Instant Pot® Sweet Potato Chipotle Soup

Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.

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

Ingredients

• ⅓ cup heavy cream
• salt to taste
• 2 tablespoons olive oil
• ½ cup fresh orange juice
• 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
• 1 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
• 3 teaspoons vegetable bouillon base (such as Better Than Bouillon®)

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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