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Instant Pot Creamy Sweet Potato & Chorizo Soup

Print Recipe
Cook Time 25 minutes
Servings 4

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground chorizo
  • 5-6 C sweet potatoes peeled & cubed
  • 2 Tbsp ghee
  • 1 shallot minced
  • 2 garlic cloves minced
  • 32 oz chicken broth
  • 1/4 c almond milk or alternative nut milk
  • 1/2 C coconut cream sub cashew cream
  • 1 tsp arrowroot starch
  • salt & pepper to taste

Instructions
 

  • On the Saute Feature, heat olive oil. Cook the chorizo, 5 -7 minutes. Remove meat from pot & set aside. Leave grease from meat in the pot
    Add the ghee to the pot & allow to melt. To the melted ghee, add the shallot & garlic. Saute for 30 seconds - 1 minute. Just until fragrant.
    Add Sweet Potato & chicken broth to the IP.Shut the lid & cook on "soup" for 15 minutes.
    Once the IP has depressurized, place back on saute & allow the soup to come to a simmer. Add the coconut cream.
    Mix the almond milk & arrowroot, whisk the mixture into the instant pot contents. 
    Using an immersion blender, blend the contents of the Instant Pot until desired consistency. I left about 1/2 of the sweet potatoes in chunks. If you do not have an immersion blender, before adding the coconut milk & almond milk mixture to the instantpot, remove half of the sweet potatoes & add to a blender. Add the coconut milk & almond mix to the blender as well.  Add back to IP when blended.
    Salt & Pepper to taste
    Add the Chorizo back to the soup. Serve & garnish with cilantro.