Try this Instant Pot Sweet Potato Chicken Chili for a healthy, hearty weeknight meal that will warm you up and leave you full all evening long!
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Instant Pot Sweet Potato Chicken Chili
One thing that we grow a lot of year after year, without fail are sweet potatoes. For this reason, I love using them anyway that I can and finding new ways to sneak them into meals.
This Sweet Potato Chili combines the ease of the Instant Pot with the health benefits of vegetables to get a quick, easy and good for you meal that is sure to please everyone in the house.
I’ve said it over and over and I’ll say it again, the Instant Pot and Crockpot have saved me time and time again. As a busy homeschooling mom of four, it can be a little bit tricky getting dinner on the table every night, but taking advantage of these two appliances helps me tremendously.
If you need more Instant Pot Meals then be sure to check out the links below.
Want more Instant Pot Meals? Here are a few of our favorites:
- Instant Pot Sloppy Joes
- Instant Pot Ham and Potato Chowder
- 4-Ingredient Instant Pot Mac and Cheese
- Instant Pot Zuppa Toscana Soup
What’s in Sweet Potato Chicken Chili?
- onion
- green bell pepper
- sweet potatoes
- black beans
- kidney beans
- boneless, skinless chicken thighs
- minced garlic
- chili powder
- ground coriander
- salt
- black pepper
- chicken broth
- petite diced tomatoes
- tomato paste
What do I serve with Sweet Potato Chicken Chili?
How to Make Sweet Potato Chicken Chili:
Add the onion, bell pepper and sweet potatoes into the Instant Pot.
Next, pour the beans over the sweet potatoes.
Drop the chicken on top of the beans and then top with the garlic and remaining seasonings.
Pour the chicken broth over everything.
Add the diced tomatoes and dot the top with the tomato paste. Do not stir.
Cover the electric pressure cooker and set the valve to sealing.
Program using the “manual” or “pressure cook” setting for 16 minutes.
After cooking time is done, allow the pressure to drop naturally for 10 minutes, then do a quick release.
Remove the lid and stir the contents.
Serve with shredded cheese, chopped cilantro, sour cream, or your favorite toppings.
Instant Pot Sweet Potato Chicken Chili
Equipment
Ingredients
- 1 onion diced
- 1 green bell pepper seeded and diced
- 1 ½ pounds sweet potatoes peeled and cut into 1- to 2- inch cubes
- 2 - 15 ounce cans black beans, rinsed and drained
- 1 - 15 ounce can kidney beans, rinsed and drained
- 1 pound boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 - 14 ½ ounce can petite diced tomatoes
- ¼ teaspoon tomato paste
Instructions
- Add the onion, bell pepper and sweet potatoes into the Instant Pot.
- Next, pour the beans over the sweet potatoes.
- Drop the chicken on top of the beans and then top with the garlic and remaining seasonings.
- Pour the chicken broth over everything.
- Add the diced tomatoes and dot the top with the tomato paste. Do not stir.
- Cover the electric pressure cooker and set the valve to sealing.
- Program using the “manual” or “pressure cook” setting for 16 minutes.
- After cooking time is done, allow the pressure to drop naturally for 10 minutes, then do a quick release.
- Remove the lid and stir the contents.
- Serve with shredded cheese, chopped cilantro, sour cream, or your favorite toppings.
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