This smooth and creamy Instant Pot Southwestern Sweet Potato Soup boasts tons of flavor!
When the weather is gloomy, cold, and gray, nothing beats a hot bowl of soup. I love soups of all kinds, and here’s another to add to the list: Instant Pot Southwestern sweet potato soup. It’s a spicy little number that’s going to steal your heart—and taste buds!
This healthy soup is smooth, creamy, and packed with bold flavors, from warming paprika and earthy cumin to the naturally sweet potatoes. Best of all, it’s packed with nutrients you can feel good about serving your family. It’s also easy to make, thanks to the Instant Pot, and ideal for meal prep or weeknight dinners.
Also, if you appreciate this soup’s vibrant flavors, I’m betting you’ll love my other Southwestern favorites, like this Breakfast Burrito with Acorn Squash and Mexican Chicken Rice Soup!
Is Instant Pot Southwestern Sweet Potato Soup Healthy?
Yes, this soup is a deliciously nutritious choice! For starters, sweet potatoes provide fiber, vitamins A and C, and antioxidants. Aside from the small amount of olive used, there’s not much fat. And bonus? The soup is naturally vegan and gluten-free (just check that vegetable broth label for any gluten). If you’d like to make it creamy without animal fat, add a splash of coconut milk!
What kind of Sweet Potatoes to use?
To make this Southwestern sweet potato soup, you’ll want to be picky when selecting your sweet potatoes. They are the star of the dish, so it’s a good idea to pick and choose the best ones you can! I recommend selecting sweet potatoes with orange flesh (make sure they aren’t yams) and avoiding any sweet potatoes with sprouts growing or soft spots on them. Better sweet potatoes equals a better finished result!
How to Make Ahead and Store
Soup is another great make-ahead freezer meal for those busier days or to have on hand to drop off at a friend or family member in need of a meal. To freeze this sweet potato soup, simply pour it into a freezer-safe airtight container or zip-lock-style freezer bag. Pop it in the freezer for up to 3 months, thawing and reheating whenever you want!
Of course, you don’t have to freeze the soup. It also stores well in the fridge for up to 5 days. Either way, reheat on the stove or in the microwave.
Serving Suggestions
This tasty soup is perfectly satisfying on its own, but if you want to serve up something on the side, there are a few recipes that I think would pair well with it. I might be a little biased since I love anything with Mexican flavors, but you could easily catch me enjoying this alongside some Easy Mexican Meatballs or Mexican Zucchini Lasagna. Also, Air Fryer Grilled Cheese is great for dunking!
recipe
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!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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