Sweet Potato Chili Instant Pot
Sweet potato chili Instant Pot style is a quick nutritious stew with beans and chicken if you like. Best way to cook sweet potatoes to tender
Servings: 6
Equipment
- 1 pressure cooker
- 1 cutting board
- 1 knife
Ingredients
- 1 onion diced
- 1 bell pepper diced
- 1.5 lbs sweet potatoes skins removed, chopped into cubes
- 2 cans black beans drained, rinsed, optional
- 1 can kidney beans drained, rinsed, optional
- 1 lb chicken skinless, boneless, cut into small chunks
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp pepper
- 3 c broth
- 1 can diced tomatoes 14 oz
- 1/4 tsp tomato paste
Instructions
- Put the onion and bell pepper into your pot with the sweet potatoes on top in layers. Over the sweet potatoes, pour the beans. Drop the chicken pcs. on top of that and then dot with the garlic.
- Add the remaining seasoning over the top of the chicken and garlic. Pour the chicken broth over the seasoning, allow it to sink into the vegetables. Then, add the diced tomatoes and dot the top with the tomato paste.
- Do not stir. Cover and set the valve to sealing. Pressure cook high for 16 minutes. Allow the pressure to naturally release for 5 minutes prior to a quick release of the remaining pressure.
- Stir the contents together well. Some of the smaller potatoes will liquify and help thicken the soup/chili. Serve with shredded cheese, chopped cilantro, etc on top.
Video
Nutrition
Serving: 2oz | Calories: 406kcal | Carbohydrates: 51g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1006mg | Potassium: 1054mg | Fiber: 13g | Sugar: 9g | Vitamin A: 17550IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 4mg