Instant Pot Sweet Potato Soup With Corn & Chipotle
This Mexican-inspired corn and sweet potato Instant Pot soup is made with healthy ingredients, flavourful spices, lime and a little chipotle for a smoky, chili kick. It’s gluten-free, vegan-friendly, and super quick and easy to make.
Turn the Instant Pot on and press the Sauté function key.
Add the olive oil, onions and salt to the pot and cook for 2-3 minutes, until softened slightly.
Add the rest of the ingredients, stir through and press Keep Warm/Cancel to stop the sautéing process.
Place and lock the lid, making sure the steam valve is pointing to Sealing. Set the Instant Pot to Manual, HIGH pressure and adjust the time to 6 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and the cooking will commence (this should take 5-10 minutes).
Once the cooking time is up, release the pressure naturally for 5 minutes, then use the quick release method to let off the rest of the steam (point the steam valve to Venting carefully).
Open the lid and stir in the lime juice, yoghurt, roasted peppers, and cilantro. Serve with extra cilantro, yoghurt, and fried shallots on the side or in the bowls.