This Instant Pot Sweet Potato Chili is my go-to chili recipe for fall! It's thick, rich, so satisfying, and loved by all, even meat-eaters! I took my favorite tricks for creating super meaty and flavorful vegetarian and vegan chili and adapted the process for the Instant Pot. It's perfect for weeknights, meal prep, and game day!
I don't mess around when it comes to chili. Over the years I've tested, tweaked, and posted five different vegan chili recipes on the blog. This Instant Pot sweet potato chili makes six!
I have a 45-Minute Lentil Chili, Vegan White Chili, Beyond Meat Chili, and even a meatless Cincinnati chili. Then there's the one that started it all (and helped me win two local chili cookoffs), this traditional-style 3-Bean Vegan Chili.
I love all of those recipes, and y'all do, too! Although none of them are complex or time-consuming, I figured it was time for a chili designed specifically for the Instant Pot.
I'm a purist and usually prefer traditional-style chili, one with beans, plenty of spices, and a meaty texture but without the extra veggies you find in some vegetarian chilis...
But this time I wanted to incorporate sweet potatoes and complement their earthy sweetness with the smoky flavor of dried chipotle peppers. I just know you're gonna love it!
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How to Make Instant Pot Sweet Potato Chili
You can find the full recipe at the bottom of the page. Here are the step-by-step photos so you can see how the chili comes together.
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- Make the "secret weapon" savory walnut milk: Combine 1 jalapeno, about half of the onion, 2 cloves of garlic, and the walnuts in a blender with 1 cup water. Blend until smooth, and set aside.
- Mise en place: Peel and chop the sweet potatoes, dice the other jalapeno, chop the rest of the onion, mince the garlic, and measure out all of your dry spices.
- Saute: Press the Saute button on your Instant Pot, and let it get hot. Add oil, and saute the onion and jalapeno for 3-5 minutes. Add the minced garlic and spices (chili powder, cumin, oregano, and chipotle flakes). Stirring frequently, cook for 1 minute.
- Add sweet potato: Add the peeled, cubed sweet potatoes to the pot, and stir well. Cook for about 3 minutes, stirring only occasionally, so the sweet potatoes begin to cook.
- Add tomatoes & blended walnut-garlic mixture: Add the can of fire-roasted crushed tomatoes, stir well, and cook until bubbly, about 2 minutes. Add the blended mixture, and stir to incorporate.
- Pressure cook: Add the remaining 3 cups water, red lentils, soy sauce (or GF sub), salt and pepper. Stir very well to make sure the lentils aren't clumped or stuck on the bottom, then close and seal the lid. Pressure cook on High for 5 minutes.
- Manual pressure release + add beans: Carefully flip the vent knob to "quick release" the pressure (this will take a few minutes). Remove the lid, and add the rinsed and drained beans and TVP (or bulgur). Turn on the Saute function again.
- Stir and thicken: Stirring occasionally, let the chili cook uncovered for about 5 minutes, or until the TVP is softened. The chili will continue to thicken as the starches from the beans release and the TVP soaks up liquid. Taste for seasoning and adjust as desired.
What's the best way to thicken vegetarian chili?
There are several easy ways to thicken chili, which is great because you can pick and choose to suit your needs. Or combine more than one method like I did in this Instant Pot chili recipe.
- Add a dried ingredient - My favorite trick is to stir in a quick-cooking grain or a dried ingredient like textured vegetable protein (TVP) or crumbled soy curls. Bulgur, quinoa, red lentils, and TVP can all be used to soak up extra liquid, add body, and boost protein.
- Ground walnuts - Finely ground walnuts are also fantastic for thickening and adding instant richness. My other chili recipes use that trick, adding them near the end of cooking. Since there are walnuts in the blended mixture, I didn't add more here after pressure cooking, but you certainly can if you like!
- Refried beans - Another option is to stir in some refried beans. Start with about 1 cup, then taste, and adjust from there.
- Reduce - You can also simmer the chili uncovered on Saute for a few minutes to let it naturally reduce and thicken.
How to Serve
Sweet potato chili tastes great with a side of vegan cornbread and all of your favorite chili toppings. I like to add a squeeze of lime, some cubed avocado, and freshly chopped cilantro.
For more ideas, check this out: What to Eat With Chili
Helpful Tips
- Blend the "Secret Weapon": That walnut-jalapeño-garlic blend isn't just for depth. It also helps naturally thicken the chili and adds fat, which is important for the overall flavor.
- Add beans last: Canned beans stay firmer if you stir them in after the pressure cook cycle, right before thickening.
- Choose your thickener: For a hearty, stick-to-your-spoon chili, stir in bulgur, TVP (or soy curl "dust"), or even finely ground walnuts after pressure cooking. Then simmer on the Sauté setting for 5-10 minutes.
- Adjust the heat: Control spiciness by using less jalapeño or removing the seeds. If you like it hotter, include the jalapeno seeds, or add extra chili flakes or hot sauce at the end.
- Brighten at the finish: A squeeze of lime juice and a sprinkle of fresh cilantro right before serving really takes it up a notch! I also love the cool contrast of diced avocado.
I hope you LOVE this Instant Pot chili. If you try the recipe, be sure to share your feedback with us in the comments below! ⭐️⭐️⭐️⭐️⭐️
Recipe
Instant Pot Vegan Sweet Potato Chili
Equipment
- 6-quart instant pot - or larger
Ingredients
- 1 large onion, finely chopped
- 2 fresh jalapeño peppers, stems removed - remove seeds for milder chili, include them if you want it spicy
- 6 medium cloves garlic, peeled
- ½ cup walnut halves
- 4 cups water, divided
- 1 tablespoon avocado oil - sub water or broth for oil-free
- 2 medium sweet potatoes - about 20 oz.
- 2 tablespoons mild chili powder - the blend, not pure chile powder; see Notes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon dried chipotle flakes - or approx. 1 chipotle in adobo sauce; see Notes
- 1 (28 oz) can fire-roasted crushed tomatoes
- ¾ cup dry red lentils - rinsed and drained
- 2 tablespoons soy sauce - or tamari for gluten-free
- 1½ teaspoons fine sea salt
- ½ teaspoon black pepper
- 3 (15 oz) cans beans, rinsed and drained - I use 1 can each pinto, black, and kidney beans
- ½ cup TVP (textured vegetable protein) - or fine bulgur; see Notes for other subs
Instructions
- First, in a blender combine 1 cup water with about a quarter of the onion, 1 jalapeno, 2 whole cloves of garlic, and the walnuts. Blend until smooth and set aside.
- Peel and chop the sweet potatoes into 1-inch cubes. Also dice the other jalapeno and mince 4 cloves garlic.
- Press the Saute button on the Instant Pot and let it heat up. Add the oil and cook the chopped onion and jalapeno for 3-5 minutes, until softened. Add the minced garlic and spices (2 T chili powder, 1 T cumin, 1 T oregano, 1 t dried chipotle flakes). Cook for 1 minute, stirring frequently.
- Add the sweet potatoes to the pot, and stir well. Cook for about 3 minutes, stirring occasionally. Next, add the crushed tomatoes and cook until bubbly, about 2 minutes. Add the blended walnut-garlic mixture, and stir to incorporate.
- Add the remaining 3 cups water, red lentils, soy sauce, salt and pepper. Stir well to make sure the lentils aren't clumped together or stuck on the bottom. Twist the Instant Pot lid to the locked position, and set the vent knob to sealed. Pressure cook on High for 5 minutes. It will take 12-15 minutes for the IP to come to pressure, then you'll hear a beep, and the 5 minute timer will start.
- When the Instant Pot beeps indicating the 5 minutes are up, carefully flip the vent knob to manually release the pressure (it will take a few minutes). Once the pin drops, carefully remove the lid.
- Stir in the TVP and beans, and turn on the Saute function. Stirring occasionally, let the chili cook uncovered for about 5 minutes, or until the TVP is softened. The chili will continue to thicken as the starches from the beans release with stirring and the TVP soaks up liquid. Taste for seasoning and adjust as desired.
- Serve sweet potato chili with your favorite toppings; we like a squeeze of fresh lime, chopped cilantro, and avocado.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jen says
Delicious. Made this last night. I added a poblano pepper and only used 2 cans of beans. Still made a lot, so we'll have leftovers for a couple of days. I used both tvp and bulgur to thicken it.
Mary says
I'd like to use dry beans instead of canned. I'm a beginner with the Instant Pot and love using it. Could I use dried beans with this recipe? Please advise how one might do this. Thanks!
Lori Rasmussen says
Hi Mary, due to the difference in cooking times, the easiest thing to do will be to cook the beans separately. Then make the chili. Depending on the types of beans you'd like to include, you can follow the Instant Pot's general instructions (they usually include a reference card that's very handy), or find specific cooking time/instructions online.
Leah says
OMG!! I love this recipe! The chunks of sweet potato are delish and the flavors are just right for me. This my new favorite chili recipe! Thanks Lori!
Kathy Obrien says
Curious about using other varieties of lentils. If you soak brown lentils say overnight, rinse and drain would it work? Or split dahl.
I love the idea of using soy curls powder for the thickener.
Thanks for the great post
Lori Rasmussen says
Hi Kathy - Yes, dal would be great. Soaked brown, green, or even black lentils would also work and could provide a different texture since they hold their shape.