Sweet, inviting, and made for sharing, Instant Pot Sweet Potato Soup is a vegan, vegetarian American soup made with oil, garlic, and ginger in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6
- Category: Soup
- Cuisine: American
Ingredients
- 2 tablespoons oil
- 3 cloves garlic (minced)
- 1/2 inch ginger (minced)
- 1 medium yellow onion (chopped)
- 2 large carrot (chopped, (about 1/2 pound))
- 4 medium sweet potatoes (cut into 1 inch pieces, (about 1.5 pounds))
- 4 cups vegetable broth
- 1 cup full fat coconut milk
Spices
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- salt & pepper (to taste)
Garnish
- coconut cream
- cilantro
- roasted slivered almonds
Method
Instant Pot Instructions
- Press SAUTE on Instant Pot. Heat oil, add onion and carrot. Saute till the onions are soft and translucent.
- Then add the minced ginger, garlic, and cook for a minute or until it’s fragrant.
- Switch off the SAUTE setting. Add sweet potatoes, ground cumin, red chili powder, salt, pepper, and vegetable broth to an Instant Pot pressure cooker. Mix everything well.
- Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 10 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Use an immersion blender to puree the soup until smooth. (Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
- Stir in the coconut milk. Adjust the seasonings at this stage.
- Serve warm, garnish if desired.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
