Ingredients
- 1 Tbsp olive oil
- 3/4 cup onion, roughly chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 large sweet potato (500g), diced
- 2 cups vegetable broth (not reduced sodium)
- 1 can fire-roasted diced tomatoes with chilies (15 oz)
- 1/2 cup cilantro, chopped
Instructions
- Heat the olive oil on 'Sauté' 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 to 'Sealing' mode.
- 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!
