I am LOVING my Instant Pot!  It makes cooking so much faster and easier! 

If you’re busy and don’t have hours to mess around with meal prepping I highly recommend you get one!  

The Instant Pot is electronically controlled pressure cooker, slow cooker, rice cooker aaaaand yogurt maker.   The high pressure leads to way faster cook times.  

We purchased one a few months ago and started our search for the best recipes.   Not all of the ones we found were easy to pull off so there is a bit of trial and error in the beginning….

This recipe from Darling Vegan did not disappoint!

I love finding plant based recipes for traditional meat dishes.  It’s been so chilly in the Bay the Chili just hits the spot!

The sweet potatoes and beans together give it a hearty texture.   Maple Bourbon Chili has the deep rich flavor of bourbon with the sweetness of maple syrup.

Best of all its gluten free and vegan!  Something I can serve to all my friends and family!

First:

We had to sauté the onions and garlic in the instant pot. 

Once it turns all translucent as above add the garlic in and set for 30 seconds.

Then we toss in the sweet potatoes and spices…..

Finally, we added the beans and a slew of other ingredients- full listing is below.

Ingredients

• 1 tbsp cooking oil

• 1 small yellow onion, thinly sliced

• 3 cloves garlic minced

• 4 cups of peeled sweet potatoes, cubed into 1/2" pieces

• 2 cups vegetable broth

• 1 1/2 tbsp chili powder

• 2 tsp cumin

• 1/2 tsp paprika

• 1/4 tsp cayenne pepper

• 2 (15) ounce cans kidney beans, drained and rinsed

• 1 (15) ounce can diced tomatoes

• 1/4 cup Bulliet bourbon

• 2 tbsp maple syrup

• salt and pepper, to taste

• a few fresh springs of cilantro

• 2 scallions or green onions, diced

• 3 small corn tortillas, toasted and sliced (for the topping)

Instructions:

1. Turn Instant Pot to sauté.   Pour in  oil, and let it heat for 30 seconds. Once oil is hot, add  in onions and sauté for about 5 minutes, stirring occasionally, until onions become see through and fragrant. 

2. Add in the garlic & sauté for another 30 seconds.  

3. Add cubed sweet potatoes, and all the spices, stirring until vegetables are well coated with the oil. 

4. Add broth, beans, tomatoes, maple syrup, and bourbon. Screw the top on the Instant Pot and set to “soup" mode.  Set time to 15 minutes.  When the timer ends it should release itself.  If not switch it to “venting” until all the pressure is released.  Open and see if the potatoes are tender. If they aren not add a few more minutes.

If it is too soupy you can add cornstarch to thicken and cook for a few minutes.

1. To add crispy tortillas, heat a lightly oiled pan or skillet.  Pan try the corn tortillas for 2- 3 minutes till crispy on each side.  Take off the pan and cool and cut into strips

2. Serve with cilantro, green onions, and toasted tortillas. 

No Instant Pot? No problem! Use a soup pot. Cook the chili for about 30 minutes until the sweet potatoes are soft. 

We topped it with Dave’s Gourmet hot suaces- the Creamy Garlic and Roasted Jalepeno really finished the Chili off with a nice creamy kick.

Enjoy the recipe and don’t forget to follow my Instagram Stories to see more of my kitchen….