Instant Pot Mini Sweet Potato Chili
Ingredients
The chili
-
½
lb
Lean Ground Beef or Turkey (97% lean)
-
½
small
Sweet Onion, diced
-
1
large
Clove of Garlic, minced
-
½
4 oz can
Diced Green Chiles
-
2
tsp
Chili Powder
-
1 ½
tsp
Cumin
-
½
tsp
Mexican Oregano
-
¼
tsp
Thyme, dried
-
⅛
tsp
Chipotle Chili Powder
-
1
tsp
Smoked Paprika
-
¾
tsp
Kosher Salt
-
¼
tsp
Pepper
-
1
14 oz can
Diced Tomatoes, with juice
-
1
14 oz can
Tomato Sauce
-
1
15 oz can
Red Kidney Beans, drained & rinsed
-
1 ½
cups
Sweet Potato, diced
-
1
small
Bay Leaf
-
½
cup
Water
Garnishes
-
Fresh Avocado
-
Crushed Tortilla Chips
-
Sliced Corn Tortillas
-
Fresh Cilantro Leaves
-
Cotija or other Cheese
Instructions
- Set the Instant Pot to the Sauté function and heat until hot, then add the ground beef and cook until mostly done.
- Add the diced onion and cook until it becomes translucent.
- Stir in the minced garlic and cook for one minute until fragrant.
- Add the diced green chiles, chili powder, cumin, oregano, thyme, chipotle chili powder, smoked paprika, salt, and pepper, and stir well.
- Mix in the diced tomatoes with juice.
- Add the tomato sauce, kidney beans, sweet potato, bay leaf, and water, stirring to combine.
- Allow the mixture to come to a simmer, stirring occasionally.
- Once simmering, close the lid and set the steam release knob to Sealing.
- Cancel the Sauté function, select the Pressure Cook button, and set the timer for 5 minutes.
- Stay by the pot until it comes to pressure, stirring if necessary.
- After cooking, let the pressure release naturally for 5 minutes, then switch to Venting to release any remaining steam.
- Open the lid, stir, and remove the bay leaf.
- Serve with your choice of garnishes.
Nutrition Facts (estimated)
Servings
5 cups
Calories
238
Total fat
10g
Total carbohydrates
28g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
You might also like