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!

Sweet potato soup garnished with pepitas and cream in a bowl
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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 made with ginger and creamy coconut milk with you.

This soup is so easy to make by 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 follow a vegan, gluten-free, or paleo diet. I add coconut milk to this soup for extra creaminess and to keep it dairy-free.

This creamy soup is also perfect for babies and toddlers as it is nutritious. 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 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 the ginger, and peel the garlic.

  • Add the onions, sweet potatoes, carrots, ginger, garlic, and 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 smoothly using an immersion blender or transfer it to a regular blender and puree. Let the ingredients cool a bit before blending if using a regular blender.
step by step photos of making sweet potato soup in a instant pot
  • Finally, add the coconut milk and top it off with the garnishes of your choice.
Creamy Sweet Potato Bisque in the instant pot garnished with parsley

Pro-Tips

  • Use orange or red-skinned sweet potatoes. They are sweeter and creamier.
  • Use the immersion blender if you like your sweet potato bisque smooth and creamy.
  • 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 – are 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 add other veggies like beets, squash, pumpkin, or apples.

Common questions

Is Sweet Potato Soup healthy?

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.

How to store sweet potato soup?

You can store this soup in the refrigerator for up to 4 days in an air-tight container.

Can I freeze this soup?

Yes, this soup can easily be frozen. Let the soup cool completely, then freeze it in individual portions. To enjoy, defrost the soup the night before. Heat in a saucepan or microwave.

Can I double this recipe? Will the cooking time change?

You can double this recipe in a 6qt or larger instant pot. The cooking time will remain the same.

I hope you enjoy this easy and delicious Sweet Potato Soup!

Want more healthy soups? I have got you covered:

4.69 from 35 votes

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 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients 

  • 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 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

Instructions 

  • Place all the ingredients except coconut milk in the instant pot steel insert. Stir them and close lid with vent in sealing position.
    All ingredients in the pressure cooker for sweet potato soup
  • 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. 
    Sweet potato carrot soup blended with a hand blender
  • Stir in coconut milk. Top with your choice of garnishes and serve.
    Creamy Sweet potato soup garnished with pepitas and cream in a bowl

Notes

Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups. 
  • Parsley
  • Lime juice
  • Pepitas 
  • Red chili flakes 
  • Sesame seeds
  • Crushed peanuts or chopped cashews 
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the  onions, ginger, garlic  in some olive oil. Then add the sweet potatoes, carrots, spices and broth, bring it to a boil, then reduce to a simmer until the veggies are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Make it in a slow cooker: Follow the same steps as instant pot recipe. Cook on high for 4 hours. Then puree the soup using a blender. Stir in coconut milk and add garnishes of your choice. 
Other variations for this soup:
  • 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. 

Nutrition

Calories: 164kcalCarbohydrates: 17gProtein: 2gFat: 11gSaturated Fat: 7gSodium: 912mgPotassium: 390mgFiber: 3gSugar: 6gVitamin A: 12092IUVitamin C: 6mgCalcium: 43mgIron: 2mg

Additional Info

Course: Soup
Cuisine: American
Diet: Gluten-free, Paleo, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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22 Comments

  1. Easy and delicious! I sauteed the spices and aromatics before adding the potatoes, carrots, and broth but not sure if it really made a difference πŸ˜› I also added a bit of maple syrup too. I will make it again as it continues to get colder.

    1. Hi – Glad you enjoyed it! Experimenting with spices and maple syrup can add unique flavors. Stay warm! πŸ˜„πŸ

  2. I loved the recipe. I used Garam masala and a little extra ginger for more heat. so delish. 😊

    1. Hi Joseph – That sounds fantastic! I’m glad you enjoyed the recipe and made it your own by adding some extra spice with garam masala and ginger.

  3. A bit to much cinnamon for my taste will leave it out next time. Not sure if the coconut milk helps
    tone that flavor. I used creamy oat milk. but will try again.

  4. Delish recipe. Used garam masala instead of cumin. Also used chicken broth instead of veggie broth. Added broccoli & chopped meatballs. Thanks for sharing this recipe.

  5. 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!

  6. 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
    πŸ™‚

    1. 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!