Instant Pot Sweet Potato Soup

Easy Instant Pot Sweet Potato Soup recipe. Made with pantry essentials, this dinner idea makes for great weeknight comfort food.

I’m sure I’m not the only one who is fully embracing fall now that it’s September, while totally ignoring the non-fall weather we are having.

It’s just that, I’ve been waiting for this season ALL YEAR. And after the year we have had, 2020 seemed like it lasted at least 5 years.

So let’s begin my favourite food season! Starting with this Instant Pot Sweet Potato Soup.

While maybe not technically a fall flavour, this soup has Thanksgiving written all over it.

And, as a Canadian (even if I do live in the USA right now) as soon as September hits, I start thinking about Thanksgiving.

Only one month away, and I know that this soup will be on the menu!

Plus it’s so easy to make! All you need is:

• sweet potatoes
• butter
• onions
• garlic
• salt and pepper
• cinnamon
• nutmeg
• vegetable broth

That’s it!

Typically when I want some sweet potato soup, I turn to my trusty sweet potato cauliflower soup. But this week I was all out of cauliflower, and I didn’t really want to stand over my stove and look over a soup.

This soup was the best of both worlds. So creamy and made in the Instant Pot to make things easy. 

Get ready for more fall recipes this month! Because you can bet that I’ve been ready for MONTHS now.

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Instant Pot Sweet Potato Soup

Easy Instant Pot Sweet Potato Soup recipe. Made with pantry essentials, this dinner idea makes for great weeknight comfort food.

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: gluten free, Instant Pot, sugar free, Vegan

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 bowls

Calories: 115kcal

Ingredients

• 1 lb sweet potatoes, peeled and cubed
• 4 Tbsp salted butter
• 1 medium onion, sliced
• 4 cloves garlic, peeled and chopped
• 1 1/4 tsp black pepper
• 1 1/4 tsp ground cinnamon
• 1 1/4 tsp salt
• 1 1/4 tsp ground nutmeg
• 2 1/2 cups vegetable broth

Instructions

• Preheat the oven to 425˚F. Lightly spray a baking sheet and place cubed sweet potatoes on top. Bake for 10-15 minutes.
• Meanwhile, turn your Instant Pot to saute function. Melt the butter. Saute the onion and garlic for around 2 minutes, or until fragrant.
• Add in the roasted sweet potatoes and vegetable broth, and mix well.
• Cover the Instant Pot and make sure it is in the locked position. Change the setting to manual and set the timer for 3 minutes.
• When the timer beeps, release pressure immediately.
• Using an immersion blender (or a regular blender). Blend until smooth.
• Ladle into bowls, and sprinkle with additional cinnamon.

Notes

1. This soup can be stored in an airtight container in the fridge for up to 5 days.
2. If you want to freeze this soup, allow to cool completely before transferring to freezer safe bag. Seal tightly and freeze for up to 3 months.

Nutrition

Calories: 115kcal

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