Instant Pot Beef and Sweet Potato Chili

This Instant Pot Beef and Sweet Potato Chili recipe combines ground beef and sweet potatoes for a hearty, flavorful meal that’s easy to make and perfect for busy nights. With tender beef, naturally sweet potatoes, and a blend of spices, this chili is both satisfying and simple, making it a great option for meal prep or a quick, delicious dinner.

TRUTH: I’ve been making beef and sweet potato chili since I was a baby chef!  In fact the very first time I made it, it was a vegan version and I made it for Neil Diamond in Hawaii back in 2012.

I realize this sounds like the biggest lie ever but I promise it’s not.  But I understand how this works  . . . pic or it didnt happen, right? 

Eventually when I moved out of rock star catering a few different things happened:  I started my own personal chef business, the instant pot was now a “thing” and I became.  THIS was the perfect storm to start making a new version of my beloved chili once again. 

This beef and sweet potato chili is packed with rich flavors that make it perfect for dinner or meal prep. The combination of tender beef and naturally sweet potatoes brings a wonderful balance to each bite, with warm spices adding depth and savory flavor. It’s a hearty, satisfying meal that’s easy to make with clean and simple ingredients!

🥘 Ingredients For Instant Pot Sweet Potato Chili

• Broth – The broth helps to thicken and meld all the flavors, adding richness and making the chili perfectly spoonable. Beef broth will pair well with the flavors, but you can also use homemade chicken broth.
• Ground Beef – The beef adds a rich, savory base that makes the chili hearty and filling. Choose lean ground beef for a lighter option or go with a slightly higher fat content for added flavor. You can also use chuck roast for a more hearty texture and flavor.
• Sweet Potatoes – These add a touch of natural sweetness that balances the spices, along with a soft, chunky texture that makes each bite comforting and delicious.
• Onion and Garlic – Together, these aromatics build a flavorful foundation, giving the chili a savory depth and a bit of sweetness from the onion.
• Tomatoes – Canned tomatoes bring acidity and a subtle sweetness, creating a balanced and rich broth that ties all the ingredients together.
• Spices (Chili Powder, Cumin, Paprika) – This classic chili trio adds warmth, a smoky depth, and a hint of spice, giving the dish its signature flavor.

🧂Homemade Chili Seasoning

• 1 tbsp Chili Powder
• 1/2 tbsp Cumin
• 1/2 tbsp Garlic Powder
• 1/2 tbsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper

🍲How to Make Beef & Sweet Potato Chili in the Instant Pot

1️⃣ Sauté the Aromatics: Start by setting your Instant Pot to the “Sauté” function. Add a bit of oil, then toss in the diced onion and minced garlic. Sauté for 3-4 minutes until they soften and become fragrant, building a flavorful base for the chili.

2️⃣ Brown the Beef: Add the ground beef (or cubed chuck, if using) to the Instant Pot. Sear for about 5-7 minutes, breaking it up with a spoon and cooking until it’s no longer pink. Browning the beef adds depth to the chili.

3️⃣ Add Spices and Sweet Potatoes: Sprinkle in the chili powder, cumin, paprika, salt, and pepper, stirring everything well to coat the beef and onions with spices. This step allows the spices to bloom and release their flavors. Next, add the diced sweet potatoes, giving them a quick stir.

4️⃣ Pour in the Tomatoes and Broth: Add the canned tomatoes (with juices) and pour in the broth, which will help create a rich, flavorful base. Stir to combine, scraping the bottom of the pot to ensure nothing is stuck, which helps prevent the burn notice.

5️⃣ Pressure Cook the Chili: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure. Cook for 10 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining pressure.

6️⃣ Adjust Seasonings and Serve: Open the lid, give the chili a good stir, and taste for seasoning, adding more salt or pepper if needed. Serve hot, topped with your favorite garnishes.

👩🏻‍🍳Pro Tips for the Best Chili Every Time

• Allow the Chili to Rest Before Serving: After cooking, let the chili sit for a few minutes in the Instant Pot with the lid off. This resting time thickens the chili and allows the flavors to meld further, resulting in a richer taste.
• Use the Sauté Function to Brown the Beef: Browning the beef on the “Sauté” setting builds a deeper flavor base for the chili. Make sure to cook it until it’s no longer pink before adding other ingredients.
• Layer Ingredients Carefully: Avoid stirring after adding ingredients like tomatoes and sweet potatoes. Layering them on top of the cooked beef helps prevent them from sticking to the bottom and triggering the burn notice.
• Deglaze the Pot After Sautéing: After browning the beef and aromatics, pour in a small amount of broth and scrape the bottom of the pot thoroughly. This prevents food from sticking and avoids the burn notice.
• Choose the Right Broth Amount: Using too much liquid can thin out the chili, so stick with the recommended amount of broth. For a thicker consistency, you can add less broth and adjust after cooking if needed.
• Cook on High Pressure for Optimal Texture: Pressure cooking on high allows for a faster, more even cook, especially for tougher cuts of meat and the sweet potatoes. Ten minutes on high pressure with a natural release will yield the best results.
• Use Natural Pressure Release for Tender Texture: Allow the Instant Pot to release pressure naturally for about 10 minutes after cooking. This gradual release helps the ingredients finish cooking and keeps the chili texture thick and hearty.

🥣Delicious Variations to Try

1. Add Chipotle Peppers for Smoky Heat: For a smoky, spicy kick, add a chopped chipotle pepper in adobo sauce or a sprinkle of chipotle powder. This will enhance the chili with a rich, deep heat that pairs well with the sweet potatoes.
2. Mix in Black Beans or Kidney Beans: To add a bit more texture and protein, stir in a can of black or kidney beans. These additions make the chili heartier and bring extra fiber, though they’re not Paleo or Whole30 compliant.
3. Add More Veggies: Try adding bell peppers, zucchini, or diced carrots for a boost of flavor and nutrients. Sauté them with the onions.
4. Serve with Sour Cream or Greek Yogurt: Add a dollop of sour cream or Greek yogurt for a creamy, tangy contrast to the chili’s spice. It balances the flavors beautifully but is not suitable for Paleo or Whole30 diets.
5. Sweet Potato Swap: For a variation in texture, try using butternut squash or pumpkin in place of sweet potatoes. These vegetables bring a similar sweetness and can change up the chili’s texture.
6. Make It Extra Spicy: Add chopped jalapeños or cayenne pepper to increase the heat level. Adjust to taste, and add at the beginning of cooking for a slow-burn spice or at the end for a fresher, sharper heat.
7. Serve Over Cauliflower Rice (Paleo/Whole30): Instead of rice, serve the chili over cauliflower rice for a Paleo and Whole30-friendly option that’s low-carb and satisfying.

❄️Storage, Freezing & Reheating

Storing: Allow the chili to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.

Freezing: For longer storage, freeze the chili in freezer-safe containers or bags. Leave about an inch of space at the top of each container to allow for expansion. Freeze for up to 3 months. If using freezer bags, lay them flat for easier storage and quicker thawing.

Reheating: To reheat, thaw the chili in the refrigerator overnight if frozen. Warm it on the stovetop over medium heat, stirring occasionally until heated through. . Add a splash of broth if needed to refresh the texture.

❓FAQ

🍎More Hearty Instant Pot Recipes

• Instant Pot Split Pea Soup
• Instant Pot Italian Beef Sandwiches (Chicago Style)
• Instant Pot Cream Of Asparagus Soup
• Instant Pot Ropa Vieja