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Ingredients
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1 tablespoon salted butter
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½ cup chopped onion
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2 cloves garlic, minced
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1 (10 ounce) bag Sweet potato, raw
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1 ½ cups chicken broth
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2 tablespoons heavy cream
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salt and ground black pepper to taste
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1 teaspoon chopped fresh thyme
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion once the pot is hot. Saute until onion is soft and translucent, about 5 minutes. Add minced garlic during the last 30 seconds and cook until fragrant. Add in sweet potato cubes. Pour in chicken broth. Cancel Saute function.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in heavy cream and season soup with salt and pepper. Stir to combine. Serve garnished with fresh thyme.
Nutrition Facts (per serving)
172 | Calories |
8g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 3 | |
Calories 172 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 5g | 24% |
Cholesterol 27mg | 9% |
Sodium 666mg | 29% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 3g | 6% |
Vitamin C 5mg | 6% |
Calcium 47mg | 4% |
Iron 1mg | 4% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.