Two bowls of Quinoa Sweet Potato Chili and an Instant Pot in the background
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Instant Pot Quinoa Sweet Potato Chili

An amazing Instant Pot Quinoa Sweet Potato Chili Recipe with balanced flavors of sweet, savory, and spicy. This is a great unique chili recipe to add to your weeknight dinner plans.
This Instant Pot Chili can be made ahead, made vegetarian, or you can add meat!
Course Dinner, Instant Pot, Soup
Cuisine American
Keyword Instant Pot Chili, Quinoa Chili, Sweet Potato Chili
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Susie

Ingredients

  • 1 T olive oil
  • 1 yellow onion, diced
  • 3 plump garlic cloves, minced
  • 1 celery rib, chopped
  • 1 bell pepper, diced any color (could also use a poblano pepper)
  • 1 4oz can diced green chilies
  • 1 T + 1 tsp chili powder
  • 1 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp each: garlic powder & onion powder
  • pinch of ground clove a little goes a long way!!
  • 1/2 cup dried quinoa
  • 3 cups peeled and diced sweet potatoes about a 1/2-1 inch dice
  • 32 oz beef broth
  • 14.5 oz can diced tomatoes (DO NOT drain)
  • 15.5 oz can chili beans in sauce
  • 1 cup frozen corn
  • 1 T honey
  • 1/4 cup chopped cilantro **optional

Instructions

  • Turn the Instant Pot on to saute mode, once it reads HOT, add the oil, onions, garlic, and celery and soften for about 5 minutes. Stir in the green chilies and chili powder, cumin, oregano, garlic, onion powder, salt, and clove.
    Turn saute mode off.
  • Stir in the beef broth, sweet potatoes, bell peppers, and quinoa. Close the lid and lock the pressure valve to "seal", set the pot to soup mode or pressure mode, on high, for 5 minutes.
    Do a quick release of pressure.
  • Stir in the diced tomatoes, chili beans, corn, and honey. Let those added ingredients warm thru for about 5 minutes.
    Serve!

Toppings for Quinoa Sweet Potato Chili

  • Cilantro, Fritos, Avocado, Sour Cream, Plain Greek Yogurt, Shredded Cheese, Jalapenos, Tabasco, Red Pepper Flakes, Chopped Bell Peppers, Chopped Green Onions

Notes

To Make Ahead: Prepare completely and store in the fridge, in an airtight container for up to 5 days. 
To Reheat: Warm through in the microwave or on the stovetop. You may need to add a little broth or water, as it will thicken as it sits in the fridge.
To Make Vegetarian: Simply swap the beef broth for vegetable broth.
To Add Meat: You can add ground turkey (93/7), ground beef (85/15), or ground chicken. After sauteing the onions, garlic, and celery, add your preferred protein and cook for 5 minutes (crumbling while cooking), drain any excess fat/grease, then continue with the recipe as written. Add an additional 1/2 tsp of chili powder to flavor the additional ingredient. You may also need to add a 1/2-1 cup of water or broth at the end, depending how thick/thin you like your chili.