Instant Pot Sweet Potato Soup
This Instant Pot sweet potato soup is easy to make, naturally creamy, and deliciously sweet. The perfect warming soup for winter or fall.
Prep Time 10 minutes
Cook Time 10 minutes
Inactive time 15 minutes
Total Time 35 minutes
Servings 6
Calories 168 kcal
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
- 2 cups water
- 4 cloves garlic minced
- 1 teaspoon smoked paprika (regular is ok too)
- 1/2 teaspoon ground cinnamon
- Salt & pepper to taste
- Half-and-half or heavy cream to taste (optional)
Instructions
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Prep your onion and sweet potato.
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Add the olive oil and onion to your Instant Pot and sauté for 5 minutes.
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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.
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Once the countdown is finished, do a quick release (carefully - soups can splatter a bit).
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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 half-and-half or cream if desired (I skipped it). I'd start with 1/2 cup and work my way up from there.
Recipe 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.
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.
Nutrition Facts
Instant Pot Sweet Potato Soup
Amount Per Serving
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.