Instant Pot Chipotle Beef and Sweet Potato Chili

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1 lb beef chuck, 1-inch cubes

1 lb ground beef

2 teaspoons vegetable oil

1 onion, chopped

2 garlic cloves, minced

2 chipotle chiles in adobo, finely chopped

1 (15 ounce) can black beans

1 large sweet potato (or 4 small ones)

2 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

3 tablespoons tomato paste

1 teaspoon salt

1 -15 ounce crushed tomatoes

1 (15 ounce) can tomato sauce

2 cups water


Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft.

Stir in the stew meat and ground beef. Cook until browned, about 10 minutes.

Pour in the water and deglaze the pan for a minute. Turn off instant pot.

Stir in remaining ingredients except for the beans and sweet potatoes. Cook on high pressure for 20 minutes. Natural release for 5 minutes.

Add in the sweet potatoes and rinsed beans. Cook on high pressure for another 10 minutes. Do a quick release so the sweet potatoes aren’t overcooked.

Salt to taste and serve with your favorite chili toppings!

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