0 from 0 votes
Instant Pot Southwestern Sweet Potato Soup
This smooth and creamy Instant Pot Southwestern Sweet Potato Soup boasts tons of flavor!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings:
5
Cups
Calories:
115 kcal
Course:
Side Dish
Cuisine:
Mexican
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 15 oz, with chilies
- 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!
Cup of Yum
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Sodium
657mg
(27%)
Potassium
443mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
10254IU
(205%)
Vitamin C
12mg
(13%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5 Cups
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 657mg | 27% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10254IU | 205% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.