Instant Pot Buffalo Sweet Potato Soup {Vegan, Whole30, Paleo, Gluten-Free}

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon paprika
• 2 medium sweet potatoes, peeled and diced
• 13.5 ounces full fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons hot sauce
• 1 teaspoon vegan Worcestershire sauce
• 1/2 teaspoon salt
• 1/3 cup fresh basil leaves, roughly chopped

1. Set Instant Pot to saute. Add olive oil, once heated add onions and garlic. Saute for 3 minutes. Stir in paprika and turn the Instant Pot off
2. Add all other ingredients, except the fresh basil. Cover, select the manual setting and cook on high pressure for 10 minutes. Once done cooking, use the quick release function and release the steam
3. Transfer to a high-speed blender and add basil. Blend until creamy. You can also use an immersion blender and blend the soup right in the Instant Pot. I used an immersion blender, less clean up :-)
4. Taste and adjust salt if needed. If the soup is too thick add a little more broth or water until you reach desired consistency. Serve with desired toppings. Enjoy!

extra virgin olive oil, onion, garlic, paprika, sweet potatoes, coconut milk, vegetable broth, hot sauce, worcestershire sauce, salt, fresh basil

Taken from food52.com/recipes/80776-instant-pot-buffalo-sweet-potato-soup-vegan-whole30-paleo-gluten-free (may not work)