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Instant Pot Sweet Potato Chicken Chili in bowl

Instant Pot Sweet Potato Chicken Chili

This is an amazing twist on a timeless classic. The hint of sweetness from the potatoes pairs perfectly with the traditional chili spices. 
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 321kcal
Author Gary White


  • 15 oz. canned black beans drained, rinsed
  • 15 oz. canned pinto beans drained, rinsed
  • 15 oz. canned kidney beans drained, rinsed
  • 15 oz. canned great northern beans drained, rinsed
  • 1 cup yellow onions diced
  • 1 cup green bell peppers diced
  • 1 Tbsp. garlic minced
  • 2 lbs. sweet potatoes roughly chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • 4 cups chicken broth
  • 15 oz. tomato sauce
  • 2 lbs. boneless skinless chicken breasts


  • First add all 4 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Then add sweet potatoes. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix. Finally, add chicken breasts, and try to submerge in the liquid. 
  • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
  • Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces.
  • Return chicken to pot, mix, and let sit for as long as you can, but at least 10 minutes.


Calories: 321kcal | Carbohydrates: 45g | Protein: 28g | Fat: 3g | Cholesterol: 48mg | Sodium: 704mg | Potassium: 1249mg | Fiber: 12g | Sugar: 6g | Vitamin A: 11690IU | Vitamin C: 18.5mg | Calcium: 117mg | Iron: 4.4mg