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Smoky Instant Pot Chipotle Beef & Sweet Potato Chili

This hearty chili is a flavor powerhouse that combines tender cubed beef chuck and ground beef with naturally sweet sweet potatoes and smoky chipotle peppers. The Instant Pot does all the heavy lifting to create a deep, slow-cooked taste in just 30 minutes, making it perfect for a comforting meal on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound beef chuck cut into 1-inch cubes
  • 1 pound 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) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 cups water

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Mixing bowl

Method
 

  1. Set your Instant Pot to the Sauté mode and heat 2 teaspoons of vegetable oil. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
  2. Add the cubed beef chuck and ground beef to the pot. Brown the meat for about 10 minutes until a good crust develops, ensuring you get all the flavorful browned bits.
  3. Pour in 2 cups of water and deglaze the pot by scraping up all the browned bits from the bottom. This step is key to prevent any burn notices and incorporate maximum flavor.
  4. Turn off the Instant Pot momentarily and add the following: 2 finely chopped chipotle chiles in adobo, 2 tablespoons chili powder, 2 tablespoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 3 tablespoons tomato paste, a 15-ounce can of crushed tomatoes, and a 15-ounce can of tomato sauce.
  5. Seal the lid and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 5 minutes before opening the pot.
  6. Open the pot and add the sweet potato (cut into chunks) along with the rinsed black beans. These ingredients are added later to ensure they stay intact during cooking.
  7. Reseal the lid and cook on high pressure for an additional 10 minutes, then perform a quick release to prevent overcooking the sweet potatoes and beans.
  8. Serve the chili hot. Enjoy it as is or top with a swirl of sour cream, a sprinkle of sharp cheddar, lime-dressed coleslaw, or fresh cilantro for extra flavor and texture.

Notes

This recipe is perfect for those evenings when you want a hearty meal with minimal fuss. You can easily adjust the heat by reducing the number of chipotle chiles if desired. For a leaner alternative, swap the chuck beef for turkey or chicken, or if you’re vegetarian, add extra beans and mushrooms for texture. Leftovers are even better the next day, just store them in an airtight container in the refrigerator for up to three days.