Black-Eyed Pea Sweet Potato Chili (Instant Pot)

Adapted from Sharon Palmer

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6 stalks celery, diced
• 2 tablespoons brown sugar
• 1 teaspoon tumeric
• 2 tablespoons chili powder
• 2 teaspoons dried cilantro
• 8 cups water
• 4 sweet potatoes, peeled and diced 
• 16 ounces dried black-eyed peas soaked for 6-8 hours

• 2 tablespoons apple cider vinegar
• 1 - 28 ounce can diced tomatoes with liquid
• salt
• hot sauce

METHOD:

• Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
• Add the remaining ingredients except apple cider vinegar and tomatoes
• Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
• Natural release for 30 minutes
• Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
• Salt and add hot sauce to taste