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Instant Pot Sweet Soup
Course
Dessert
Cuisine
South East Asian
Keyword
mung beans, Sweet Soup, tapioca strips
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
Calories
2398
kcal
Author
Corrie
Ingredients
⅓
cup
tapioca strips
shredded
2
cups
water
1
lb
sweet potato
peeled cubed and soaked in salted water for 5 minutes
½-1
cup
kelp strips
washed thoroughly, soaked in warm water for 5 minutes and rinsed
½
cup
peeled split mung beans
rinsed
1 (13½-ounce)
can
coconut milk
½-¾
cup
sugar
½
teaspoon
vanilla extract
2
cups
milk
Instructions
In the pot of Instant Pot, place the tapioca strips and water and stir to combine.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 3 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and mix in the sweet potato, seaweed strips, mung beans, coconut milk, sugar and vanilla extract.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 5 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Carefully, remove the lid and select “Sauté”.
Mix in the milk and bring to a gentle boil.
Select “Cancel” and serve immediately.
Nutrition
Calories:
2398
kcal
|
Carbohydrates:
74
g
|
Protein:
27
g
|
Fat:
240
g
|
Saturated Fat:
211
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
10
mg
|
Sodium:
241
mg
|
Potassium:
2873
mg
|
Fiber:
3
g
|
Sugar:
29
g
|
Vitamin A:
13028
IU
|
Vitamin C:
13
mg
|
Calcium:
340
mg
|
Iron:
37
mg