This delicious hearty soup recipe can easily be adapted to take advantage of whatever fresh vegetables and herbs you happen to have on hand. This healthy soup isn’t just a cold day. Not only is this yummy soup comfort food, but also a great help to the immune system, especially using such fresh ingredients. Sweet potatoes are starchy root vegetables that are high in antioxidants, fiber and vitamin A.
Note: This recipe is written with Instant Pot® instructions. The in-process photographs were shot using a traditional pressure cooker. Follow cooking guidelines for your specific pressure cooker.
What is an Instant Pot®?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It is an electric pressure cooker, used for pressure cooking, which means it cooks food under high pressure, significantly reducing the cooking time.
It has a number of preset programs for selecting the desired cooking process, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
This instant pot sweet potato soup recipe can be a family favorite with cooking time just around 40 minutes. Substitute or add any of your favorite vegetables. Serve it as a side dish or the main course. Either way, enjoy this delicious soup anytime with a salad or dinner rolls. You can’t go wrong with this delicious sweet potato soup. Next time you find yourself with a bunch of vegetables, you know you’ve got the perfect recipe!
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Ingredients + Variations
- 1 tablespoon extra virgin olive oil or avocado oil
- 4 cloves garlic, minced
- 4 large carrots, diced
- 4 large stalks celery, diced
- 1 medium red onion, chopped
- 1/4 teaspoon crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 cups chicken broth or vegetable broth, preferably organic
- 1 lb. sweet potatoes, cut into 1” chunks
- 2 bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 cups fresh baby spinach or arugula
- 2 tablespoon fresh lime juice
- Parmesan cheese, freshly shaved or grated
Equipment
- Instant Pot or pressure cooker
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® and select the saute setting. Add garlic, carrots, celery, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste.
- Sauté, stirring occasionally, 4-5 minutes until fragrant and the vegetables start to develop some color. Deglaze by adding broth and scrapping any brown bits off the bottom of the pot. Press cancel.
- Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check to be sure seal is in place, the vent is turned to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to naturally release for 10 minutes, then manually quick release any remaining pressure.
- Remove lid and discard bay leaves and woody stems. Stir in fresh baby spinach or arugula and lime juice. Taste and adjust seasonings by adding additional salt and black pepper, if desired.
- Ladle into bowls, top with freshly shaved or grated Parmesan cheese and enjoy!
Cooking Tips
- The best vegetable soups use fresh, simple ingredients. Feel free to add or substitute your favorite hot soup veggies such as green beans, bell peppers, butternut squash, red lentils, beans or whatever strikes your fancy.
Serving
You can serve this Instant Pot vegetable soup as an appetizer, a side, or even a meal!
Accompany the soup with crusty bread for dipping – it’s a great way to get every last delicious drop!
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Pressure Cooker Sweet Potato Vegetable Soup
This delicious hearty soup recipe can easily be adapted to take advantage of whatever fresh vegetables and herbs you happen to have on hand. This healthy soup isn't just a cold day. Not only is this yummy soup comfort food, but also a great help to the immune system, especially using such fresh ingredients. Sweet potatoes are starchy root vegetables that are high in antioxidants, fiber and vitamin A.
This instant pot sweet potato soup recipe can be a family favorite with cooking time just around 40 minutes. Substitute or add any of your favorite vegetables. Serve it as a side dish or the main course. Either way, enjoy this delicious soup anytime with a salad or dinner rolls. You can't go wrong with this delicious sweet potato soup. Next time you find yourself with a bunch of vegetables, you know you've got the perfect recipe!
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 4 large carrots, diced
- 4 large stalks celery, diced
- 1 medium red onion, chopped
- 1/4 teaspoon crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 cups chicken or vegetable broth, preferably organic
- 1 lb. sweet potatoes, cut into 1” chunks
- 2 bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 cups fresh baby spinach or arugula
- 2 tablespoons fresh lime juice
- Parmesan cheese, freshly shaved or grated
Instructions
- Add olive oil to Instant Pot® and select the saute setting. Add garlic, carrots, celery, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste.
- Sauté, stirring occasionally, 4-5 minutes until fragrant and the vegetables start to develop some color. Deglaze by adding broth and scrapping any brown bits off the bottom of the pot. Press cancel.
- Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check to be sure seal is in place, the vent is turned to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard bay leaves and woody stems. Stir in fresh baby spinach or arugula and lime juice. Taste and adjust seasonings by adding additional salt and black pepper, if desired.
- Ladle into bowls, top with freshly shaved or grated Parmesan cheese and enjoy!