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.
Servings 6 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.
Nutrition
Calories: 390kcal | Carbohydrates: 73g | Protein: 17g | Fat: 5g | Fiber: 17g