Optional Toppings: Shredded Cheese, hot sauce, sour cream or yogurt, avocado, green onions, and corn chips.
Instructions
Set Instant Pot to Saute and allow to heat up for a minute. Add oil, Ground Beef, and cook till beef is browned. Add Chili seasoning and beef bouillon or substitute with 1 tsp of salt.
Add both cans of drained beans, tomato sauce, diced sweet potatoes, and 1 cup of water. Combine, place lid on pot, lock and set valve to sealing. Set timer for 25 minutes on high pressure.
Once the timer goes off, I prefer to let the pressure release naturally for 10 minutes, or you can quick release the pressure using a kitchen tool to move the valve over. Just be careful with the hot steam.
After the valve has dropped, remove the lid and with a potato masher, start lightly mashing the chili until the sweet potato is incorporated.
Serve with your favorite toppings like shredded cheese, green onions, hot sauce, avocado, and chips.
Video
Notes
Leftovers can be stored up to 5 days in the refrigerator or frozen up to 2 months.To make on the stove top, follow the same steps and brown beef in large pot, then simmer with remaining ingredients for 45 min or until sweet potato is very tender.More Instant Pot Recipes:Mexican Shredded BeefPosole Rojo
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.