Serves 4
15 min
Instant Pot Buffalo Sweet Potato Soup
Recipe GLPRe2eb1743e9b652
A creamy, spiced sweet potato soup with a bold buffalo kick, made effortlessly in the Instant Pot. Coconut milk creates richness while hot sauce and Worcestershire add tangy heat, balanced by fresh basil for a vibrant finish. Ready in just 15 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon paprika
2 medium sweet potatoes, peeled and diced
13.5 ounces full fat coconut milk
2 cups vegetable broth
2 tablespoons hot sauce
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon salt
1/3 cup fresh basil leaves, roughly chopped
Directions
Press Sauté on the Instant Pot and heat the olive oil. Once shimmering, add the chopped onion and garlic, cooking for 2 minutes until fragrant and softened.
Stir in the paprika and cook for 30 seconds until toasted.
Add the diced sweet potatoes, coconut milk, and vegetable broth to the pot. Stir in the hot sauce, Worcestershire sauce, and salt.
Cancel Sauté mode. Lock the lid and set to high pressure for 8 minutes.
When cooking is complete, allow the pot to release pressure naturally for 2 minutes, then perform a quick release for any remaining pressure.
Carefully open the lid and blend the soup using an immersion blender until smooth and creamy, or transfer in batches to a blender for a creamier texture.
Taste and adjust seasonings if needed. Ladle the soup into bowls and garnish with fresh basil before serving.
