Instant Pot Chipotle Sweet Potato Black Bean Chili
Instant Pot Chipotle Sweet Potato Black Bean Chili is a warming, nutritious dish that beautifully melds the sweetness of roasted sweet potatoes with the hearty texture of black beans and a smoky kick from chipotle peppers. Perfect for chilly evenings or family gatherings, this chili offers a delightful explosion of flavor in every spoonful. With its simple preparation and minimal cooking time, you can enjoy this comforting meal any night of the week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb sweet potatoes, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 2–3 chipotle peppers in adobo sauce, diced (adjust to taste)
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- ½ cup fresh cilantro, chopped (for garnish)
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and chopped onion; cook until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add diced sweet potatoes to the pot and sauté for 2 minutes.
- Mix in black beans, chipotle peppers, cumin, and vegetable broth; stir well.
- Secure the lid and set to pressure cook on high for 8 minutes.
- After cooking, allow natural release for 5 minutes, then perform a quick release for any remaining pressure. Stir in chopped cilantro.
- Serve hot, optionally topped with avocado or tortilla chips.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added sweetness, consider including corn or bell peppers. Substitute sweet potatoes with butternut squash for a different flavor profile. This chili freezes well; store leftovers in an airtight container.