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This Instant Pot sweet potato soup recipe is easy to make, healthy, vegan, naturally creamy, and deliciously sweet. The perfect warming soup for winter or fall.
Yes, it’s March, and this soup has some pretty classic fall flavors, but I had some leftover sweet potatoes and fancied making a simple sweet potato soup in my Instant Pot. It’s still winter here, so this soup didn’t seem too out of the ordinary for me.
I also like to break rules (especially when it comes to food), so here we go. And this recipe will still be here next fall, so bookmark it if you think it’s weird to eat it now. 😉
You may also like my healthy Instant Pot mashed sweet potatoes.
How do you make sweet potato soup in an Instant Pot?
Sauté your onion in your Instant Pot, then add the sweet potatoes, liquids, garlic, and spices. Set the valve on “sealing” and cook on high pressure for 10 minutes. Carefully do a manual pressure release, blend the soup in batches (or use a stick blender), stir in some cream (if desired) and salt & pepper, and enjoy!
You can, of course, make this soup on your stove as well. I included some notes in the recipe card below.
What spices go well with sweet potato soup?
Sweet potato soup lends itself to many different spice combinations/flavor profiles. This particular soup plays on the classic fall/winter flavor of cinnamon. A bit of smoked paprika gives this soup a subtle smoky touch that works great with the cinnamon.
I also have a spicy chipotle sweet potato soup if you want something with a bit of heat.
Other Instant Pot soup recipes to try:
- Instant Pot Butternut Squash Soup (Thick & Creamy)
- Instant Pot Split Pea Soup (with ham OR vegetarian)
- Easy Instant Pot Minestrone Soup Recipe
Hope you love this easy pressure cooker sweet potato soup!
Let me know in the comments below if you have any questions.
Instant Pot Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 pounds sweet potatoes peeled & cut into rough 2" pieces
- 4 cups vegetable or chicken broth
- 1 cup water
- 4 cloves garlic minced
- 1 teaspoon smoked paprika (regular is ok too)
- 1/2 teaspoon ground cinnamon
- Salt & pepper to taste
- Heavy cream or coconut milk to taste (optional)
Instructions
- Prep your onion and sweet potato.
- Add the olive oil and onion to your Instant Pot and sauté for 5 minutes.
- Add the sweet potatoes, vegetable broth, water, garlic, smoked paprika, and cinnamon to the pressure cooker. Make sure the valve is on "sealing" and cook on high pressure for 10 minutes. It'll take about 10-15 minutes for it to get up to pressure.
- Once the countdown is finished, do a quick release.
- Blend the soup in batches (you may want to let it cool a bit first) or use a stick blender. Season with salt & pepper as needed (I found that I needed to be pretty generous with the salt). Add cream if desired (I skipped it). I'd start with 1/2 cup and work my way up from there.
Notes
- This is the 6-quart Instant Pot I used to make this recipe.
- If you don't own a pressure cooker, you can also make this on the stove. In a large pot, sauté the onion as directed and then add the ingredients as indicated. Cook until the sweet potato pieces are very tender and follow the recipe as written. Or try my similar Creamy Sweet Potato Soup.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for the amazing recipe. I make it quite often in a big batch and take it with me to work for lunch. So delicious and the smoked paprika really makes a huge difference. I’m going to try your butternut squash soup tomorrow 🙂
I am so happy you like it!! Thanks for letting me know! 🙂
So excited to find this recipe! I just got an Instant Pot and I’m obsessed with sweet potato soup, so I will definitely be making your recipe ASAP! I love to add coconut milk and some cumin and curry powder for a little bit of warm Indian flavor. Thanks for creating so many great IP recipes!
You’re welcome! 🙂
I followed the recipe exactly, but it is not creamy. What am I doing wrong?
Hi Bren! Did you blend it enough? If you don’t add cream to it, I suppose it won’t be creamy per se… but it should be silky. Were the sweet potato pieces nice and soft when you were finished cooking them?
This was delicious!! I froze half of it and was perfect every time. Thanks for the recipe!
So happy to hear that! Thanks for letting me know. ❤️
Simple! Delicious! My non-vegan daughter said this tasted amazing. My vegan daughter who dislikes sweet potatoes loved it! Made a pot Monday, making another tonight (Thursday).
Haha that’s great!! My sister and I rarely agree on anything food-related, so I am so happy it worked for both sisters lol.
Just cooked up a batch, and I really like it. I appreciate that the recipe is so simple to put together and forgiving on the measurements (I tend to eyeball everything rather than actually measure). I used a full onion, four cloves garlic, smoked paprika and cinnamon as ordered, 6 cups of chicken broth, 2 cups water and three large yams. I am going to reheat for dinner this evening and add coconut cream as others have indicated. Thanks.
I’m so glad you liked it, Daniel! Yes, I definitely try to make the recipes forgiving. So happy it worked for you! 🙂
Made this last night… O. M . G. it’s so good! I followed recipe exactly and added a half cup of coconut cream at the end. I will be eating this ALL winter!! Thank you!
I’m so happy to hear that, Caitlin! Thanks for letting me know!
Hi….would coconut milk work instead of heavy cream?
I think it would work just fine! Hope you enjoy the soup, Tiffany!
It doesn’t say when to add potatoes?
Whoops! Add them in step 3. I’ll update the recipe to reflect that. Sorry! 🙈
I could honestly eat sweet potato soup year round and since I’m quite obsessed with my Instant Pot this recipe sounds perfect.
Let me know if you try it! 🙂