INSTANT POT BEEF AND SWEET POTATO CHILI
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.
Provided by Molly Baz
Categories Chili Instant Pot Onion Bacon Ground Beef Garlic Cumin Paprika Stock Sweet Potato/Yam Bean Sour Cream Cilantro Cheddar Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Finely chop onions. Set aside 1/2 cup for serving.
- Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
- Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
- Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
- Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
INSTANT POT CHIPOTLE BEEF AND SWEET POTATO CHILI
One of our favorites and you get a full flavored chili without waiting for hours. This recipe was born on a Tuesday night when I only had 4 sweet potatoes and frozen beef that needed to be used.
Provided by tacocat1000
Categories Yam/Sweet Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft.
- Stir in the stew meat and ground beef. Cook until browned, about 10 minutes.
- Pour in the water and deglaze the pan for a minute. Turn off instant pot.
- Stir in remaining ingredients except for the beans and sweet potatoes. Cook on high pressure for 20 minutes. Natural release for 5 minutes.
- Add in the sweet potatoes and rinsed beans. Cook on high pressure for another 10 minutes. Do a quick release so the sweet potatoes aren't overcooked.
- Salt to taste and serve with your favorite chili toppings!
Nutrition Facts : Calories 485, Fat 27.1, SaturatedFat 10, Cholesterol 103.6, Sodium 987.6, Carbohydrate 26.8, Fiber 8.3, Sugar 6, Protein 34.5
INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
INSTANT POT® CHIPOTLE TURKEY AND SWEET POTATO CHILI
Provided by My Food and Family
Categories Home
Time 27m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Set SAUTÉ setting on INSTANT POT for 7 min. Add oil to pot; heat 2 min. Add turkey; cook 3 min., stirring frequently. Add onions and garlic; cook and stir 2 min.
- Add remaining ingredients; stir. Close and lock lid. Turn Pressure Valve to Sealing position. Cook 10 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid. Stir before serving.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g
SIMPLE INSTANT POT® BEEF CHILI
This chili requires minimal ingredients and no beans! It packs a full flavor profile and isn't too spicy. To preserve the integrity of the spices, do not add them until the end
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 11 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 731.2 mg, Sugar 5.6 g
BEEF AND POTATO CHILI
This dish uses the recipe for "Ground Beef and Potatoes (Oh so simple)" on this website as its base. I added veggies and spice to make it a meal. It's comfort food, but a tad healthier than some comfort foods.
Provided by cathianne
Categories One Dish Meal
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil, garlic, and pepper flakes over medium-high heat.
- Add potatoes, bell pepper, and onion. Sprinkle chili powder over vegetables. Cook until potatoes are almost soft and starting to turn translucent (about 12 minutes).
- Add ground beef. Using the leanest ground beef will mean that you can cook everything together because you won't have to drain the beef. It saves time and tastes richer. Chop up the beef as it's cooking so that it is crumbly. Cook until it is mostly brown. You may want to add more chili powder at this point.
- Add tomatoes and turn down heat slightly. Allow them to become soft. I like to gently mash them with a potato masher at this point. Let the whole mixture simmer for about 10 minutes.
- Serve with corn bread. I like to get the corn bread (which takes 20 minutes) in the over right before I add the ground beef. Everything is done at about the same time.
Nutrition Facts : Calories 501.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 70.3, Sodium 106.9, Carbohydrate 64.8, Fiber 9.1, Sugar 5.7, Protein 32.3
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