Sunday, January 7, 2018

Instant Pot Recipe #2: Sweet Potato Chili

It's been pretty cold around here since days before New Years. Up until recently, I was beginning to believe that Austin was warmer than Dallas. But it's snowed twice in December and winter just started! Maybe it's a fluke, or global warming... but in my opinion, it's still much nicer than living in the Northeast or Midwest :| ...I'm sorry if you live in that area of the country!

The first week into the New Year has been treating us well. My primary goals for this week have been to get organized at home and at the office, and ready for my next MBA semester to begin again and that organization includes planning just about everything that I can, in order to maximize the hours of the day and stay focused. We've got a lot to do before our baby boy arrives in April and the only way I can wrap my head around it all is to write it down and make it happen. I want the weekends to be more relaxed with Joanna and I don't want her to feel like they are meant for grocery shopping and getting ready for the upcoming week - and this past fall had felt just like that. This next year is about slowing down on the weekends and having fun more. I have even tried running to the grocery store on the way home from work one night that we are going to be eating leftovers for dinner, which means a few extra hours on the weekend for new adventures with Brad and Jo in 2018.

Anyways... I love hot, soupy meals during the cold months, who doesn't? And I also love this Sweet Potato Chili recipe and I've been making it in my slow cooker for the last 2 years or so. I never knew you could put sweet potatoes in chili and have it turn out so savory and yummy. If you ventured over to the link you'll also find lots of other recipes. But Alex (the blogger in the link) has a new blog at she started in 2017 and I'm always checking in to see if she has any new recipes over there!

CategoryWeekend Meal
This was still much faster to cook in the InstaPot versus the slow cooker. But maybe I need to get faster at chopping veggies ;)

That's my kid snacking while we get dinner ready! ;)

For this recipe, I just followed Alex's ingredients and I attempted to adjust the time to make it in the InstantPot. I say attempted because it was extremely yummy, but my sweet potatoes almost came out like mush. The last two recipes I've made (this one and the next one I plan to share), have been a little "over cooked" and I think I need to start backing off on the time.

This recipe especially. I didn't think about it at the time, I just aimlessly followed another blogger's recipe times (like you guys are probably doing with mine? bad idea! I'm still am amateur at this!) and set the timer to 20 minutes on Pressure Setting and that was definitely way  too much because my potatoes were literally falling apart. I mean literally mushing apart. What I didn't realize at the time was that all of my ground beef was already cooked and the pressure cooking was really intended to cook the sweet potatoes and infuse all of the flavors together. That should take no time at all right? Now that I'm searching a little more I did find some alternative times which could have made this meal a weeknight meal instead of a weekend meal.

This was right before the tomatoes,
beans and broth were added
Although my potatoes were pretty mush, Brad and I ate it up like there was nothing wrong (as I spent the entire dinner rehashing what I did in the kitchen and taking mental notes for corrections next time - the cooking time below is adjusted so your potatoes don't come out like mine). That man will eat just about anything I cook and never make me feel like I shouldn't be allowed in the kitchen <3 Joanna doesn't like sweet potatoes (she is weird) so if I can recall correctly, she ate rice, broccoli and some of the meat and beans from the chili (on the side!). And that's okay with me because I have learned not to get my cooking-skills validated by my 2 year old :)

Here is the recipe.... it was pretty easy. I normally would have made this with ground turkey, but we've been eating a lot more ground beef around here lately.

Instant Pot Sweet Potato Chili


  • 1 lb ground beef
  • EVOO
  • 2 large sweet potatoes, peeled and chopped 
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 tsp minced garlic
  • 2 tbsp. chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 can Rotel (Diced tomatoes with green chilies) Do not drain
  • 1 can black beans (drained and rinsed)
  • 3 cups chicken broth

  1. Using the Sauté setting on your Instant Pot, preheat on normal for 1.5 minutes
  2. Sauté your ground beef with the spices and minced garlic until mostly cooked
  3. Add in chopped onion and green pepper and sauté a few minutes longer (2-3 minutes, ground beef should be fully cooked by now)
  4. Add chopped sweet potatoes, mix into ground beef and sauté for 1-2 minutes while mixing
  5. Add in rotel, black beans, broth and mix with a spoon
  6. Place the lid on, and lock it, setting the valve to sealing.
  7. Cook on manual High Pressure setting for 8 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own.)
  8. Switch the valve release, and remove the lid carefully.

I poured my chili over a bed of fresh spinach and topped it with cilantro and greek yogurt!

I hope you enjoy!


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