All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission.

Welcome to Slow Cooker Week! We’re sharing all our favorite Crock Pot recipes, tips, tricks, and advice this week—and including the Instant Pot, of course, since it slow cooks too. Here, a recipe for a vegetarian chili made in the Instant Pot that even meat eaters can get behind. 

The beloved Instant Pot can not only be used for slow cooking all of your favorite meals and consolidating your many pots and pans into one appliance, but also for crafting healthy meals that are guaranteed to make you feel good. Which is why Maryea Flaherty, the blogger behind Happy Healthy Mama, has created an Instant Pot cookbook geared toward anti-inflammatory meals. 

Instant Pot Duo Nova, $69.95 on Amazon

Buy Now

The ‘I Love My Instant Pot’ Anti-Inflammatory Diet book teems with recipes that prevent and reduce inflammation. Untreated, chronic inflammation can lead to a host of diseases, but a change in diet is one of the best ways to find relief, since inflammation is often caused by processed, fatty, and sugary foods. Eating good-for-you dishes is super easy when backed by an Instant Pot, and the cookbook overflows with these kinds of recipes: coconut curry lentils, chewy cinnamon raisin granola bars, and quinoa burrito bowls. 

Related Reading: What to Do With Your New Instant Pot

The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book, $11.59 on Amazon

Buy Now

For a hearty dinner that’ll keep you warm during the upcoming winter months, try Maryea’s vegan recipe for sweet potato black bean chili. The vegetarian version boasts a base of black beans, onions, fire-roasted tomatoes, and sweet potatoes, then liberally spiced with ancho chili powder, cumin, and smoked paprika for a punch of southwestern flavors. The whole thing bubbles up in under 30 minutes, leaving you ready to eat dinner in record time and feeling good.

Excerpted from The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty. Photographs by James Stefiuk. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Sweet Potato Black Bean Chili Recipe

Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot makes this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor. 

Vegan Instant Pot Chili with Sweet Potato and Black Beans

View Recipe

Visit our Slow Cooker Week headquarters for everything else you need to know (and cook).

Header image courtesy of James Stefiuk.

Amy Schulman is an associate editor at Chowhound. She is decidedly pro-chocolate.
See more articles