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Ground Beef and Sweet Potato Bowl in Pressure Cooker - Fast, Cozy, and Satisfying

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 pound (450 g) ground beef (90/10 or 85/15)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional but adds color and sweetness)
  • 1 tablespoon tomato paste
  • 1/2 cup low-sodium beef broth or water
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (if your beef is very lean)
  • 1 cup baby spinach or chopped kale (optional, for stirring in at the end)
  • Juice of 1/2 lime (optional, for brightness)
  • Fresh cilantro or green onions, chopped (for garnish)
  • Cooked rice, quinoa, or cauliflower rice for serving (optional)
  • Favorite toppings: avocado, Greek yogurt or sour cream, hot sauce, salsa (optional)

Instructions

  • Prep the veggies: Peel and cube the sweet potatoes into even 1/2-inch pieces so they cook quickly and evenly. Dice the onion and pepper, and mince the garlic.
  • Set the pressure cooker to Sauté: If your beef is lean, add olive oil. When hot, add the ground beef and 1/2 teaspoon salt. Cook, breaking it up, until browned with a little crisp on the edges, about 5–7 minutes.
  • Sweat the aromatics: Add the onion and bell pepper. Stir and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
  • Season and deglaze: Stir in tomato paste, smoked paprika, cumin, chili powder, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook 1 minute to bloom the spices. Pour in the broth and scrape up any browned bits on the bottom to prevent a burn notice.
  • Add sweet potatoes: Fold in the cubed sweet potatoes, coating them well with the seasoned mixture.
  • Pressure cook: Seal the lid and cook on High Pressure for 3 minutes. This short time keeps the sweet potatoes tender but not mushy.
  • Quick release: Once the timer ends, carefully quick-release the pressure. Open the lid away from you to avoid steam.
  • Finish and adjust: If using spinach or kale, stir it in now. The residual heat will wilt it in about a minute. Squeeze in lime juice for brightness. Taste and adjust salt, pepper, or chili powder as needed.
  • Serve your bowls: Spoon over rice, quinoa, or cauliflower rice, or enjoy as is. Top with cilantro or green onions. Add avocado, a dollop of yogurt or sour cream, and hot sauce if you like.