You know those days? The ones where the clock is ticking, dinner feels like a mountain to climb, and all you want is something warm, comforting, and utterly delicious without a fuss? Yeah, I live for those days because they usually lead to an amazing recipe discovery, or in this case, a tried-and-true lifesaver! This Instant Pot Sweet Potato Soup is one of those recipes that has become a staple in my kitchen. It’s like a hug in a bowl, and honestly, it’s so ridiculously simple, I almost feel guilty sharing it. Almost! It’s got that creamy, slightly sweet, perfectly spiced flavor that just hits all the right notes. If you’ve ever loved a classic butternut squash soup, this sweet potato version takes it up a notch, bringing a richer, earthier sweetness that’s just divine, especially when that chill is in the air.
What is a sweet potato soup?
So, what exactly is this magical Instant Pot Sweet Potato Soup? At its heart, it’s a lusciously smooth and incredibly flavorful soup made primarily from sweet potatoes, cooked to tender perfection in the fast and efficient Instant Pot. Think of it as a velvety hug that’s packed with nutrients and sunshine-bright flavor. The “Instant Pot” part is key here – it dramatically cuts down the cooking time, transforming humble sweet potatoes into a creamy delight in a fraction of the usual time. It’s not overly complicated; it’s essentially sweet potatoes, some aromatics like onion and garlic, a touch of broth, and a few spices that really make the sweet potato shine. It’s comforting without being heavy, and it’s the kind of soup that makes even the pickiest eaters ask for seconds. It’s like my grandma’s traditional stovetop soup, but supercharged for modern, busy life.
Why you’ll love this recipe?
Oh, where do I even begin with why you’re going to fall head over heels for this Instant Pot Sweet Potato Soup? First off, the flavor is just out of this world. The sweet potatoes lend a natural, deep sweetness that’s perfectly balanced by a whisper of warm spices like cinnamon and nutmeg. It’s not cloyingly sweet, mind you, but more of a comforting, earthy sweetness that makes you feel good from the inside out. Then there’s the simplicity. Seriously, it’s a game-changer. You toss everything into the Instant Pot, press a few buttons, and walk away. When it’s done, you’ve got a creamy, dreamy soup ready to be blended. No babysitting a pot on the stove, no endless stirring. It’s the ultimate set-it-and-forget-it meal, perfect for those nights when you’d rather collapse on the couch than spend an hour in the kitchen. And the cost-efficiency? Absolutely brilliant. Sweet potatoes are generally very budget-friendly, and the rest of the ingredients are pantry staples. You get a gourmet-tasting meal without breaking the bank, which is a win-win in my book. What I love most about this recipe, though, is its versatility. It’s fantastic on its own, but it’s also a blank canvas for toppings! Crispy croutons, a swirl of cream, some toasted pepitas – the options are endless. It’s so much more approachable than, say, a complicated pumpkin pie for dessert, but delivers that same cozy, autumnal vibe. It’s my go-to when I’m craving something a little sweet and deeply satisfying but don’t have the energy for anything elaborate. It’s truly the best of all worlds!
How do I make instant pot sweet potato soup?
Quick Overview
This Instant Pot Sweet Potato Soup is incredibly straightforward. You’ll sauté some aromatics, add your cubed sweet potatoes and liquid, pressure cook until tender, then blend it all up until luxuriously smooth. The Instant Pot does all the heavy lifting, ensuring perfectly cooked sweet potatoes with minimal effort. It’s the kind of recipe that proves you don’t need hours to create something truly special. Just a few simple steps and you’re on your way to a bowl of pure comfort. What makes this method special is how quickly it unlocks all the natural sweetness and creamy texture of the sweet potatoes without any mushiness.
Ingredients
For the main soup:
2 tablespoons olive oil or butter
1 large yellow onion, chopped
2 cloves garlic, minced
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 3-4 medium sweet potatoes)
4 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/2 cup milk (dairy or non-dairy like coconut or almond milk), for extra creaminess (optional)
For Garnishing (Optional):
Toasted pumpkin seeds (pepitas)
A swirl of heavy cream or coconut cream
Fresh chives, chopped
A pinch of extra cinnamon or nutmeg
Step-by-Step Instructions
Step 1: Sauté Aromatics
Turn your Instant Pot to the “Sauté” function. Add the olive oil or butter. Once shimmering, add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step builds a really nice flavor foundation for the soup.
Step 2: Add Sweet Potatoes and Broth
Turn off the “Sauté” function. Add the cubed sweet potatoes to the Instant Pot. Pour in the vegetable broth. Make sure the liquid level is below the “max fill” line. Add the cinnamon, ginger, nutmeg, salt, and pepper. Give everything a good stir to combine.
Step 3: Pressure Cook
Secure the lid on your Instant Pot and set the valve to “Sealing.” Select the “Pressure Cook” (or “Manual”) setting and set the timer for 10 minutes on high pressure. Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes (NPR – Natural Pressure Release), then carefully switch the valve to “Venting” to release any remaining pressure. This natural release period helps the sweet potatoes become extra tender.
Step 4: Blend Until Smooth
Carefully open the lid. The sweet potatoes should be very tender. Use an immersion blender directly in the pot to blend the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (making sure to vent the lid to let steam escape) and blend until smooth, then return it to the pot. If you’re using milk for extra creaminess, stir it in now and blend for another few seconds.
Step 5: Adjust Seasoning and Serve
Taste the soup and adjust salt and pepper as needed. If it’s too thick for your liking, you can add a little more broth or water until it reaches your desired consistency. Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, a swirl of cream, or fresh chives if desired. Enjoy immediately!
What to Serve It With
This Instant Pot Sweet Potato Soup is a chameleon when it comes to pairings! For breakfast, I love serving a smaller portion alongside a piece of hearty, toasted whole-grain bread or even a few of my favorite easy oat muffins. It’s a wonderfully warming start to the day, especially on a chilly morning. For brunch, it steps up its game beautifully. Imagine a small ramekin of this vibrant soup as a starter before some fluffy pancakes or a savory quiche. A sprinkle of fresh chives and a drizzle of crème fraîche takes it to elegant territory. As a dessert, believe it or not, a very small, demitasse cup of this soup, perhaps with a tiny pinch of cardamom added to the spices, can be surprisingly delightful and sophisticated – it satisfies that craving for something sweet and comforting without being heavy. But my absolute favorite way to enjoy it is for cozy snacks or light dinners. A big bowl of this soup with a side of crusty sourdough bread for dipping is pure comfort. Sometimes, I’ll even add some shredded rotisserie chicken to make it a more complete meal. My family also loves it with a simple grilled cheese sandwich – the sweet and savory combination is a classic for a reason!
Top Tips for Perfecting Your Instant Pot Sweet Potato Soup
Okay, so you’ve got the basic recipe, but let me share a few little secrets I’ve picked up over the years to make this Instant Pot Sweet Potato Soup absolutely sing. First, when you’re cubing your sweet potatoes, try to keep them roughly the same size. This ensures they all cook evenly in the Instant Pot. If you have some giant chunks and some tiny ones, you might end up with a few that are a bit too soft and some still a tad firm, which can affect the final texture when you blend. I’ve learned that about 1-inch cubes are perfect. When it comes to blending, I’m all about that smooth, velvety texture. An immersion blender is my best friend here because you can blend it right in the pot, saving on dishes. Just make sure to keep the blender head submerged to avoid splattering. If you use a regular blender, be SUPER careful with hot liquids. Always vent the lid or remove the center piece and cover with a kitchen towel to let steam escape. You don’t want a soup volcano in your kitchen! For ingredient swaps, I’ve experimented a bit. If you’re out of sweet potatoes, butternut squash is a fantastic substitute, though it might be slightly less sweet. I’ve also tested this with almond milk instead of dairy milk, and it actually made it even creamier without altering the flavor much – a great option if you’re dairy-free! When it comes to baking tips (wait, this is a soup!), think about flavor development. Don’t skip sautéing the onions and garlic; it really does make a difference. And seasoning is key. Taste and adjust that salt and pepper at the end! Sometimes sweet potatoes need a little extra boost to really pop. If you want to amp up the spice, a tiny pinch of cayenne pepper can add a subtle warmth that’s lovely. Honestly, the biggest takeaway is to trust your palate. This recipe is forgiving, and the more you make it, the more you’ll understand how to tweak it to your perfect liking.
Storing and Reheating Tips
This Instant Pot Sweet Potato Soup is a dream for leftovers, which is why I often make a double batch. At room temperature, it’s best to let it cool down a bit before covering and storing. It should be fine for about two hours on the counter if your kitchen isn’t too warm. For refrigerator storage, this soup is fantastic for about 4-5 days. I always store it in an airtight container. Glass containers are my favorite because they don’t absorb odors. Make sure it’s completely cooled before sealing the lid and popping it into the fridge. When it comes to freezer instructions, this soup freezes like a champ. Let it cool completely, then ladle it into freezer-safe containers or heavy-duty freezer bags. I like to portion it out into single-serving sizes so I can just grab what I need. It should last up to 3 months in the freezer. To thaw, the best method is to transfer it from the freezer to the refrigerator overnight. You can then reheat it on the stovetop over low heat, stirring occasionally, or pop it into the microwave. If it seems a little thick after thawing, you can always stir in a splash of broth or milk to loosen it up. As for the glaze timing, if you’re storing it for later, I’d definitely recommend serving it unglazed. Add any garnishes like cream or pepitas right before serving after it’s been reheated. This keeps everything fresh and looking its best!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Instant Pot Sweet Potato Soup! I really hope you give this a try, especially if you’re looking for a meal that’s both incredibly nourishing and ridiculously easy. It’s the kind of dish that makes you feel good about what you’re feeding your family, and honestly, the minimal cleanup is a huge bonus in my book. The combination of that natural sweetness, the warming spices, and the velvety texture is just pure comfort. If you love this recipe, you might also enjoy my Creamy Tomato Basil Soup or my quick Chicken Noodle Soup for more cozy meal inspiration. They’re all designed to be fuss-free and family-pleasing. I can’t wait to hear how your Instant Pot Sweet Potato Soup turns out! Please leave a comment below and let me know what you think, or share any fun twists you tried. Happy cooking, and more importantly, happy eating!
Instant Pot Sweet Potato Tortilla Soup
Ingredients
Soup Ingredients
- 0.5 medium onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and minced
- 2 large sweet potatoes peeled and diced
- 1 28-ounce can fire roasted crushed tomatoes
- 6 cups vegetable broth
- 1 tablespoon chili powder
- 2 chipotle peppers in adobo minced, or a dash of chipotle powder
- 1.5 cups sweet corn optional
Tortilla Strips
- 12 corn tortillas cut into small strips
- oil for frying
Toppings
- avocado
- cotija or queso fresco
- cilantro
- red onion
- lime wedges
Instructions
Preparation Steps
- Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
- Heat the oil in a heavy pan over medium-high heat. Working in batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs, drain on paper towels, and sprinkle with salt.
- Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with toppings. Highly recommend avocado and lime.
