Sweet Potato Chili


  • 2 tsp canola oil
  • 1 cup yellow onion
  • 1 clove garlic
  • 1-1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 28 ounces diced tomatoes
  • 15 ounces black beans
  • 1 medium green bell pepper
  • 1 medium sweet potato
  • 1 tsp kosher salt
  • 3/4 cup frozen corn kernels
  • Select Sauté and add the canola oil to the inner pot. Add the onion and garlic. Sauté for 2 minutes, or until the garlic is fragrant and the onion is soft and translucent.
  • Add the chili powder and cumin, followed by the tomatoes, black beans, bell pepper, sweet potato, and kosher salt. Stir well.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  • Remove the lid and stir in the corn. Ladle the chili into serving bowls. Serve hot.
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