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Instant Pot Southwest Sweet Potato Soup

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 minutes
Cook Time 10 minutes
Pressurizing 10 minutes
Servings 5 Cups
Calories 90kcal
Author Taylor Kiser


  • Instant pot


  • 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)
  • 2 Cups Vegetable broth (not reduced sodium)
  • 1 Can Fire roasted diced tomatoes with chilies (15 oz)*
  • 1/2-3/4 Cup Cilantro, Diced (depending how much cilantro you like!)


  • 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!



*If you don't want spicy, buy the tomatoes without chilies!


Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 860mg | Potassium: 91mg | Fiber: 2.6g | Sugar: 5.5g | Vitamin A: 116IU | Vitamin C: 36mg | Calcium: 7mg | Iron: 3mg