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Family-Favorite Instant Pot Sweet Potato Soup

Published

6 years ago

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Today, I am sharing with you my grandma’s ultimate favorite recipe that was made over and over with generations. Now, it’s my family’s favorite and we make it every week.

This instant pot sweet potato soup is perfectly balanced, nutritious and filling meal that everyone will love.

If you have leftovers, you can freeze it and use it later. It is a great vegetarian option, and it is gluten-free.

Trust me, just from one sip, you will feel that earthy and creamy flavor and you’ll understand why it lasted such a long time in our family tradition.

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Instant Pot Sweet Potato Soup

Prep Time 10 minutes
Cook Time 11 minutes
Servings 7 cups

Ingredients

  • 3 sweet potatoes, peeled and cut into 1-inch chunks
  • 2 cups chopped sweet onion
  • 2 1/2 cups chopped carrots
  • 2 stalks celery cut into 1-inch pieces
  • 2 1/2 cups fat-free chicken broth
  • 1 3/4 cups pulp-free bottled orange juice
  • 1 can (12-ounce) evaporated milk
  • 1 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 cup half and half (optional but recommended)
  • minced fresh garlic or carrot greens (optional for garnish)

Instructions

  • Combine all ingredients, except the optional half and half and the garnish, into an Instant pot, and stir to combine.
  • Close the Pot lid, select Manual and cook on high pressure for 10 minutes.
  • When the cook time is completed, carefully take out the lid and blend the soup until smooth using an immersion blender. Or, you can transfer the mixture into a traditional blender.
  • In the end add the half and half and garnish with greens of choice.

Mmm … ready to dip your spoon into a steaming bowlful?

We recommend you to eat it with a piece of gluten-free sourdough bread. Delicious!

Let us know your thoughts in the comments!

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