This Instant Pot sweet potato soup is easy to make, naturally creamy, and deliciously sweet. The perfect warming soup for winter or fall.
Course
Soup
Cuisine
American
Keyword
Instant Pot sweet potato soup
Prep Time10minutes
Cook Time10minutes
Inactive time15minutes
Total Time35minutes
Servings6
Calories168kcal
AuthorSalt & Lavender
Ingredients
1tablespoonolive oil
1/2medium onionchopped
2poundssweet potatoespeeled & cut into rough 2" pieces
4cupsvegetable or chicken broth
2cupswater
4clovesgarlicminced
1teaspoonsmoked paprika (regular is ok too)
1/2teaspoonground cinnamon
Salt & pepperto taste
Half-and-half or heavy creamto 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 (carefully - soups can splatter a bit).
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.