Description
This Instant Pot Sweet Potato Soup is loaded with cozy flavors like cinnamon and paprika and it comes together in about 20 minutes thanks to the Instant Pot! It is a healthy, filling soup that also freezes and reheats beautifully!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves of garlic (minced)
- 2 pounds peeled and chopped sweet potatoes
- 3 cups vegetable stock
- 1 cup 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
- 2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream – optional
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, vegetable stock , water, chipotle pepper sauce, sweet paprika, ground cinnamon, kosher salt, and 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. Some pots will count down the 10 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. If you are pureeing the soup in the pot then unplug the Instant Pot first as a safety measure.
- Finally, stir in the cream for a delicious creamy finish to the soup.
- Serve warm and top with more cream 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Side Dishes
- Method: Instant Pot
- Cuisine: American
