Instant Pot Chipotle Beef And Sweet Potato Chili Recipes

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INSTANT POT BEEF AND SWEET POTATO CHILI



Instant Pot Beef and Sweet Potato Chili image

The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.

Provided by Molly Baz

Categories     Chili     Instant Pot     Onion     Bacon     Ground Beef     Garlic     Cumin     Paprika     Stock     Sweet Potato/Yam     Bean     Sour Cream     Cilantro     Cheddar     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

2 medium red onions
4 oz. bacon, finely chopped
1 lb. ground beef (20% fat)
3 1/2 tsp. kosher salt, divided
6 garlic cloves, peeled, smashed
2 tsp. ground cumin
1 tsp. smoked paprika
3 Tbsp. harissa paste
4 cups homemade beef stock or low-sodium beef broth
1 1/2 lb. sweet potatoes, peeled, finely chopped
1/2 lb. dried kidney beans
Sour cream, cilantro, and finely grated cheddar cheese (for serving)
Special Equipment
An Instant Pot or pressure cooker

Steps:

  • Finely chop onions. Set aside 1/2 cup for serving.
  • Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
  • Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
  • Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
  • Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.

INSTANT POT CHIPOTLE BEEF AND SWEET POTATO CHILI



Instant Pot Chipotle Beef and Sweet Potato Chili image

One of our favorites and you get a full flavored chili without waiting for hours. This recipe was born on a Tuesday night when I only had 4 sweet potatoes and frozen beef that needed to be used.

Provided by tacocat1000

Categories     Yam/Sweet Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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!

Nutrition Facts : Calories 485, Fat 27.1, SaturatedFat 10, Cholesterol 103.6, Sodium 987.6, Carbohydrate 26.8, Fiber 8.3, Sugar 6, Protein 34.5

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