Name: Instant Pot Sweet Potato Chili with Black Beans and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 large red onion (diced (about 2 cups)); 4 cloves garlic (minced); 2 medium sweet potatoes (peeled and cut into ½-inch cubes (about 3 cups)); 2 medium carrots (diced (about 1 cup)); 1 cup uncooked quinoa (rinsed); 1 28-ounce can diced tomatoes (with juices); 2 15-ounce cans black beans (drained and rinsed); 1 cup frozen corn; 3 cups vegetable broth; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoons cumin; 1 teaspoon paprika; 1 teaspoon dried oregano; ½ teaspoon cinnamon; ¾ teaspoon salt; ¼ teaspoon black pepper; 1 lime (juiced); cilantro (for topping (optional))

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Craving a cozy bowl of chili that comes together fast? This Instant Pot Sweet Potato Chili combines sweet potatoes, black beans, quinoa, and spices for a flavorful, fiber-packed dinner that’s ready in just 40 minutes. It’s also vegan, vegetarian, and gluten-free!

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Today’s recipe comes courtesy of my husband, who has been perfecting this Instant Pot Sweet Potato Chili for years. This is one of my favorite recipes in his repertoire, and through a lot of trial, error, and countless taste tests, we’ve finally nailed it. This chili is cozy, comforting, flavorful, and (most importantly) soooo easy to make.

Everything comes together in the Instant Pot and is ready in just 40 minutes, making this such an easy option during the week. It’s completely vegan and gluten-free, and between the sweet potatoes, carrots, tomatoes, corn, black beans, and quinoa, it’s also a delicious way to pack a whole lot of veggies and nutrients into one meal.

I love serving it with all the toppings, especially avocado, cilantro, tortilla chips (highly recommended), and a squeeze of fresh lime, plus a big chunk of cornbread on the side.

I can’t wait for you to try this one, so please let me know what you think!

Why you’ll love this Instant Pot Sweet Potato Chili

It’s packed with plant-based goodness, including tons of fiber, protein, and colorful veggies in every bowl.
It’s completely vegan, vegetarian, and gluten-free.
Everything cooks in one pot, which means less mess and fewer dishes to deal with after dinner.
It’s freezer-friendly, so you can stash away a few servings for busy weeknights.
It’s easy to customize with your favorite toppings, extra spices, or whatever veggies you have hanging around.

Instant Pot Sweet Potato Chili ingredients

Olive oil is used to help sauté the veggies. Feel free to swap in your favorite cooking oil instead!
Red onion brings a little sweetness and savory depth.
Garlic adds extra flavor (and makes the whole pot of chili smell amazing while it cooks!).
Sweet potatoes give the chili a hearty texture, plus a boost of fiber and beta-carotene. They’re also one of the star ingredients that give this chili its delicious sweet-and-savory vibe.
Carrots add extra veggies to the mix. No need to peel them if you’re short on time!
Quinoa adds protein and fiber while making the chili much more satisfying. Best of all, it cooks right in the Instant Pot, so there’s no separate pot required.
Diced tomatoes provide the saucy tomato base and a little acidity. Use canned diced tomatoes to speed up prep time.
Black beans are the protein-packed powerhouse that makes this chili more filling.
Vegetable broth provides the cooking liquid for the quinoa.
Tomato paste adds concentrated tomato flavor and gives the chili a richer, thicker consistency.
Corn gives this chili more sweetness and color. Frozen is perfect here because there’s zero prep involved!
Lime juice adds a bright, fresh finish to balance out the savory flavors.
Chili powder, cumin, paprika, oregano, and cinnamon come together to give this chili its delicious flavor.

How to serve this Instant Pot Sweet Potato Chili

Serve it with a slice of hot cornbread (my favorite!) for the ultimate cozy dinner combo.
Sprinkle on tortilla strips or crushed tortilla chips for an extra crunch.
Top it off with a dollop of Greek yogurt or sour cream.
Pair it with a simple salad for an easy way to squeeze more veggies into your meal.
Top with sliced jalapeños, hot sauce, or red pepper flakes if you like a little more heat.

Substitutions & variations

Black beans – I’ve made this recipe with kidney beans and it’s delicious as well! Other types of beans, like pinto beans, would also work.
Quinoa – Brown rice or another grain can also be used, but the cooking time and liquid amount will need to be adjusted.
Corn – Use fresh or canned corn instead of frozen, or just leave it out if you’re not a fan.
Carrots – Bell peppers, zucchini, or even celery are easy swaps if you want to mix up the veggies.
Red onion – Feel free to use yellow onion or white onion if you prefer!
Diced tomatoes – Fire-roasted tomatoes are a great alternative if you like a smoky flavor.
Vegetable broth – Water will work in a pinch, although the broth adds more flavor. You can also use bouillon cubes dissolved in water for a similar taste.
Chili powder – Add a little chipotle chili powder for extra heat, or use less if you prefer a milder chili.
Switch up the toppings – Make this chili your own with avocado, cilantro, sliced green onions, jalapeños, shredded cheese, sour cream, Greek yogurt, or tortilla strips.
Make it spicier – Add diced jalapeño with the onion or stir in a pinch of cayenne pepper or red pepper flakes before pressure cooking.

Quick recipe tips

Rinse the quinoa well to remove its natural coating, which can sometimes give it a bitter taste.

Make sure you scrape the bottom of the Instant Pot well after adding the liquid to help prevent a burn notice (speaking from experience here!).

Let the chili sit for 5-10 minutes after cooking so it can thicken up before serving.

Step-by-step instructions

Sauté the vegetables: Set the Instant Pot to Sauté. Add olive oil, onion, and carrots and cook for 3-4 minutes. Add garlic and cook for 30 seconds.
Add the ingredients: Turn off Sauté. Add sweet potatoes, quinoa, tomatoes, black beans, corn, broth, tomato paste, and spices. Stir well, making sure the quinoa is mostly submerged, and scrape the bottom to loosen any stuck bits.

Pressure cook: Seal the lid and cook on High Pressure for 4 minutes. Naturally release pressure for 10 minutes, then carefully release any remaining pressure.
Finish and serve: Stir in lime juice and let the chili sit for 5-10 minutes to thicken. Top with cilantro, if desired, and serve with your favorite toppings.

Make ahead & storage

This Instant Pot Sweet Potato Chili is great for meal prep and can be an easy, make-ahead option when you want dinner from the fridge to the table fast. Here are a few tips for prepping, storing, and reheating it.

Meal prep

Make it ahead: Cook the chili up to 4 days in advance and store it in an airtight container in the fridge.
Prep the vegetables: The onion, garlic, sweet potatoes, and carrots can be chopped up to 2 days ahead and stored in the fridge.
Prep the quinoa: Rinse the quinoa ahead of time and keep it refrigerated until you’re ready to cook.

Storing leftovers

Fridge: Store leftover chili in an airtight container in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave or reheat larger portions on the stovetop, adding a splash of broth or water if the chili has thickened up too much.
Add toppings later: Hold off on adding toppings like avocado, cilantro, yogurt, or cheese until just before serving.

Freezing

Freeze the chili: Let the chili cool completely, then portion it into freezer-safe containers and freeze for up to 3 months.
Thaw overnight: Transfer a portion to the fridge the night before you plan to eat it, then reheat on the stovetop or in the microwave.
Expect it to thicken: The quinoa will continue absorbing liquid as it sits, so add a splash of broth or water when reheating if needed.

FAQ

Yes! This chili is completely vegan, with protein and fiber from the black beans and quinoa and lots of flavor from the vegetables and spices.

You can leave out the quinoa, but the chili will be less thick and hearty. You may also want to reduce the vegetable broth since the quinoa absorbs quite a bit of liquid.

Yes! Sauté the onion, carrots, and garlic in a large pot, then add the remaining ingredients except the lime juice. Bring everything to a boil, reduce the heat, cover, and simmer for about 25-30 minutes, or until the sweet potatoes and quinoa are tender, stirring occasionally.

Yes, this chili is gluten-free. However, if you need to avoid gluten completely, check the labels on packaged ingredients like vegetable broth and chili powder to make sure they are certified gluten-free.

Avocado, cilantro, Greek yogurt or sour cream, shredded cheese, sliced jalapeños, hot sauce, and tortilla strips are all delicious on top. A squeeze of fresh lime and a side of warm cornbread are also excellent finishing touches.

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Instant Pot Sweet Potato Chili with Black Beans and Quinoa

Grab a bowl and your favorite toppings and get ready to enjoy! This Instant Pot Sweet Potato Chili has a delicious sweet-and-savory flavor, a hearty texture, and comes together in the Instant Pot for an easy, fuss-free dinner.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 390kcal

Ingredients

1 tablespoon olive oil
1 large red onion diced (about 2 cups)
4 cloves garlic minced
2 medium sweet potatoes peeled and cut into ½-inch cubes (about 3 cups)
2 medium carrots diced (about 1 cup)
1 cup uncooked quinoa rinsed
1 28-ounce can diced tomatoes with juices
2 15-ounce cans black beans drained and rinsed
1 cup frozen corn
3 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon cinnamon
¾ teaspoon salt
¼ teaspoon black pepper
1 lime juiced
cilantro for topping (optional)

Instructions

Set the Instant Pot to Sauté. Add olive oil, onion, and carrots. Cook for 3-4 minutes. Add garlic and cook for 30 seconds.
Turn off Sauté. Add the sweet potatoes, quinoa, diced tomatoes, black beans, corn, vegetable broth, tomato paste, and all of the spices.
Stir well, making sure the quinoa is mostly submerged. Scrape the bottom of the pot to make sure nothing is stuck.
Seal the lid and cook on High Pressure for 4 minutes. Let the pressure naturally release for 10 minutes, then carefully release any remaining pressure.
Stir in the lime juice. Let the chili sit for 5-10 minutes to thicken and top with fresh cilantro, if desired.