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chipotle beef sweet potato chili

Smoky Instant Pot Chipotle Beef & Sweet Potato Chili

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A hearty and flavorful chili that combines tender chuck beef cubes with ground beef, sweet potatoes, and smoky chipotle peppers. Made easily in the Instant Pot, this one-pot meal delivers deep, slow-cooked flavor in a fraction of the time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef chuck cut into 1-inch cubes
  • 1 pound ground beef
  • 2 teaspoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 chipotle chiles in adobo finely chopped
  • 1 15-ounce can black beans
  • 1 large sweet potato cut into chunks
  • 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

Method
 

  1. Heat vegetable oil in the Instant Pot using the sauté function. Add chopped onion and minced garlic, cooking until soft and fragrant.
  2. Add cubed beef chuck and ground beef to the pot. Brown for about 10 minutes until they develop a crust.
  3. Add water and deglaze the pot, scraping up all browned bits from the bottom.
  4. Add chipotle chiles, chili powder, cumin, oregano, paprika, salt, tomato paste, crushed tomatoes, and tomato sauce.
  5. Seal the lid and cook on high pressure for 20 minutes, followed by a 5-minute natural release.
  6. Open the pot and add sweet potato chunks and black beans.
  7. Seal the pot again and cook on high pressure for another 10 minutes, followed by a quick release.

Notes

Look for well-marbled beef chuck for the best flavor. You can adjust the heat level by using fewer chipotle peppers if sensitive to spice. The chili can be made ahead as it tastes even better the next day. Store leftovers in the refrigerator for up to 4 days. Serve with sour cream, shredded cheese, cornbread, or fresh cilantro and green onions.

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