Instant Pot Sweet Potato and Jalapeno Soup

One of the things I like best about travel is eating. This Instant Pot Sweet Potato and Jalapeno Soup is inspired by the soup I ate at Cafe Homestead, which is just outside of Waco, Texas. My family and I spent a weekend in Waco recently – it's an easy drive from San Antonio and there is so much to do besides visit the famous Magnolia Market.

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Instant Pot Sweet Potato and Jalapeno Soup

One of the highlights of our trip was visiting the Homestead Craft Village and Cafe Homestead. You can read more about our trip HERE but my lunch there inspired me to create an instant pot version of what is now my favorite soup.

I love my instant pot. My mom got it for me as an early Christmas present – yay for Black Friday deals – and I use it several times a week. When people first started to talk about how awesome their instant pot was, I was skeptical. I was definitely NOT on the early-adapter bandwagon with this one but I'm really glad I have it in my kitchen now. It makes it easy to whip up this delicious and hearty soup.

Simple, easy ingredients make oh-so-yummy soup

To get a  full list of ingredients, check out the recipe card at the bottom of the page.

Directions:

Place onion, garlic and oil into instant pot and sautee until onion is tender.

Add 4 slices of bacon, sweet potatoes, and jalapeno peppers. Add broth and stir in spices.

Place top on instant pot and close the pressure valve. Heat on manual, high pressure for 10 minutes. Naturally release for an additional 10 minutes before quick releasing steam.

Open pot and very carefully mash potatoes. Stir in cilantro. Use an immersion blender to puree mixture. Stir in half and half (you can also use heavy cream if you want a richer flavor but that adds a ton of extra calories.)

Now. A word about the cilantro for all of you people (yes, I said you people) out there who think cilantro tastes like soap. Just omit it. I don't find the taste of cilantro in this soup to be super strong, so if it's not your thing, leave it off. Also, y'all are crazy because cilantro is yummy and does NOT taste soapy.

Spoon into bowls and serve with reserved bacon and jalapenos.

Serves 4-6

5 from 1 vote

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Sweet Potato Jalapeno Soup

This delicately spicy soup is an instant pot adaptation of the soup I had at Homestead Cafe in Waco, Texas. Easy, hearty, and just all around YUMMY. 

Ingredients

• 5 lbs Sweet Potatoes
• 1 Onion, diced
• 6 slices Bacon, chopped and divided
• 1 tbsp Minced garlic
• 2 tbsp Oil (I use ordinary vegetable or canola)
• 4 cups Chicken Broth
• 2 tsp Cumin
• 1/2 cup Chopped Cilantro (feel free to omit if you don't like cilantro)
• 3/4 cup Half and Half
• 1 tsp Salt
• 1/2 tsp White Pepper (you can use regular black but I love white pepper)
• 1/2 tsp Cayenne Pepper (add more if you really like heat)
• 2 tbsp Jalepeno Peppers, finely chopped and one tablespoon reserved

Instructions

1. Place onion, garlic and oil into instant pot and sautee until onion is tender.

2. Add 4 slices of bacon, sweet potatoes, and jalapeno peppers. Add broth and stir in spices.

3. Place top on instant pot and close the pressure valve.

4. Heat on manual, high pressure for 10 minutes. Naturally release for an additional 10 minutes before quick releasing steam.

5. Open pot and very carefully mash potatoes. Stir in cilantro.

6. Use an immersion blender to puree mixture

7. Stir in half and half (you can also use heavy cream if you want a richer flavor but that adds a ton of extra calories.)

8. Spoon into bowls and serve with reserved bacon and jalapenos.

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