Instant Pot sweet potato chili is an easy vegetarian chili (with vegan option) that you can make in your pressure cooker! It’s a smoky sweet, quick and easy meal!
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It’s no secret that I love a good bowl of chili. I have several chili recipes on this site, and over the years I’ve adapted almost all of my favorites to be made in the Instant Pot.
While all of my chili recipes can also be made on the stove top, the Instant Pot cooks everything faster, allowing me to get dinner on the table more quickly.
I first started making sweet potato chili years ago using a recipe from Lemons and Basil. Over time, I’ve made some adjustments to the recipe suit our tastes and most recently converted the recipe to be made in the Instant Pot pressure cooker.
Why I Love this Instant Pot Sweet Potato Chili
Although I love chili with beef or chicken in it, I also try to serve meatless meals from time to time. Our family is not vegetarian, but I find that meatless meals often give us the opportunity to include more vegetables or other sources of protein in our diet.
Not only that, but meatless meals are a great way to save money and trim the grocery budget a bit.
I love the collection of root vegetables in this recipe–the sweetness of carrots and sweet potatoes melds nicely with the slightly peppery flavor of parsnips. Add in some savory, smoky flavors of chili powder and cumin and you’ve got a tasty meal!
More Instant Pot Vegetarian Recipes:
How to Make Vegetarian Sweet Potato Chili in the Instant Pot
In the insert pot of the Instant Pot, add some olive oil. Using the Saute setting, allow the oil to heat up a bit. Next, toss in your diced onion and peppers, cooking for a few minutes until the onions begin to soften and turn translucent. Add in the garlic and stir, cooking for a minute until it becomes fragrant.
Turn off the Saute setting. Add in the sweet potatoes, parsnips, carrots, black beans, corn, diced tomatoes, and tomato paste. Finally, add in all of the seasonings: chili powder, cumin, garlic powder, oregano, pepper, and Worcestershire sauce.
Give everything a good stir to combine. Lock the lid into place and set the vent to the sealed position. Use the Manual/Pressure Cook setting to select a cook time of 8 minutes at high pressure.
Once the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure.
After the pressure has released and the valve has dropped, carefully open the lid and stir the chili. Serve and enjoy!
Notes and Adaptations for Making Vegetarian Chili in the Pressure Cooker
- Feel free to make adjustments to the vegetables included in this chili. If you don’t have parsnips handy, add more carrots or sweet potatoes. If you have them available, purple Japanese sweet potatoes would add a nice splash of color. Use whatever color bell peppers you have handy.
- You can adjust the level of spice to your preference. Personally, I’m a bit of a wimp when it comes to spice, so I tend to go a bit on the milder side. If you like your chili spicy, feel free to add some cayenne pepper for some extra heat.
- I used black beans, but you can certainly add different types of beans as desired. Kidney beans or pinto beans would be tasty.
Adaptations for Making This Instant Pot Sweet Potato Chili Vegan
This recipe can easily be made vegan with a couple of substitutions.
Instead of chicken broth, choose vegetable broth. You could also just use water, but may find that you need to add some salt.
Additionally, you’ll either want to leave the Worcestershire sauce out or choose a vegan version that doesn’t include anchovies (such as Annie’s Homegrown brand). Alternatively, you could use soy sauce in place of the Worcestershire sauce.
If you need this meal to be Whole30 compliant, you can leave out the beans and corn (feel free to add more veggies if desired) and make sure your broth and Worcestershire sauce are sugar-free.
More Instant Pot Chili Recipes You’re Sure to Love:
- Delicious Classic Chili in the Pressure Cooker
- Easy 4 Ingredient Instant Pot White Chicken Chili
- The Best Instant Pot BBQ Chicken Chili
- Cincinnati Chili (Skyline Copycat) in the Instant Pot
Adapted from Lemons and Basil As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 470mg Carbohydrates: 35g Fiber: 9g Sugar: 10g Protein: 13g
Adapted from Lemons and Basil
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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