Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This sweet potato soup is my go to when I want cozy comfort without dramatic effort or that lingering guilt of having overcomplicated my life. It is creamy, slightly sweet, and secretly healthy enough to make you feel virtuous.
This recipe uses an Instant Pot because pressure cooking is basically modern kitchen sorcery. If you do not have one no biggie I will give ideas later. FYI this soup stores well and tastes even better the next day if you are into leftovers like a responsible adult.
Why This Recipe is Awesome
This soup is stupid simple and forgiving. You can mess up a lot and still end up with something warm and delicious. It hits sweet and savory in all the right places and uses pantry staples you probably already have.
It is also fast. Pressure cook, blend, eat. Repeat. The texture comes out silky without standing over the stove stirring for an hour, which is a win in my book. And yes it works for weeknight dinners, lazy Sunday brunches, or feeding people when you want to impress with minimal effort.
Ingredients You’ll Need
- 2 large sweet potatoes peeled and cubed because nobody likes chewing on peel city
- 1 onion chopped fine or roughly depending how rebellious you feel
- 2 cloves garlic minced unless you are allergic to awesome
- 4 cups vegetable broth use low sodium if you want control of salt later
- 1 can coconut milk full fat for creaminess that whispers luxury
- 1 teaspoon ground ginger warms things up without drama
- 1 teaspoon ground cumin gives a gentle savory background note
- Salt and pepper to taste because life needs seasoning
Step-by-Step Instructions
- In your Instant Pot select the sauté function and add chopped onion and minced garlic cooking until the onion is translucent. Keep it moving so nothing browns too hard. This builds flavor quickly.
- Add cubed sweet potatoes vegetable broth coconut milk ground ginger and cumin. Give it a little stir to combine everything. Make sure the potatoes are mostly submerged.
- Close the lid and cook on high pressure for 15 minutes. Let the pressure build and do its magic. Patience now pays off in silky texture.
- Once done release the pressure and blend the soup until smooth. Season with salt and pepper to taste before serving. Taste and adjust if it needs more warmth or a pinch of salt.
Common Mistakes to Avoid
- Thinking you can skip sautéing the onion and garlic. You can but the soup will miss a layer of flavor. Sautéing is worth two minutes.
- Overcooking the sweet potatoes so they turn to mush and lose character. You want soft not annihilated. 15 minutes at pressure is plenty.
- Trying to blend hot soup in a tiny blender without venting. Open the lid slightly or use an immersion blender to avoid impromptu cuisine explosions. Safety first, chef.
- Not tasting as you go. Salt is your friend and often the missing puzzle piece that takes this from okay to memorable.
- Ignoring texture. If your soup feels too thin add a few more cubes of potato or simmer a bit to thicken. If it is too thick thin with stock or coconut milk.
Alternatives & Substitutions
Want to switch things up? No problem. Use regular milk or a splash of cream instead of coconut milk if you prefer a less tropical vibe. If you are dairy free coconut milk stays your hero. Swap vegetable broth for chicken broth if you are not vegetarian and want a deeper savory profile.
No Instant Pot? Roast the sweet potatoes at 400 F until tender then simmer everything gently on the stove until flavors marry and blend. Want a little char and texture try cubing and roasting the potatoes first for a slightly caramelized flavor.
If you crave a little crunch on top I love toasted pumpkin seeds or crispy shallots. And for a spicy kick stir in a pinch of cayenne or top with a drizzle of chili oil. If you are curious about other ways to handle sweet potatoes try this crispy air fryer sweet potatoes for a different texture and snack option.
FAQ
Q Will this freeze well?
A Yes absolutely. Portion it into freezer friendly containers and thaw in the fridge overnight. Reheat gently on the stove and stir well.
Q Can I make this without coconut milk?
A Sure use regular milk or a splash of cream. If you want less fat use a light coconut milk but expect a slightly thinner mouthfeel.
Q Can I add other vegetables like carrots or squash?
A Totally. Carrots and butternut squash blend beautifully with sweet potato. Adjust cooking times if you add big dense chunks.
Q Is this kid friendly?
A Most kids will eat it because it tastes like a sweet version of soup and is smooth. If they like sweeter things you are golden.
Q Can I make this spicier or more savory?
A Yes add cayenne or smoked paprika for heat. A bit of soy sauce or tamari can add umami if you want depth.
Q What if I do not have an immersion blender?
A Use a regular blender in batches and leave the lid vented by propping it slightly with a towel to let steam escape. Blend carefully.
Q Any serving suggestions?
A Garnish with cilantro yogurt pepitas or a drizzle of olive oil. A slice of crusty bread or toasted sandwich plays well with the creamy soup.
Final Thoughts
You made it to the end which means you are basically committed to soup greatness. This recipe is low fuss high comfort and endlessly adaptable. If you want a meal that behaves like a warm hug but does not require a full life update this is it.
Go easy on yourself in the kitchen. Cooking should be fun not a test. Try a tweak or two and call it your signature version. IMO the coconut milk is non negotiable but you do you.
Now go impress someone or just yourself with a bowl that tastes like effort but was mostly clever shortcuts. You earned it.
Conclusion
If you want another take or a similar recipe to compare or bookmark check out this Easy Sweet Potato Soup Recipe for a slightly different method and inspiration.
Print
Instant Pot Sweet Potato Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegan
Description
A creamy and comforting sweet potato soup made effortlessly in the Instant Pot.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium recommended)
- 1 can coconut milk (full fat)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In your Instant Pot, select the sauté function and add the chopped onion and minced garlic. Cook until the onion is translucent, stirring frequently.
- Add the cubed sweet potatoes, vegetable broth, coconut milk, ground ginger, and cumin. Stir to combine and ensure the potatoes are mostly submerged.
- Close the lid and cook on high pressure for 15 minutes.
- Once done, release the pressure carefully and blend the soup until smooth. Season with salt and pepper to taste before serving.
Notes
This soup can be stored well and tastes even better the next day. Can be garnished with cilantro, yogurt, or toasted pumpkin seeds.