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.
Servings: 6
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
Calories: 166kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 539mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21948IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
