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
Scale
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.
