Instant Pot Sweet Potato Soup
Anytime I crave a healthy and hearty meal, I make this quick and easy Instant Pot Sweet Potato Soup that is full of comforting fall flavors. The soup is incredibly smooth and creamy, naturally sweet, and it takes only 10 minutes to pressure cook, no stirring required at all! A fuss-free recipe that can be easily done on a weeknight.
Healthy instant pot recipes are straightforward to make and are on a regular rotation around here. Since pressure cooking reduces the effort and cooking time a lot, creating recipes with whole foods and simple ingredients is even easier! I enjoy comfort food as much as you do, so make sure also to try my filling Cabbage Soup and Ham and Potato Soup.
Table of contents
The earthy and woody flavors of the sweet potatoes blended with warm fall spices and cream make for a delicious and cozy soup. Not only does this dish highlight those flavors, but it can also be prepared using just a few healthy ingredients. The best part is that the recipe is so versatile, it is naturally gluten-free, and you can make it vegan or vegetarian.
Thanks to the easy hands-off preparation, I usually make a double batch and freeze some for later. In my opinion, this easy soup recipe can be a delicious crowd-pleasing appetizer or side dish on a special occasion like Thanksgiving. The one-pot potato soup is silky smooth, and each spoonful tastes gourmet and nourishing.
Why you will love this recipe
- The perfect wintertime dish: Whether I serve it as an appetizer, starter, or meal, this soup is an excellent choice for cozy dinners.
- Cooks fast and easy: With just a handful of ingredients and a few steps, my recipe is simple and fast. The Instant Pot cooks it in a fraction of the time, without any stirring involved! Also, everything is cooked in one pot, making cleaning a breeze.
- Frugal: I can make enough soup to feed my family with leftovers for under $10, making it a budget-friendly meal that is also delicious.
- Vegetarian or vegan: It can be made vegetarian or vegan by just changing the cream.
What you will need
- Sweet potatoes: I use six cups of diced organic sweet potatoes.
- Herbs and spices: Fresh minced ginger, ground nutmeg, ground cinnamon, ground cloves, and a pinch of cayenne pepper all blend to give the soup a nutty, floral, sweet, and slightly spicy herbal flavor. Sea salt and black pepper are also added to taste.
- Wet ingredients: Low-sodium vegetable broth is the base ingredient to bring everything together. I use the low-sodium variety so I can control the amount of salt added. I also add heavy cream to give it a silky, rich texture with a velvety consistency.
- Aromatics: Freshly diced yellow onion adds an umami depth to enhance the overall taste, while garlic brings complexity with rich layers of sweetness and savory flavors.
How to make
Sauté the aromatics: First, I turn the pot to saute, and when it is hot, I add some olive oil and cook the onions for two minutes. Then, I add the garlic and saute it for 30 seconds.
Cook the soup: I add the remaining ingredients, stir, close the lid, and set it to high pressure for 10 minutes.
Mash: Afterward, I let the pressure naturally release for 15 minutes, then open the lid carefully before using a masher or immersion blender to mash the potatoes.
Thin it and serve: If it is too thick, I add a bit more cream or broth before serving.
Expert tip
Best way to chop sweet potatoes for soup
They must be chopped into uniform cubes, so they cook evenly. If some of them are large while others are small, the large ones probably will not get done as they should, and the smaller ones will be mushy. The way I do it is to peel the potatoes first, then cut them in half lengthwise. Then, I slice them into quarters and then into strips before chopping them into small, even-sized cubes.
More tips to consider:
- Be sure to use a sharp knife when slicing and chopping the potatoes.
- Slice a piece off the side of the potato to make it sit flat for easier slicing.
- It does not have to be mashed completely. If chunky soup is your thing, leave it chunky.
- If there is too much liquid, use a ladle to scoop out excess before blending it.
- In addition, do not rush and make sure you do a natural release. If you open the valve immediately, hot liquid may erupt through the valve.
Recipe variations and add-ins:
- Vegan soup: To make this a vegan version, use coconut cream instead of heavy cream.
- Add veggies: For a heartier version, I like to add some chopped carrots, peas, bell peppers, corn, and tomatoes.
- Curry: As an alternative, add extra flavor to this meal by stirring in one tablespoon of red curry paste.
- Tortilla avocado potato soup: For a crunchier soup, add a cup of tortilla strips to the pot when cooking, and then add more when serving. When I do this, I often add some chopped avocados to the soup as well.
- Creamier soup: Sometimes I add one Yukon gold potato, peeled and chopped, to the pot for a creamier soup base.
- Make it crack: Add some crumbled bacon, shredded cheddar cheese, and some of my homemade ranch seasoning to make this soup as addictive as… well, you know.
- Nut butter: Just like the curry, you can add some almond butter or peanut butter to this flavorful soup.
- Fresh herbs: Chop some fresh rosemary and thyme and saute them with the onion and garlic.
- Protein: In addition, make it a hearty soup by stirring in some shredded chicken, red lentils, or beans.
- Slow Cooker: Follow these simple steps to make this delicious sweet potato soup in the crockpot.
Serving suggestions:
I like to garnish my soup with chopped peanuts, cilantro, and a drizzle of olive oil and cream for an extra layer of texture and flavor. I serve it with these Amish potato dinner rolls because they are so fluffy and buttery. The homemade sweet potato soup pairs perfectly with any meat, but I particularly enjoy it with my crispy air-fried turkey breast. It is also quick to make, taking just an hour, and turns out incredibly juicy.
If I serve this soup for lunch, I usually have it with sandwiches. Any kind will do, because sweet potatoes pair well with a variety of dishes, from grilled cheese to my chopped Italian sandwich with deli meats and cheese on a deli roll. This hoagie went viral after being shown on TikTok a few years ago, so I had to try it myself! For dessert, my sweet potato pie cupcakes pair perfectly with this soup and are quick and easy to make.
How to store leftovers:
- Refrigerate: This soup will stay fresh in an airtight container in the fridge for several days.
- Freezing: I freeze my leftovers in freezer bags, laying them flat, for up to three months.
- Defrost: When I am ready to serve the soup, I put it in the fridge overnight to let it thaw.
- Reheating: The soup is easy to reheat in a saucepan on medium-low until it is warmed through.
Frequently asked questions
I always look for potatoes with smooth, firm skin that is all one color, whether they are red, orange, or brown, depending on the type of sweet potato I am buying. The smaller, thinner ones are sweeter and have a better flavor for soup. When I squeeze them, they should feel firm but not too hard, and there should not be any bruises or damaged spots.
It is possible that there was too much liquid in the recipe or that the potatoes themselves had too much liquid in them. To fix this, I would use a ladle to scoop out the excess water. If that is not working, using a thickening agent would be the best idea. I would mix one tablespoon of cornstarch with one tablespoon of cold water in a small bowl until the cornstarch is dissolved. Then, I add it to the soup and stir it until it thickens.
This is a sign of spoiled sweet potatoes. It comes from acids in sweet potatoes when they go bad. Other signs are soft or mushy potatoes or any kind of discoloration, like brown or black spots. Also, if they smell even a little bit off, I would not use them. Or if the potatoes are sprouting, the sprouts can cause a bitter taste. Do not just try to cover it up. A sour flavor could be a sign of food poisoning.
Overprocessing or stirring too vigorously can cause the potatoes to release excessive starch. This can make the soup feel gluey or gummy. Only blend the soup until it is smooth. Further mixing will make it gooey. This can also happen from using the wrong type of sweet potatoes. Look for the ones with orange or red skin and orange flesh. White and yellow varieties have more starch.
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Instant Pot Sweet Potato Soup
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 cups low-sodium vegetable broth plus more if needed
- 1 cup heavy cream
- 6 cups diced sweet potatoes
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1/8 teaspoon ground cloves
- Freshly ground black pepper
Toppings:
- Chopped fresh cilantro
- Chopped peanuts
- Drizzle of cream
Instructions
- Select the SAUTE function on HIGH and wait until it reads HOT. Add oil and, once shimmering, cook the onion for 2 minutes.
- Add garlic and ginger, and cook for an additional 30 seconds.
- Add the rest of the ingredients from the SOUP section.
- Close and lock the lid, point the valve to "Sealed," and manually set the timer to pressure cook for 10 minutes at high pressure.
- After the cooking is complete, allow for a natural pressure release for 15 minutes. Then, carefully open the lid.
- Mash the soup using a potato masher or a blender. If the soup is too thick, add more warm cream or warm broth to thin it out.
- Serve garnished with cream, cilantro, and peanuts.
Video
Notes
Best way to chop sweet potatoes for soup
They must be chopped into uniform cubes, so they cook evenly. If some of them are large while others are small, the large ones probably will not get done as they should, and the smaller ones will be mushy. The way I do it is to peel the potatoes first, then cut them in half lengthwise. Then, I slice them into quarters and then into strips before chopping them into small, even-sized cubes.More tips to consider:
- Be sure to use a sharp knife when slicing and chopping the potatoes.
- Slice a piece off the side of the potato to make it sit flat for easier slicing.
- It does not have to be mashed completely. If chunky soup is your thing, leave it chunky.
- If there is too much liquid, use a ladle to scoop out excess before blending it.
- In addition, do not rush and make sure you do a natural release. If you open the valve immediately, hot liquid may erupt through the valve.