Name: Instant Pot Bean and Sweet Potato Chili
Total time: 9 h 15 min
Yield: Serves 6 to 8
Ingredients: 1½ tablespoons table salt for brining; 1 pound (2½ cups) black, navy, pinto, and/or small red beans, rinsed; 2 tablespoons ancho chile powder; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1½ teaspoons table salt; ¼ cup extra-virgin olive oil; 1 onion, chopped fine; 1 (28-ounce) can crushed tomatoes; 2 pounds sweet potatoes, peeled and cut into 1-inch pieces; ¼ teaspoon baking soda; ½ cup chopped fresh cilantro, divided; Lime wedge

Why This Recipe Works

To bring classically spiced flavor to our vegetarian version, we bloomed ancho chile powder, coriander, cumin, oregano, and garlic powder in the pot with chopped onion. Adding one can of crushed tomatoes made the perfect base because it broke down into a stewy consistency while maintaining some individual tomato pieces. This dish is so filling and warming that you won't miss the meat.

Before You Begin

We like a combination of beans, but a single variety will also work well. Diced avocado, yogurt, and shredded Monterey Jack or cheddar cheese are also good options for garnishing.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Combine chile powder, coriander, cumin, oregano, garlic powder, and salt in bowl. Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes and 3 cups water, scraping up any browned bits, then stir in beans, potatoes, and baking soda.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Adjust consistency with extra hot water as needed. Stir in ¼ cup cilantro and season with salt and pepper to taste. Sprinkle individual portions with remaining ¼ cup cilantro and serve with lime wedges.