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.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
• 1 teaspoon smoked paprika
• 1 teaspoon ground chipotle pepper, or more to taste
• salt to taste
• 3 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
• 3 cups hot water
• 0.5 cup fresh orange juice
• 0.3333333333333333 cup heavy cream

Steps

1. 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.
2. 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.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.