Sweet Potato and Chorizo Soup

This Sweet Potato and Chorizo Soup, made by my daughter, is one of the best and easiest soups I’ve had in years. It was especially welcome during a cold, rainy winter, but its comforting flavors work any time of year. We adapted the recipe slightly to make it in the Instant Pot so the cooking time is short — just seven minutes under pressure once the pot is sealed.

The recipe is based on a version from Paleo Leap, but we streamlined it for the Instant Pot. It’s a straightforward, nourishing soup: sweet potatoes, vegetables, broth, cooked chorizo and a few spices. If you keep the staples on hand, you can have dinner ready in no time.

Chorizo and Sweet Potato Soup Ingredients

The ingredients are simple: sweet potatoes, broth, sausage, carrots, celery, onion and seasonings. I’m not a big garlic fan, so I often substitute a small amount of garlic powder instead of fresh garlic. My daughter used minced garlic from Trader Joe’s, but adjust the garlic level to suit your taste.

How Do You Make Chorizo and Sausage Soup?

Start by browning the chorizo until it’s cooked through but not dried out. In a 6-quart (or larger) Instant Pot, add the sliced sweet potatoes, chopped carrots, celery, chopped onion, cooked chorizo, broth and spices. Seal the lid and set the Instant Pot to Manual (High) for 7 minutes. When the cook time finishes, perform a quick release, then blend the soup until smooth with an immersion blender or in batches in a countertop blender.

This recipe is flexible. We’ve made it with mild Italian sausage instead of chorizo and added up to 1/2 teaspoon of chili powder for extra heat. It makes a generous batch that stores and reheats well; the soup thickens in the refrigerator and still tastes great warmed up.

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We Love Our Kitchen Gadgets

An immersion blender is handy for finishing this soup because it purees directly in the pot. I use a three-speed immersion blender for soups and sauces; it makes cleanup easy and speeds up prep. If your pressure cooker is smaller than 6 quarts, consider halving the recipe so it fits comfortably.

We often make this every other week. It keeps well in the fridge and makes excellent leftovers for lunches or quick dinners. A sprinkle of fresh parsley brightens the bowl at the end, and herb shears are a handy tool for snipping garnish.