutes to reduce the liquid.
- Serving Suggestions: This chili pairs wonderfully with crusty bread, tortilla chips, or over a bed of rice. Don’t forget to garnish with fresh cilantro, a dollop of sour cream, or shredded cheese for added flavor!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
