A hearty, protein-rich soup with spices that will warm you right up during the cold winter months. Don’t have an Instant Pot? I’ve also included directions for a stove top version!

Just about every Sunday during the winter, I throw some sort of soup in the incredible Instant Pot. Sometimes I follow a recipe, and sometimes I just toss things in and cross my fingers that everything works together. This week, I loosely followed a recipe, but I also just sort of trusted that the flavors would marry and create a flavorful, filling meal. I mean, can you really go wrong with sweet potatoes and black beans?

Before I get to this week’s soup, can we chat about the Instant Pot for a moment? I was just as skeptical as the next gal – did I really need another kitchen appliance? However, I can tell you that the Instant Pot is a total game changer. It gets way more love than my crockpot ever did, and I use it almost every week for soup, beans, lentils, rice, quinoa, oats, the list goes on. The best part? Once you’ve set the timer, you can totally forget about it and go conquer your to-do list instead. You can even leave the house!

Another great thing about the Instant Pot is just how much food it makes. I always make enough soup for Sunday dinner, another dinner during the week, and a few lunches for Ben. I mean, if I’m going to make soup, I might as well make enough for the week, right?

Ok, back to the soup. I had some sweet potatoes I wanted to use up, so I decided on a simple sweet potato chili. This dish is hearty, full of protein, and has the perfect amount of warming spice for a chilly (or chili?) winter evening. After cutting up the onion, garlic, and sweet potatoes, most of your prep work is already done. You will sauté for a few minutes, but then just dump everything else in the Instant Pot, set it, and walk away.

This recipe calls for dry beans, but you can use canned if you prefer. Since canned beans are already cooked, reduce your cooking time in the Instant Pot to 10 minutes. You can also make this soup on the stove by using canned beans and following my directions below.

After the Instant Pot naturally releases, you can blend half the soup if you prefer your soup on the thicker side. I used an immersion blender, but any blender will work. Stir in the lime juice, top with cilantro and avocado, and serve with some crusty bread.

This soup also freezes great, so if you can refrain from eating it all, throw a serving in the freezer for a busy weeknight dinner. Comment below if you try it!

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Instant Pot Sweet Potato Black Bean Chili

A hearty, plant-based and protein-rich soup with spices that will warm you right up during the cold winter months. Don’t have an Instant Pot? I’ve also included directions for a stove top version!

Course Dinner, Soup

Keyword Black Bean, Chili, Dinner, Soup, Sweet Potato, Vegan

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 people

Ingredients

Ingredients:

• 1 medium yellow onion diced
• 4 cloves garlic minced
• 4 t cumin
• 2 T chili powder
• 1/2 t salt
• 2 medium sweet potatoes peeled and cubed
• 3/4 c dry black beans or 2 cans of rinsed black beans
• 4 cups vegetable broth
• 2 cans diced tomatoes
• 1 lime juiced
• Top with cilantro

Instructions

Instant Pot:

1. Turn on the Sauté function. Add the diced onion and a little olive oil. Sauté about 5 minutes until the onion becomes translucent. Add the minced garlic and sauté for about 2 minutes.
2. Add the sweet potato, cumin, chili powder, and salt. Give it all a big stir until the potatoes are coated in the spices. If it seems like things are sticking, you can add a little broth or water to the pot.
3. Add 3/4 c dry black beans, vegetable broth, and diced tomatoes.

4. Switch the Instant Pot to Manual, and set the timer for 25 minutes. Close the lid, and set to the sealing position. It will take about 10 minutes for everything to come up to pressure. Once the timer goes off, let the pot naturally release. NOTE: If using canned black beans, reduce the time in the Instant Pot to 10 minutes.

5. If you prefer a thicker soup, use a blender or immersion blender to blend about half the soup.
6. Stir in lime juice and top with cilantro and avocado.

Stove Top:

1. In a large pot, sauté the onion in olive oil until translucent. Add the garlic, and sauté for about 2 minutes.
2. Add the sweet potato, cumin, chili powder, and salt. Give it all a big stir until the potatoes are coated in the spices.
3. Add the rinsed black beans, vegetable broth, and diced tomatoes.
4. Cover and simmer, stirring occasionally, until the potatoes are tender - about 30-40 minutes.
5. If you prefer a thicker soup, use a blender or immersion blender to blend about half the soup.
6. Stir in the lime juice and top with cilantro and avocado.