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Instant Pot Buffalo Sweet Potato Soup – spicy, savoury flavour and creamy texture due to coconut milk. This soup is made in under thirty minutes and with only a handful of ingredients, with key ingredient the sweet potato.
Instant Pot Buffalo Sweet Potato Soup: Quick and Flavorful
Enjoy the spicy, savory flavors and creamy texture of this soup, ready in under thirty minutes with just a handful of ingredients.
Diet-Friendly
This healthy soup fits plant-based, Whole30, Paleo, and gluten-free diets.
Why Instant Pot?
I’ve wanted to create a creamy sweet potato soup, and using the Instant Pot makes it easy. I love making buffalo sweet potato 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.
Velvety and Delicious
This lightly spiced sweet potato soup is velvety, hearty, and exceptionally tasty!
Quick Cooking in the Instant Pot
This buffalo sweet potato soup cooks rapidly in an Instant Pot, ready in under 30 minutes from start to finish. After cooking, blend until creamy.
Easy Blending with an Immersion Blender
My preferred method is blending directly in the Instant Pot with an immersion blender for convenience.
Serving Options
Serve this soup as a starter in a cup or enhance it with toppings for a heartier meal.
Lunchtime Delight
For lunch, I serve this soup as an entrée, topping it with chili oil, pumpkin seeds, gluten-free croutons, and a swirl of coconut cream. Don’t forget a slice of Gluten Free German Potato Bread.
Nutrient-Packed Sweet Potatoes
Sweet potatoes are packed with antioxidants and fiber, making them a healthier choice.
MORE GLUTEN-FREE RECIPES USING SWEET POTATO TO EXPLORE
Instant Pot Buffalo Sweet Potato Soup: A low-calorie soup
FoFor those on a low-calorie diet, sweet potatoes have only about 85 calories per serving, whereas white potatoes have nearly twice as much, making this soup a lower-calorie option.
Instant Pot Buffalo Sweet Potato Soup {Vegan, Whole30, Paleo, Gluten-Free}
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
2.
Add all other ingredients, except the fresh basil. Cover, select the manual setting and cook on high pressure for 10 minutes
3.
Once done cooking, use the quick release function and release the steam
4.
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 :-)
5.
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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