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!
Recently, we have been enjoying a lot of sweet potato recipes, either roasted in the air fryer or cooked in the instant pot. I wanted to share this delicious sweet potato soup with you, made with ginger and creamy coconut milk.
This soup is so easy to make with just putting in all the ingredients in the instant pot and cooking. Then puree with an immersion blender and enjoy!
This soup is the best if you are following a vegan, gluten-free or paleo diet. I add coconut milk to this soup for extra creaminess and also to keep it dairy-free.
This creamy soup is also perfect for babies and toddlers as it is full of nutrition. It contains ginger, and all the healthy filling vegetables to keep their hunger pangs at bay.
Also, this gluten-free sweet potato soup contains fresh carrots that are filled with beta-carotene and other wonderful nutrients.
How to make Sweet Potato Soup in the Instant Pot?
Before getting started, wash and peel the sweet potatoes and carrots. Chop them into small chunks. Slice the onions, grate ginger and peel the garlic.
- Add the onions, sweet potatoes, carrot, ginger, garlic along with the spices to the pressure cooker steel insert.
- Add the required amount of water and stir them well.
- Close the lid with the vent in the sealing position. Set the Instant pot on high pressure for 10 minutes.
- When the pressure cooking is done, let the pressure release manually.
- Open the pot and blend the soup smooth using an immersion blender or transfer to a regular blender and puree. If using a regular blender, let the ingredients cool a bit before blending.
- Finally, add the coconut milk and top it off with the garnishes of your choice.
Pro-Tips
- Use orange or red-skinned sweet potatoes. They are sweeter and creamier.
- If you like your sweet potato bisque smooth and creamy, use the immersion blender.
- If you want it chunky, then a potato masher would work great.
- You can make this soup in a slow cooker or on the stovetop too, check out the recipe card for more details.
- Some garnishing ideas - parsley, pepitas, red chili flakes, sesame seeds, crushed peanuts, chopped cashews or coconut milk.
Variations
- Give this sweet potato soup a Thai twist, by adding some Thai Red Curry paste.
- You can also add lentils to this soup before pressure cooking.
- You can also add other veggies like beets, squash, pumpkin, or apples.
Common questions
Yes, this soup is very nutritious with a healthy amount of beta-carotene and Vitamin A. It helps in managing diabetes, lowers the risk of cancer, and comes with many other health benefits.
You can store this soup in the refrigerator for up to 4 days in an air tight container.
Yes, this soup can easily be freezed. Let the soup cool completely, then freeze in as individual portions. To enjoy, defrost the soup the night before. Heat in a saucepan or in the microwave.
You can double this recipe in a 6qt or larger instant pot. The cooking time will remain the same.
Hope you enjoy this easy and delicious Sweet Potato Soup!
Want more healthy soups? I have got you covered:
Instant Pot Sweet Potato Soup
Ingredients
- 1 tablespoon Oil I used avocado oil
- 1 cup Onions sliced, I used yellow onions
- 1 ½ pound Sweet Potato about 4 small, peeled and cut into 2 inch pieces.
- ½ pound Carrots about 8-10, peeled and cut into 2 inch pieces.
- 1 teaspoon Ginger grated
- 3 cloves Garlic
- 3 cups Vegetable Broth
- 1 cup Coconut Milk
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- ½ teaspoon Cinnamon (Dalchini)
- 1 teaspoon Paprika adjust to taste
- 1 teaspoon Salt adjust to taste
Instructions
- Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
- Pressure cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release manually.
- 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.
- Stir in coconut milk. Top with your choice of garnishes and serve.
Notes
- Parsley
- Lime juice
- Pepitas
- Red chili flakes
- Sesame seeds
- Crushed peanuts or chopped cashews
- Add Thai curry paste, to make this a Thai Curried Sweet Potato Soup
- Add half a cup of lentils along with sweet potato and carrots before pressure cooking to make this a Sweet Potato Lentil Soup.
- Add other veggies such as beets, squash, pumpkin, or apples.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Joanne Schultz says
Yum, this is great! I had bought what I thought was cubed butternut squash (it was sweet potatoes!)that had been reduced in price & I foodsavered & froze it.
I decided to make soup and did a search for sweet potato soup & instant pot & found this recipe! I love that with instant pot that one can dump in frozen stuff & it will just take longer to get up to pressure!
I love that you include nutritional information.
I will definitely make this again!
Dan Farkas says
Love it! Made it today, yummy! Thank you so much for sharing.
Meeta Arora says
Hi Dan - Happy to hear you enjoyed the soup!
Rajinder Nagi says
Hi Meeta, made this soup and really enjoyed it, made without coconut milk but added fresh coriander and some sambhar masala!
Thanks for yummy recipe
🙂
Piping Pot Curry says
Hi - That's fantastic to hear. Thank you for sharing back 🙂
Piping Pot Curry says
Hello - That makes me really pleased. Thank you for sharing back.
Karishma says
This looks good. Do you have an alternative to the coconut milk? I personally don’t enjoy the flavor.
Meeta Arora says
Hi Karishma - you can just skip coconut milk or add heavy cream to this soup. You can also add some cashews before pressure cooking this soup. They add a wonderful creamy texture too. Hope you enjoy it!
Karishma says
Thanks! I’ll try that