You’ll follow almost the same steps, but it will need to simmer longer.

1. Heat the Dutch oven over medium heat.
2. Add the ground meat and cook until fully browned, breaking it up as it cooks.
3. Drain the fat and set the meat aside.
4. Add ½ tablespoon of olive oil to the empty Dutch oven.
5. Add the finely chopped red onion and smashed garlic cloves.
6. Cook over medium heat, stirring occasionally, until onions are translucent and lightly browned (about 5–7 minutes).
7. Return the cooked meat to the pot.
8. Add the cubed sweet potato, drained chickpeas and kidney beans, crushed tomatoes, Guinness or stock, and taco seasoning.
9. Stir everything to combine well and make sure meat is broken up evenly.
10. Bring the chili to a gentle boil over medium-high heat.
11. Reduce heat to low, cover partially (lid slightly ajar), and simmer for 30–40 minutes, stirring occasionally.
12. Cook until the sweet potatoes are tender and the chili thickens to your liking.
13. Taste and adjust seasoning if needed.
14. Let cool slightly, then ladle into bowls and top with your favorites: crispy bacon, sour cream, cheddar, fresh tomatoes, etc.

Maybe in saute mode, a lot of the meat or the onions and garlic burnt to the bottom. If they were stuck there when the pot was trying to come to pressure, the sensor in the bottom of the pot would register a burn. Several other people commented about getting the burn notice and said they resolved it by cooking the meat and onions in a pan and then putting everything in the instant pot.

Thanks for letting me know the different variations that you tried. I’m glad it worked out for you.

I’m glad you were able to modify the recipe to make it fit with your dietary needs. Thanks for commenting.

I’ve had this problem as well but the most recent time I just pre cooked the meat (I used ground turkey) and onions in a pan and then out everything in the pot. Seemed to solve the problem for me.

The sweet potatoes will take the longest to cook and soften, so as long as you switch to warm once the sweet potatoes are tender, you don’t need to worry about them getting too soft. It will take at least 5 hours on low to get them fork tender.

How would one go about this in a crock pot so that the potatoes are not too soft? Using this for a chili competition.

Oh no! Thanks for sharing your feedback. I’m stumped as to why people get such dramatically different results. It either turns out great or ends in a burn notice. I wish I could pin down what the difference is between the two groups. I’m sorry yours didn’t turn out.