Go Back
+ servings
Sweet Potato Chili

Maple Bourbon Instant Pot 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.
4.93 from 13 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 239kcal
Author: Sarah McMinn


  • 1 tablespoon cooking oil
  • 1 small yellow onion, thinly sliced
  • 2-3 cloves garlic minced
  • 4 cups sweet potatoes, peeled and cubed into ½" pieces
  • 2 cups vegetable broth
  • 1 ½ tablespoon chili powder
  • 2 teaspoon cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 2 (15) ounce cans kidney beans, drained and rinsed
  • 1 (15) ounce can diced tomatoes
  • ¼ cup bourbon
  • 2 tablespoon 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 the 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 the mode to "soup". Set a timer for 15 minutes. Once the timer goes off, lid should release itself. If it doesn't, turn the 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. 



Serving and Storing - Serve this chili immediately. Top with fresh cilantro, lime, avocado, and tortilla strips. Store leftover chili in an airtight container in the refrigerator for up to 3 days or frozen for 2 months. To thaw, place it in the refrigerator the night before. The following day, gently reheat the chili over the stovetop.
Variations - If you don't have an instant pot, this chili can be made over the stove in a large soup pot. Once all the ingredients are added, cook for about 20 minutes, until the sweet potato has cooked all the way through.


Calories: 239kcal | Carbohydrates: 40g | Protein: 3g | Fat: 4g | Sodium: 597mg | Potassium: 589mg | Fiber: 5g | Sugar: 13g | Vitamin A: 20270IU | Vitamin C: 6.1mg | Calcium: 81mg | Iron: 2.1mg