Super easy Instant Pot Southwestern Sweet Potato Soup will satisfy your need for some spice in your life! Smooth, creamy, and TONS of flavor!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Pressurizing 10 minutesminutes
Servings 5Cups
Calories 90kcal
Author FoodFaithFitness
Equipment
Instant pot
Ingredients
1TbspOlive oil
3/4CupOnion,roughly chopped
1tspCumin
1tspPaprika
1/2tspSalt
1Large Sweet potato(500g)
2CupsVegetable broth (not reduced sodium)
1CanFire roasted diced tomatoes with chilies(15 oz)*
1/2-3/4CupCilantro,Diced (depending how much cilantro you like!)
Instructions
Heat the olive oil on sautee mode. Add the onions and cook until lightly browned, about 5 minutes. Add in the cumin, paprika and salt and cook another minute or two.
Add in the rest of the ingredients and stir. Cover and set the lid to "sealing"
Cook on manual high pressure for 9 minutes. Let steam release mostly naturally (you can quick release it after about 10 mins.)
Transfer to a high powered blender and blend until smooth and creamy
Stir in the cilantro and DEVOUR!
Video
Notes
*If you don't want spicy, buy the tomatoes without chilies!