If you’ve been searching for a cozy, flavorful soup that feels like a warm hug in a bowl, look no further than this Instant Pot Sweet Potato Soup Recipe. It’s creamy, comforting, and packed with just the right balance of smoky and slightly sweet spices. What makes this soup truly special is how effortlessly the Instant Pot transforms simple ingredients into a velvety, rich dish that’s perfect for any season. Whether you’re a busy weeknight cook or looking to impress guests with minimal fuss, this recipe will quickly become your go-to for satisfying, soul-soothing goodness.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity of the ingredients, each carefully chosen to build layers of flavor, texture, and vibrant color. From the sweet, earthy potatoes to the warm spices, you’ll find every item indispensable to crafting this delicious soup.
- Olive oil (1 tablespoon): Adds a subtle fruity richness and helps soften the onion.
- Onion (1/2 medium, chopped): Provides a savory base that balances the sweetness of the potatoes.
- Sweet potatoes (2 pounds, peeled and cut into 2″ pieces): The star ingredient, delivering natural sweetness and creamy texture.
- Vegetable or chicken broth (4 cups): Enhances the flavor and forms the soupy base.
- Water (1 cup): Helps adjust the consistency of the soup.
- Garlic (4 cloves, minced): Brings depth and a gentle pungency that complements the sweet potatoes.
- Smoked paprika (1 teaspoon): Adds a smoky warmth that makes the soup uniquely comforting.
- Ground cinnamon (1/2 teaspoon): Brings a hint of sweetness and warmth that enhances the soup’s complexity.
- Salt & pepper (to taste): Essential seasonings that elevate all the flavors.
- Heavy cream or coconut milk (optional, to taste): Makes the soup luxuriously creamy while adding richness.
How to Make Instant Pot Sweet Potato Soup Recipe
Step 1: Prep Your Ingredients
Start by chopping half an onion and peeling the sweet potatoes, cutting them into roughly 2-inch pieces. Getting this prep done upfront speeds up your cooking time and makes the process smooth and enjoyable.
Step 2: Sauté the Onion
Turn your Instant Pot to sauté mode and add olive oil. Once heated, toss in the chopped onion and cook for about 5 minutes until it turns translucent and fragrant. This step unlocks the onion’s natural sweetness and forms the flavor base for the soup.
Step 3: Combine Everything in the Instant Pot
Add the sweet potatoes, broth, water, minced garlic, smoked paprika, and ground cinnamon directly into the pot. Give it a good stir. Important: make sure the valve is set to “sealing” before selecting high pressure for 10 minutes. The pressure cooker will take 10 to 15 minutes to build steam and reach pressure before the countdown begins.
Step 4: Quick Release the Pressure
When cooking finishes, carefully do a quick release to let out the steam. This keeps your sweet potatoes perfectly tender while maintaining the vibrant flavors without overcooking.
Step 5: Blend the Soup Until Smooth
Use an immersion blender directly in the pot or transfer the soup in batches to a blender and blend until silky smooth. If the soup is too hot, let it cool a bit before blending. Taste and season generously with salt and pepper—you’ll find it really brings out the flavors. If you like, stir in heavy cream or coconut milk for an extra touch of creaminess. Start with half a cup and add more if you want it richer.
How to Serve Instant Pot Sweet Potato Soup Recipe
Garnishes
To make your bowl as inviting as possible, consider adding a swirl of cream or coconut milk for visual appeal and extra richness. Crispy croutons, toasted pumpkin seeds, or a sprinkle of fresh herbs like cilantro or parsley add delightful texture and fresh contrasts.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette for dipping. For a heartier meal, serve it alongside a crisp salad dressed with a tangy vinaigrette to balance out the soup’s natural sweetness.
Creative Ways to Present
Serve this soup in rustic bowls or colorful mugs for a homey vibe. Layering in a bit of grated sharp cheddar or a dollop of Greek yogurt on top can add a lovely tang that cuts through the richness, creating an exciting flavor twist that guests will remember.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its fresh flavor and creamy texture. Before serving, give it a good stir as ingredients may settle.
Freezing
Instant Pot Sweet Potato Soup Recipe freezes well, making it perfect for meal prep. Portion the soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge to maintain the best texture.
Reheating
When you’re ready to enjoy leftovers, reheat the soup gently on the stovetop over medium-low heat, stirring frequently. Alternatively, microwave in short bursts, stirring in between until piping hot. Add a splash of broth or water if it thickens too much.
FAQs
Can I use regular potatoes instead of sweet potatoes?
You can substitute with regular potatoes, but the soup will have a different flavor profile and sweetness level. Sweet potatoes give this recipe its signature warmth and richness that are hard to replicate.
Is it necessary to use smoked paprika?
Smoked paprika adds a beautiful depth, but if you don’t have it, regular paprika works fine. The soup will just have a slightly different smoky note, which is still delicious.
Can I make this soup vegan?
Absolutely! Use vegetable broth and coconut milk instead of chicken broth and cream, and you’ll have a totally plant-based, creamy, and satisfying Instant Pot Sweet Potato Soup Recipe.
How thick is this soup supposed to be?
The soup should be thick enough to coat a spoon but still smooth and pourable. You can adjust the thickness by adding more broth or water when blending to suit your preference.
What other spices can I add?
Feel free to experiment! Nutmeg, cumin, or even a touch of chili powder work well. Just remember to start with small amounts since the core flavors of smoked paprika and cinnamon really shine here.
Final Thoughts
This Instant Pot Sweet Potato Soup Recipe is a must-try if you’re craving an easy, delicious meal that comes together quickly without sacrificing flavor or comfort. It’s the kind of dish that warms your soul and brings people around the table with smiles. Jump in and make this soup your own—you’ll be amazed at how such simple ingredients can create something truly special! Happy cooking!
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Instant Pot Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (including time for pressure buildup and release)
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Sweet Potato Soup is a creamy, comforting, and flavorful dish perfect for any season. Made with tender sweet potatoes, aromatic spices like smoked paprika and cinnamon, and blended to silky smooth perfection, it’s quick and easy to prepare using the pressure cooker. Optional cream or coconut milk adds a luscious finish, making it a delicious meal for any time of day.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 4 cups vegetable or chicken broth
- 1 cup water
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cinnamon
- Salt & pepper, to taste
- Heavy cream or coconut milk, to taste (optional)
Instructions
- Prepare Ingredients: Peel and roughly chop the sweet potatoes into about 2-inch pieces. Chop half a medium onion and mince the garlic cloves.
- Sauté Onion: Turn on the Instant Pot and add olive oil. Sauté the chopped onion for about 5 minutes until softened and fragrant, using the built-in sauté function.
- Add Remaining Ingredients and Pressure Cook: Add the sweet potatoes, broth, water, minced garlic, smoked paprika, and ground cinnamon to the Instant Pot. Secure the lid and set the valve to ‘sealing.’ Cook on high pressure for 10 minutes. Note that it will take 10 to 15 minutes for the pot to come up to pressure before the cooking timer starts.
- Release Pressure: When the cooking time ends, perform a quick release by carefully moving the valve to ‘venting’ to release steam and pressure safely.
- Blend the Soup: Once the pressure is fully released, remove the lid. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth. Let the soup cool slightly if needed to avoid splatter and burns. Season with salt and pepper generously to taste. Optionally, stir in heavy cream or coconut milk starting with 1/2 cup and adjust to preferred creaminess.
Notes
- You can substitute vegetable broth for chicken broth to make this soup vegetarian.
- Adjust the amount of smoked paprika for a smokier or milder flavor.
- Be cautious when blending hot soup to avoid burns; let it cool slightly or blend in batches.
- For a creamier texture, add heavy cream or coconut milk; otherwise, the soup is deliciously smooth and dairy-free.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
