This Beef and Sweet Potato Chowder recipe is perfect for a chilly night. It’s easy to make, hearty, and delicious. With a creamy broth and tender chunks of beef, it will warm you up from the inside out. Plus, the sweet potatoes add a touch of sweetness that perfectly complements the savory flavors of the soup. Give it a try and enjoy a cozy night in! For another easy weeknight soup, try my Dairy-Free White Chicken Chili.
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Instant Pot instructions:
Select the saute setting and heat the 2 tablespoons of olive or avocado oil for a minute or two. Then add the pound of lean ground beef and chop it while it browns with a large spatula or wooden spoon.
Add the chopped onion and cook for 3-5 minutes until the onions look translucent.
Add chopped sweet potatoes, one bag of frozen cauliflower, beef broth, bay leaves, Herbamare, salt & pepper.
Select the manual setting and set it for 8 minutes.
Cook the second bag of cauliflower on the stovetop according to the package directions. When finished, drain and place in a food processor and process until smooth.
When cooking is done, do a quick release and press stop. Remove the lid, and carefully cut up the larger pieces of cauliflower using a pair of kitchen shears. Then add the pureed cauliflower, almond milk, and the torn spinach. Select the saute function and stir frequently until heated through, about 5-8 minutes. Serve.
Stovetop instructions:
Heat oil in a Dutch oven over medium heat and add the ground beef. Chop the meat as it browns. Add chopped onions and cook until the onions start to look translucent. Add the beef broth, diced sweet potatoes, one bag of frozen cauliflower, bay leaves, and seasonings. Bring to a boil over medium-high heat. Once boiling, turn the heat back to medium and keep the soup at a low boil for 20 minutes, stirring occasionally.
While this soup is cooking, cook the other bag of cauliflower in another pot according to the package directions. Once it’s tender, drain it, place it in a food processor, and puree it until smooth.
After 20 minutes of cooking, add pureed cauliflower, almond milk, and torn spinach. Cook over medium heat for 5-8 minutes, stirring frequently. Serve.
More gluten-free soups you’ll enjoy
Beef & Sweet Potato Chowder
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Diet: Gluten Free
Description
This comforting Beef & Sweet Potato Chowder is full of flavor and makes a delicious weeknight dinner.
Ingredients
- 2 tablespoons avocado or olive oil
- 1 lb lean ground beef
- 32 oz. gluten-free beef broth
- 1 medium onion, chopped
- 3 sweet potatoes, peeled and chopped
- 2 12 oz. bags frozen cauliflower, divided
- 2 bay leaves
- 1 teaspoon Herbamare or your favorite gluten-free seasoning salt
- ¼ teaspoon black pepper
- 1 cup almond milk
- 2 big handfuls of spinach, torn into small pieces
Instructions
Instant Pot Directions:
- Select the saute setting and heat the 2 tablespoons of olive or avocado oil for a minute, and then add the ground beef and chop it while it browns with a large spatula or wooden spoon.
- Add the chopped onion and cook for 3-5 minutes until the onions look translucent.
- Add sweet potatoes, one bag of frozen cauliflower, beef broth, bay leaves, Herbamare, salt & pepper.
- Select the manual setting and set it for 8 minutes.
- Cook the second bag of cauliflower according to the package directions. When finished, drain and place in a food processor and process until smooth.
- When cooking time is done, do a quick release and press stop. Remove the lid and, using a pair of kitchen shears, carefully cut up the larger pieces of cauliflower. Then, add the pureed cauliflower, almond milk, and the torn spinach. Select the saute function and stir frequently until heated through about 5-8 minutes. Serve.
Stovetop Instructions:
- Heat oil in a Dutch oven over medium heat and add the ground beef. Chop the beef as it browns. Add chopped onions and cook until the onions start to look translucent. Add the beef broth, chopped sweet potatoes, one bag of frozen cauliflower, bay leaves, and seasonings. Bring to a boil over medium-high heat. Once it’s boiling, back the heat down to medium and keep the soup at a low boil for 20 minutes, stirring occasionally.
- While the soup is cooking, cook the other bag of cauliflower in another pot according to the package directions. Once tender, drain it, place it in a food processor, and puree until smooth.
- After the 20 minutes of cooking time for the soup is up, use a pair of kitchen shears to cut up the larger pieces of cauliflower carefully. Then add in the pureed cauliflower, almond milk, and torn spinach. Cook over medium heat for 5-8 minutes, stirring frequently. Serve.
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Jeanette
Can I use fresh cauliflower or why only frozen? Thank you.
MamaShire
Yes, you can use fresh cauliflower. I just like the simplicity of the frozen and I usually have some on hand. 🙂
Stephanie
Could I use almond milk instead of cashew? would that change the fat?? Thanks
MamaShire
Stephanie, almond milk would work fine. Cashew milk has a little bit of a creamier texture, but that would really be the only difference. And no, it would not change the fats.
Cindy B
Made this for supper tonight. Perfect for a cool windy night like we are having. Will be saving this recipe and using again!
MamaShire
So glad that you liked it! We are having a lot of wind tonight too.
Lou Lawson
I made this last weekend. My new favorite dish. It is fulfilling but light on the stomach.
I did not use Herbamare, but have ordered some. Thanks for posting this delightful recipe, Mamashire. You, obviously, rock!
MamaShire
Aww, thanks Lou!
Jennifer Lagein
Can I use coconut milk? Can’t have nuts.
MamaShire
Hi Jennifer, I’m looking at a can of full fat coconut milk and it looks like you would be able to use 1 cup of it and still be able to keep it an E. More than that and it would take it into a crossover. Lite coconut milk and the carton coconut milk would not have as much fat so you may be able to use more of them and keep it an E. Just check the fat in the serving size. You need to watch the fat in the beef and the coconut milk to keep it under 5 grams per serving. Or just don’t add any milk and it will be a soup instead of a chowder.
cheryl
We have nut allergies in our family.I can use coconut milk or what other suggestion do you have for replacing the almond milk?
MamaShire
Coconut milk will work fine.