This site contains affiliate links. Please see Policies for more information.
This quick and easy Healthy Instant Pot Sweet Potato Chili is the perfect healthy weeknight dinner recipe! I love making a big batch of this flavorful, spicy sweet potato chili in my Instant Pot pressure cooker.
If this healthy and hearty meal looks delicious to you, also try our Instant Pot Chicken Chili and our Instant Pot Rotisserie Chicken Soup.
Why I Love This Sweet Potato Chili
Instant Pot Sweet Potato Chili is great for dinner as well as for meal prep lunches throughout the week. The combination of tender sweet potatoes, lean ground turkey, and a medley of spices creates a satisfying and nutritious meal that’s as convenient as it is delicious.
Enjoy!
– Becca
Ingredients in Sweet Potato Chili
- Ground turkey: Using lean ground turkey instead of ground beef lowers the fat and total calories in this recipe.
- Sweet potato: Sweet potatoes are a great source of beta carotene, vitamin C, and potassium. Sweet potatoes are also a pretty good source of other vitamins and minerals. Bonus: they taste delicious!
- Chicken stock: Buy a low sodium chicken stock or vegetable broth, or make homemade chicken broth.
- Chipotle peppers: I use chipotle pepper in adobo sauce, which you can find in a small can in your grocery store’s Mexican food aisle. In a pinch you can use chipotle powder, but the canned peppers, with their adobo sauce, add such a delicious and smoky flavor to this sweet potato chili. Be warned that they are spicy so, if you are sensitive to spice, use caution.
Instant Pot Cooking Directions
- First turn your Instant Pot on to the sauté function and then brown the ground turkey meat until it is no longer pink. Drain any grease that remains.
- Add the onions and garlic to the cooked ground turkey and then cook until softened.
- Next, mix in cumin and cayenne pepper. Stir in chipotle peppers* and the adobo sauce, black beans, crushed tomatoes, sweet potatoes and chicken stock. Mix well, scraping the bottom of the pot, until the rest of the ingredients are combined.
- Lock the Instant Pot lid into place and turn the pressure valve to the sealing position. Set the cooking time on high pressure for 10 minutes using the manual setting.
- When the pressure cook time has finished, release the pressure using the quick release method.
- Take the lid off and switch your Instant Pot back to sauté.
- Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft.
- Turn off your Instant Pot and serve!
- Top with your favorite toppings like cheese, fresh cilantro, avocado, sour cream, green onions or a few tortilla chips.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later!
Recipe Tips
- The Instant Pot will function differently at higher altitudes. If you’re struggling with cook times or recipes not coming out properly, you can read more about high altitude Instant Pot cook time adjustments here.
- *For a less spicy chili, add in just the adobo sauce and not any of the chipotle peppers.
- Store this chili in an airtight container. I prefer to have a few individual serving size containers in the freezer and then pop it into the microwave for a quick and healthy meal prep lunch!
- You can easily modify this to be a vegetarian sweet potato chili recipe. Leave out the ground turkey, add an additional can of beans for extra protein, and swap out the chicken stock for vegetable broth. Be sure to recalculate your healthy eating plan points if you make this a vegetarian sweet potato chili.
This is the perfect easy weeknight meal that will have a healthy, hearty bowl of chili on the table in less than 30 minutes, thanks to the Instant Pot! The pressure cooker speeds up the cooking process and enhances the flavors, ensuring a rich and comforting dish every time.
Healthy Eating Plans
21 Day Fix Containers
Our 21 Day Fix Instant Pot Sweet Potato Chili is the perfect amount of healthy food full of flavor.
1 serving counts as 1 yellow container, 3/4 red container, 1/2 green container
Soups, Stews and Chili Recipes
If you tried this recipe for Instant Pot Sweet Potato Chili or any other recipe on my site please leave a rating and let me know how it went in the comments!
Instant Pot Sweet Potato Chili
Want to Save This Recipe?
We’ll email this post to you, so you can come back to it later!
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1 pound ground turkey
- 1 tbsp garlic minced
- ½ onion chopped
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 chipotle peppers in adobo sauce
- 1 can black beans drained
- ½ cup tomato crushed
- 1 sweet potato peeled and chopped
- 2 cups chicken broth Low Sodium
- 1 cup bell pepper
- 1 cup celery stalks chopped
Instructions
- Turn your Instant Pot on to the sauté mode and brown the ground turkey. Drain any grease that remains. 1 pound ground turkey
- Add in the garlic and onions and cook until softened. 1 tbsp garlic, 1/2 onion
- Next, mix in cumin and cayenne pepper. Stir in chipotle peppers & adobo sauce, black beans, crushed tomatoes, sweet potatoes, and chicken stock. Mix well until everything is combined. 1 tsp ground cumin, 1 tsp cayenne pepper, 2 chipotle peppers, 1 can black beans, 1/2 cup tomato, 1 sweet potato, 2 cups chicken broth
- Lock the Instant Pot lid into place and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using the manual setting.
- When the cook time has finished, release the pressure using the quick release method.
- Take off the lid and switch your Instant Pot back to sauté.
- Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft. 1 cup bell pepper, 1 cup celery stalks
- Turn off your Instant Pot and serve!
- Top with cheese, cilantro, and avocado.
Video
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
only one potatoe? also do you put in the sauce the adobe sauce? and then take out the pepper
?
Yes, one potato :) And yes I put in sauce and peppers, unless you’d like it less spicy–then just add the sauce.
FYI, the video tells you to remove the chipotle peppers after pressure cooking, but the instructions don’t…and we followed the instructions the first time and needed an oral fire extinguisher.
Really delicious otherwise!
Oh no, I just cut up the pepper really finely and it’s cooking now!! I’ll have to have lots of sour cream ready.
How much is1 serving, based on your qty’s? 2/3 cup?
I don’t know off the top of my head–maybe 2/3C-1C?
I’m just learning how to cook and I’m still scared of our instapot. Do you have directions for regular stove or crock pot?
Could you upload traditional nutritional values? Sodium, calories, protein, etc
This is a great recipe! I’ve had to eliminate the cayenne pepper and take out one chipoltle pepper for my wussy taste buds, but it’s still delicious! I’ve made it countless times and enjoy freezing single-serving portions for later. It makes for an easy lunch when I pop it back in the refrigerator to thaw the day before. Thanks for posting!
I am still learning how to use my pressure cooker so your recipe is really helpful. Thank you :-)
I love instant pot recipes, they make dinner such a breeze. Funny thing is I love sweet potato and my husband loves chili (but not so much sweet potato), let’s see if I can convince him to make this for dinner one night ;)
It’s so delicious! Maybe if he cuts them small he won’t mind them in the chili?
I don’t like sweet potatoes and I LOVE this! Just mush the potatoes after cooked. I also tone down the heat a lot!!!
This says 4 servings, but how much is a serving? I doubled this and didn’t want to divide into 8 containers…
Hey Kate!
Because of the size of your vegetables, the serving size will be a little different for everyone–I’d definitely recommend dividing it up if you’re using 21DF counts :)
To leave out the turkey for vegetarian children, what could I substitute?
I’m sorry but I don’t really know! Maybe tofu?