Instant Pot Sweet Potato Soup
This easy dump-and-go Instant Pot Sweet Potato Soup is a warm and comforting soup for fall and winter. A creamy soup made with sweet potatoes, carrots, ginger, coconut milk and aromatic spices!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon Oil (I used avocado oil)
- 1 cup Onions (sliced, I used yellow onions)
- 1 1/2 pound Sweet Potato (about 4 small, peeled and cut into 2-inch pieces. )
- 1/2 pound Carrots (about 5, peeled and cut into 2-inch pieces. )
- 1 teaspoon Ginger (grated )
- 3 cloves Garlic
- 3 cups Vegetable Broth
- 1 cup Coconut Milk
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Cinnamon (Dalchini)
- 1 teaspoon Paprika (adjust to taste )
- 1 teaspoon Salt (adjust to taste )
Instructions
- 1
Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
- 2
Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
- 3
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- 4
Stir in coconut milk. Top with your choice of garnishes and serve.