Instant Pot Sweet Potato Black Bean Bowls
These Instant Pot sweet potato black bean bowls are smoky, filling, and made entirely from pantry staples. Serve over rice or in tortillas for an easy weeknight meal.
Equipment
- Instant Pot Used for sautéing and pressure cooking
- Wooden Spoon For stirring
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 red onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can black beans drained and rinsed
- 1 cup vegetable broth
- salt and pepper to taste
- lime wedges and cilantro optional, for serving
Instructions
- Turn Instant Pot to sauté. Add oil and cook onion, garlic, and bell pepper for 2–3 minutes until soft.
- Add tomato paste, chili powder, cumin, paprika, salt, and pepper. Stir for 1 minute.
- Add sweet potatoes, black beans, and broth. Stir well and scrape the bottom to avoid sticking.
- Seal lid and pressure cook on high for 8 minutes. Quick release the pressure when finished.
- Stir everything together, mashing some sweet potatoes if desired to thicken. Adjust seasoning as needed.
- Serve over rice, quinoa, or in tortillas with toppings like avocado, lime, or cilantro.
Notes
- Use pinto or kidney beans instead of black beans if preferred.
- Add frozen corn or green chiles for more flavor.
- Store leftovers for meal prep — they reheat beautifully.
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