Instant Pot Sweet Potato Black Bean Chili

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recipe by Maryea Flaherty

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot® make this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor.

Inspired by:

recipe updated Feb 4, 2020


  • Garlic clove icon
    Garlic clove
  • Dried black beans icon
    Dried black beans
    1⅛ cups
  • Water icon
    5 cups (1200ml)
  • Avocado oil icon
    Avocado oil
    1 tbsp (15ml)
  • Onion icon
    1 (140g)
  • Sweet potato icon
    Sweet potato
    2 (370g)
  • Ancho chili powder icon
    Ancho chili powder
    1.5 tbsp (12g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Smoked paprika icon
    Smoked paprika
    about ¼ tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ tsp (1g)
  • Tomato paste icon
    Tomato paste
    ¾ cup
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Fire-roasted diced tomatoes icon
    Fire-roasted diced tomatoes
    794g (about 3½ cups)


  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large mixing bowl

Step preview

  1. Add dried black beans and water to a clean large mixing bowl
  2. Allow to soak at room temperature 4–8 hours
  3. Drain the beans and set aside
  4. Add avocado oil to the inner pot
  5. Heat - Sauté, Normal
  6. Then add onion to the inner pot
  7. Sauté until softened - approx 6 min
  8. Add garlic clove to the inner pot
  9. Sauté - 30 sec
  10. Transfer beans to inner pot
  11. Add sweet potato, ancho chili powder, ground cumin, salt, black pepper, smoked paprika, ground cinnamon, tomato paste, vegetable stock and fire-roasted diced tomatoes to the inner pot
  12. Deglaze with a wooden spoon
  13. Cancel - Sauté
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 20 min
  16. Natural release - 10 min
  17. Quick release
  18. Serve
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