Instant Pot® Sweet Potato Chipotle Soup

This quick and easy Instant Pot® sweet potato soup gets a hot, smoky kick from ground chipotle pepper.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 300 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 3 cups hot water
• 1 teaspoon smoked paprika
• 1 teaspoon ground chipotle pepper, or more to taste
• 3 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
• 0.33333334326744 cup heavy cream
• 0.5 cup fresh orange juice
• 1.5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.

Step 2

Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 4

Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.