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Instant Pot Chicken and Sweet Potato Chili

Servings 6 servings
Author Jessica Ivey, RDN


  • 3 cups cubed sweet potatoes
  • 1 red bell pepper, chopped
  • 1 medium-size yellow onion, chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1 lb. boneless, skinless chicken breast
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Optional Toppings: shredded Cheddar cheese, nonfat plain Greek yogurt, chopped fresh cilantro, hot sauce


  1. Combine sweet potatoes, bell pepper, onion, tomatoes, and beans in an Instant Pot, stirring. Place chicken on top of vegetables, and sprinkle with chili powder, garlic, cumin, pepper, and salt. 

  2. Cover Instant Pot, and, using manual setting, set to 18 minutes on high pressure, making sure the pressure valve is sealed. When done, let the pressure slowly release.

  3. Remove chicken, and place in a bowl. Shred with two forks. Return chicken to Instant Pot, and stir gently to combine. 

  4. Serve with desired optional toppings and tortilla chips.