Spicy Instant Pot Sweet Potato Soup

Spicy instant pot sweet potato soup in bowl with spoon

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.




  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm and top with red pepper flakes and fresh herbs.