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Creamy, silky, spicy Instant pot Sweet Potato Soup. Soft, tender sweet potatoes, warm cinnamon, paprika, and spicy chipotle pepper sauce, cooked perfectly in the instant pot. Finished off with creamy coconut milk and topped with red pepper flakes and fresh herbs. Vegan and gluten-free!

This Instant Pot Sweet Potato Soup is one of my favorite fall soup recipes, mostly because I love soup and this one is so easy to make. Plus it is loaded with fall flavours and stores great!

It’s so good that my Mom has continued to request it and insists on asking everyone, Have you tried Amy’s sweet potato soup?

Creamy, silky, smooth, full of fall spices with the perfect hint of spiciness from the chipotle peppers that you can taste on the back of your tongue in every bite.

Why you will love this Spicy Instant Pot Sweet Potato Soup

Super easy to make, the instant pot does all the work for you!
Packed full of warm fall flavors like cinnamon and sweet paprika.
Silky, smooth and creamy without any dairy! Yay!
It’s both vegan and gluten-free so it’s the perfect soup everyone will love!
Incredible hint of spice from the chipotle pepper sauce that you can taste in every bite.
Stores great!! Perfect for meal prep!

Ingredients needed to make this spicy sweet potato soup

How to make Sweet Potato Soup in the instant pot

Start by peeling and chopping the sweet potatoes. Yes, I know, not a job anyone loves, so put on some music and peel and chop away. If you don’t like peeling and chopping potatoes, then you can take a shortcut and buy prepped sweet potatoes in the produce section of most grocery stores. You will need about 2 lbs of peeled and chopped sweet potatoes.
Then, set the instant pot to “sauté”, add in some olive oil and once the instant pot beeps or indicates “hot” then add in the onions and garlic and sauté until the onions are translucent and slightly brown.
Add in the sweet potatoes that you so effortlessly, peeled and chopped, the stock plus some water, cinnamon, sweet paprika, chipotle pepper sauce, and a sprinkle of salt and pepper. Toss that all together, secure the lid and set the instant pot to the “soup” setting for 15 minutes. After 15 minutes, the pressure will naturally release which takes about 10 extra minutes. Once the pressure is fully released and the instant pot beeps, carefully remove the lid.

**2. SAUTE ONIONS AND GARLIC, ADD REST OF INGREDIENTS TO THE POT**

4. Puree the soup: you can use an immersion blender and do it right in the instant pot or blend it up in batches in a blender, then add it back to the instant pot.

5. Finish it off with some creamy coconut milk that brings this soup to a whole new silky, smooth level that blew me away. I still cannot believe it gets that creamy with no dairy added. A-Mazing!

Serve warm and top with dairy-free plain greek yogurt and freshly chopped cilantro.

How to store this soup

This soup can be stored easily in an airtight container in the fridge for up to 5 days. To reheat, one serving – simply heat it on high in the microwave for about 1 minute, making sure to cover it with a paper towel so it doesn’t splatter. To reheat, more than one serving – add the soup to a pot on the stove and set it to low heat and it should warm up in less than 5 minutes.

You can also freeze this soup! Once it cools completely, pour it into a couple of freezer-friendly ziplock bags, label them and then place them in the freezer, lay them flat and store for up to 2 months. To reheat, defrost the soup overnight in the fridge and heat on the stove. I love a great soup that you can easily store and freeze.

See recipe notes on how to pre prep and freeze this soup uncooked. Then pull it out of the freezer, cook it and enjoy! Prep+Freeze+Cook+Eat! Yummy!

If you like fall soups then you will also love this Instant Pot Lemony Lentil Soup!

I hope you enjoy this soup as much as my family and I did. If you do try this recipe then please leave a comment and rating below!

Expert tips for making this soup

Pick good ripe sweet potatoes that are medium in size and not too large, rich in color, and with few blemishes. This will ensure the soup has that incredible sweet potato flavor when combined with only a few other ingredients.
Use the instant pot to make this soup. Cooking this soup in the pressure cooker really gives it that extra flavor that is really incredible.
Use good quality ingredients since this recipe has very few ingredients, it is important that they are better quality for optimal taste and texture.
Use a good full fat coconut milk to get the nice creamy finish that makes this soup so amazing!

Did you make this recipe? If so, please leave a comment and rating below.

Spicy Instant Pot Sweet Potato Soup

Author: Amy Estes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 people 1x
Diet: Vegan

Print Recipe

Description

Creamy, silky, spicy instant pot sweet potato soup. Soft, tender sweet potatoes, warm cinnamon, paprika, and spicy chipotle pepper sauce, cooked perfectly in the instant pot. Finished off with creamy coconut milk and topped with red pepper flakes and fresh herbs. Vegan, gluten-free.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion (diced)
2 cloves of garlic (minced)
2 lbs. peeled and chopped sweet potatoes
4 cups vegetable stock (plus 2 cups water)
1 tablespoon chipotle pepper sauce (the sauce from a can of chipotle peppers in adobo sauce)
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can full fat coconut milk

Instructions

Set the instant pot to “Saute”, once ‘hot” add in 1 tablespoon olive oil, the chopped onion and 2 cloves of minced garlic. Stir and let that sauté until the onion is translucent and slightly brown.
Add in the chopped sweet potatoes, 4 cups of vegetable stock plus 2 cups of water, 1 tablespoon of chipotle pepper sauce, 1 teaspoon sweet paprika, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and stir that all together.
Secure the lid and set the instant pot to the ‘soup” setting for 15 minutes. After 15 minutes, the instant pot will naturally release the pressure, which takes about 10 extra minutes.
Once the pressure is fully released and the instant pot beeps, carefully remove the lid and let the soup cool down for about 5 minutes.
To puree the soup, you can use an immersion blender right in the instant pot or puree the soup in batches in a blender, then add it back to the instant pot.
Pour the can of coconut milk into a small bowl and lightly whisk it to wake up all of that flavor, then pour it into the soup and stir.
Serve warm and top with red pepper flakes and fresh herbs.

Notes

This soup can be stored easily in an airtight container in the fridge for up to 5 days. To reheat, one serving – simply heat it on high in the microwave for about 1 minute, making sure the cover it with a paper towel so it doesn’t splatter. To reheat, more than one serving – add the soup to a pot on the stove and set it to low heat and it should warm up in less than 5 minutes.
You can also freeze this soup! Once it cools completely, pour it into a couple of freezer-friendly ziplock bags, label them and then place them in the freezer, lay them flat and store for up to 2 months. To reheat, defrost the soup overnight in the fridge and heat on the stove. I love a great soup that you can easily store and freeze.
Pick good ripe sweet potatoes that are medium in size and not too large, rich in color, and with few blemishes. This will ensure the soup has that incredible sweet potato flavor when combined with only a few other ingredients.
Use the instant pot to make this soup. Cooking this soup in the pressure cooker really gives it that extra flavor that is really incredible.
Use good quality ingredients since this recipe has very few ingredients, it is important that they are better quality for optimal taste and texture.
Use a good full fat coconut milk to get the nice creamy finish that makes this soup so amazing!
You can make and store this soup in an airtight container in the refrigerator for up to 4 days.
You can freeze this soup 2 ways: 1. Cook it, let it cool completely, transfer it to a freezer-friendly ziplock bag or container and freeze for up to 2 months. To reheat: defrost in the fridge overnight then heat it up on the stovetop or in a microwave safe bowl in the microwave. 2. Chop and prep all ingredients (except the olive oil and coconut milk), place ingredients into a freezer-friendly container and freeze for up to 2 months. Instant Pot (from frozen, uncooked): Pop all ingredients from the freezer right into the Instant Pot, secure the lid and cook for 10 minutes on high pressure + 10 minutes natural release. Remove the lid, use an immersion blender or blender to blend up the soup, then fold in the coconut milk and serve.

Category: Healthy Side Dishes
Method: Instant Pot
Cuisine: American