Instant Pot Buffalo Sweet Potato Soup {Vegan, Whole30, Paleo, Gluten-Free}

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Instant Pot Buffalo Sweet Potato Soup – spicy, savoury flavour and creamy texture. This soup is made under thirty minutes and with only a handful of ingredients. The healthy buffalo sweet potato soup is acceptable for a plant-based diet, whole30, paleo and gluten-free diet. 

I have wanted to create a creamy sweet potato soup for a while, so I thought, why not use the Instant Pot. I love making soup in the IP because it takes just minutes to cook, and once you start the cooking process, you can walk away and come home to a ready-made comforting soup. This lightly spiced soup is velvety, hearty and very delicious!

This buffalo sweet potato soup cooks so fast in an instant pot that you can have it on the table in less than half an hour from start to finish. Once the soup finishes cooking, transfer it to a blender and blend until creamy. However, my favourite and easier way is to use an immersion blender right in the Instant Pot. Once you creamed the soup, you can serve it in a cup as a starter or dress it up with some delicious toppings for a heartier meal. When I serve this soup for lunch, I often serve it as an entrée. To dress it up, I add chili oil, pumpkin seeds, gluten-free croutons, and a swirl of coconut cream. And naturally, this soup needs a side of delicious bread. My favourite bread with this soup is the keto nut-free pumpkin seed bread

Sweet potato is one of those super healthy vegetables. I know you love my tandoori roasted sweet potato wedges and the gluten-free sweet potato and walnut squares. This is why I thought why not make a soup using sweet potatoes. This orange vegetable is packed with antioxidants and fiber. For those that follow a low-calorie diet, the sweet potato has only about 85 calories per serving, and a white potato has about twice as much. It has been documented that sweet potatoes support healthy vision. 

 

Ingredients

  • 2 Tbsp. extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 garlic cloves, chopped
  • 1 tsp. GF paprika
  • 2 medium sweet potatoes, (about 1 lb.) peeled and diced
  • 1 (13.5-oz) can full-fat coconut milk
  • 2 cups GF vegetable broth or water
  • 1 - 2 Tbsp. GF hot sauce (I used 2 Tbsp.)
  • 1 Tbsp. Apple cider vinegar
  • 
1/2 tsp Himalayan salt
  • Handful of fresh basil leaves, roughly chopped
  • Optional toppings; chili oil, pumpkin seeds, GF croutons, coconut cream
  • Instructions

  • Set Instant Pot to sauté. Add olive oil, once heated add onions and garlic. Sauté for 3 minutes. Stir in paprika and turn the Instant Pot off
  • Add all other ingredients, except the fresh basil. Cover, select the manual setting and cook on high pressure for 10 minutes
  • Once done cooking, use the quick release function and release the steam
  • Transfer to a high-speed blender and add basil. Blend until creamy. You can also use an immersion blender and blend the soup right in the Instant Pot. I used an immersion blender, less clean up :-)
  • Taste and adjust salt if needed. If the soup is too thick add a little more broth or water until you reach desired consistency. Serve with desired toppings. Enjoy!


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