Maple Bourbon Instant Pot Chili

Maple Bourbon Sweet Potato Instant Pot Chili is the perfect autumnal vegan and gluten-free meal.
Prep Time15 mins
Cook Time20 mins
Servings: 5


  • 1 Tbsp Olive Oil
  • 1 White onion
  • 2 Garlic cloves
  • 4 Cups sweet potatoes
  • 2 Cups Vegetable Broth
  • Tsp Chili Powder
  • 2 Tbsp Cumin
  • ½ Tbsp Paprika
  • ¼ Tsp Cayenne Pepper
  • 2 Ounces Kidney Beans
  • 1 Ounce Diced Tomatoes
  • ¼ Cup Bourbon
  • 2 Tbsp Maple Syrup
  • Salt and Pepper to taste
  • ½ Cup Cilantro
  • ½ Cup Chives


  • Turn your Instant Pot to sauté, add oil, and let it heat up for 30 seconds. Once oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
  • Add garlic and sauté for another 30 seconds.
  • Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
  • Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set mode to "soup". Set a time for 15 minutes. Once timer goes off, lid should release itself. If it doesn't, turn air valve to "venting" until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.

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