Instant Pot Beef and Sweet Potato Chilli

Ingredients for Instant Pot Beef and Sweet Potato Chilli

• 2 medium red onions

• 110g bacon, finely chopped

• 450g beef mince (20% fat)

• 3 1/2 teaspoons kosher salt, divided

• 6 garlic cloves, peeled, smashed

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 45ml harissa paste

• 950ml homemade beef stock or low-sodium beef broth

• 675g sweet potatoes, peeled, finely chopped

• 230g dried kidney beans

• Soured cream, coriander, and finely grated cheddar cheese (for serving)

• An Instant Pot or pressure cooker

Finely chop onions. Set aside 80g for serving.

Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6–8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.

Let pot heat up again for at least 2 minutes before adding beef; season with 2 teaspoons salt. Cook, undisturbed, until browned underneath, 8–10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 teaspoons salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.

Lock lid and cook chilli at high pressure 40 minutes. Let steam release naturally. Stir chilli until most of the potatoes have broken down (they will thicken the chilli in the process and become part of the liquid). If chilli seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.

Divide chilli among bowls. Top with soured cream, coriander, cheese, and reserved onion.

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