Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Instant Pot Sweet Potato Chicken Chili
Shredded chicken, diced sweet potato, plump beans and tangy tomatoes all cooked together in a savory broth.
Prep Time
15
minutes
mins
Cook Time
16
minutes
mins
Resting Time
10
minutes
mins
Total Time
41
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken, chili, Instant Pot, sweet potato
Servings:
8
Calories:
308
kcal
Equipment
Instant Pot
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.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
49
g
|
Protein:
24
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
38
mg
|
Sodium:
1376
mg
|
Potassium:
1160
mg
|
Fiber:
14
g
|
Sugar:
7
g
|
Vitamin A:
12504
IU
|
Vitamin C:
24
mg
|
Calcium:
114
mg
|
Iron:
4
mg