Can we talk about the Instant Pot for a minute?
For over a year I’ve been seeing the Instant Pot show up on my friend’s blogs and filling up the recipes on Pinterest without knowing exactly what it was. It seemed as though it was some sort of pressure cooker, but I wasn’t sure then why it was getting all the attention. Eventually my curiosity got the better of me, as it often does, and I did a little research. Turns out (for those of you who don’t know) an Instant Pot is a multi-use kitchen gadget that does the work of a slow cooker, pressure cooker, rice cooker, sautéer, yogurt maker, steamer, and warmer.
Since purchasing it several weeks back I have used it nearly daily as a slow cooker, rice cooker, and pressure cooker all with great success. When I started experimenting with chili in the Instant Pot, I knew I had to make something special to share with y’all.
And so, I present this sweet and spicy Maple Bourbon Sweet Potato Instant Pot Chili
I love making this Instant Pot Chili. I start by using it as a sauté pan to sauté the onions and garlic. Once those are done, I toss in the sweet potatoes and spices, stirring to coat, before adding the remaining ingredients. I then cover, set the machine the mode to “soup”, the timer to 15 minutes, and walk away.
And this Maple Bourbon Sweet Potato Instant Pot Chili is no joke! Made hearty with sweet potatoes, kidney beans, and tomatoes, seasoned with chili powder, cumin, and paprika, sweetened with maple syrup, and finished with a little bourbon for a spicy kick, it really is the perfect fall chili.
A sweet and spicy soup with a kick, this Maple Bourbon Sweet Potato Instant Pot Chili is the perfect autumnal vegan and gluten-free family meal.
Keyword: Instant Pot Chili
Calories: 239 kcal
Author: Sarah McMinn
- 1 tbsp cooking oil
- 1 small yellow onion, thinly sliced
- 2-3 cloves garlic minced
- 4 cups sweet potatoes, peeled and cubed into 1/2" pieces
- 2 cups vegetable broth
- 1 1/2 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 (15) ounce cans kidney beans, drained and rinsed
- 1 (15) ounce can diced tomatoes
- 1/4 cup bourbon
- 2 tbsp maple syrup
- salt and pepper, to taste
- a few fresh springs of cilantro
- 2 green onions, diced
- 3 small corn tortillas, toasted and sliced (optional)
Turn your Instant Pot to sauté, add oil, and let it heat up for 30 seconds. Once oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
Add garlic and sauté for another 30 seconds.
Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set mode to "soup". Set a time for 15 minutes. Once timer goes off, lid should release itself. If it doesn't, turn air valve to "venting" until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.
If using tortillas, lightly oil a cast iron skillet and pan fry the tortillas on each side for 2-3 minutes until crispy. Remove from heat and let cool before cutting into thin strips.
Serve with cilantro, green onions, and toasted tortillas.
If you don't have an Instant Pot, you can make this chili in a soup pot. You'll want to cook the chili for about 30 minutes until the sweet potatoes are tender.