Sweet Potato and Peanut Butter Soup (In the Instant Pot)
Try this Sweet Potato and Peanut Butter Soup (In the Instant Pot) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon ground ginger
- black pepper to taste
- 1 tablespoon lime juice
- 1/2 cup peanut butter
- 1/2 teaspoon allspice
- 1 large onion roughly chopped
- 2 cups vegetable broth
- 3 cloves of garlic chopped
- a bit of oil for sautã©ing if desired
- 3 large sweet potatoes cut into 1 - 2 inch cubes
- 1 15 ounce can diced tomatoes not drained
- 1 4 ounce can green chilis
- 1 14 ounce can of full fat coconut milk
- cilantro to taste (i like a lot)
- Carbohydrate 94.0165404463271 g
- Cholesterol 0 mg
- Fat 16.5957595732403 g
- Fiber 13.8559981501849 g
- Protein 14.7888839597537 g
- Saturated Fat 3.49673504322987 g
- Serving Size 1 1 recipe (908g)
- Sodium 1459.72150797085 mg
- Sugar 80.1605422961422 g
- Trans Fat 0.601267398479559 g
- Calories 561 calories
Plug in the Instant Pot. Open it. Click the "Saute" button and let the instant pot warm up. Add oil, if desired Add the onion and garlic and let saute until softened, stirring frequently Click "Cancel" to stop the saute feature Add all of the other ingredients. Stir well. Close the lid. Turn the valve to "Sealed" Click "Manual" and reduce the time to 4 minutes Let the pressure naturally release once cooking is complete Remove the lid, stir well Puree the soup to your desired consistency, using caution, as it will be hot. I prefer to completely puree the soup - but you could do less to your taste Serve warm, with crusty (gluten free) bread, and a nice light salad
