Winter has its favorite comfort food that is soup. And what's better than making a wonderful soup in only 20 minutes using your Instant Pot?
This savory and appealing Instant Pot Sweet Potato Soup is a treasured family tradition with an old, beloved history.
The perfect warming soup has fall's flavor for this winter. It's vegetarian, vegan and super healthy.
The soup is really easy to make and we are using only simple ingredients your already have.
Table of Contents
Instant Pot Sweet Potato Soup Recipe Video
Which kind of Sweet potatoes should I use?
We would recommend using orange or red-skinned sweet potatoes (AKA Japanese Sweet potatoes).
Why? Because they are sweeter and creamier.
How to serve?
The smooth textured Instant Pot Sweet Potato Soup can be served with a little heavy cream or sour cream on top.
Crusty bread, French baguette, or dinner rolls can go best with the soup.
What else can I add?
Almond butter
Peanut butter
Coconut milk
Fresh rosemary
Thyme
Shredded chicken
Red lentils
Beans
Is this recipe healthy?
The recipe includes a variety of vegetables.
A whole lot of nutritional goodness is packed into every spoonful of this Instant Pot Sweet Potato Soup.
Can I store leftovers?
Yes, you can store leftovers in the refrigerator in an airtight container for up to 5 days.
How to make
Gather the necessary ingredients.
Saute the instant pot for 5 minutes and add olive oil.
Add all the ingredients and set the pot to high pressure for 15 minutes and cook.
Do a quick release.
Now blend the cooked soup.
Dish out and garnish with sour cream.
You can skip the sour cream if you want to keep the soup vegan.
Instant Pot Soup Recipes you gonna love
Instant Pot Butternut Squash Soup
Instant Pot Sweet Potato Soup
Equipment
- Blender
- Instant Pot
Ingredients
- 3 garlic cloves minced
- 1 onion chopped
- ½ ginger chopped
- 2 carrot peeled and chopped
- 1 sweet potato sliced
- 1 tablespoon olive oil
- ½ teaspoon red chili flakes
- 1 cup vegetable stock
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Press "saute" for 5 minutes and add olive oil.
- Add onion, carrots, garlic, ginger, sweet potato, and chili flakes, stir well and saute for 2 minutes.
- Add vegetable stock, salt and pepper and stir well.
- Close the lid and cook on high pressure for 15 minutes.
- When cooking time is complete, do a quick release.
- Blend the soup in a blender or using an immersion blender
- Serve and enjoy 🙂
Nutrition
Video
I believe you left the sweet potato out of the instructions. The ingredient list looks a little shy to me for 6 servings. What say you?
Sorry about that, I will add it in now. And it serves 6 as a smaller appetizer portion.