Family-Favorite Instant Pot Sweet Potato Soup Recipe
This family-favorite Instant Pot sweet potato soup is a creamy, flavorful, and comforting dish perfect for any season. Combining sweet potatoes, fresh vegetables, and warm spices, it’s cooked quickly in the Instant Pot and finished with a touch of half and half for smooth richness. It’s nutritious, easy to prepare, and ideal for meal prepping or freezing, making it a versatile addition to your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (includes pressure buildup and cooking)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 3 sweet potatoes (about 30 ounces total), peeled and cut into 1-inch chunks (about 5 cups)
- 2 cups chopped sweet onion (about 1 medium onion)
- 2 to 2 1/2 medium carrots, peeled and chopped into 1-inch pieces (about 1 1/4 cups)
- 2 stalks celery, cut into 1-inch pieces (about 1 to 1 1/4 cups)
Liquids
- 2 1/2 cups fat-free, reduced-sodium chicken broth or vegetable broth (for vegetarian option)
- 1 3/4 cups pulp-free bottled orange juice
- 1 (12-ounce) can evaporated fat-free milk (about 1 1/2 cups)
- 1/4 cup half and half (optional but recommended)
Spices and Seasonings
- 1 1/2 teaspoons coarse kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (not fresh)
- 1/4 teaspoon ground nutmeg
Optional Garnish
- Minced fresh parsley or carrot greens
Instructions
- Combine Ingredients: Place the sweet potatoes, onion, carrots, celery, chicken or vegetable broth, orange juice, evaporated milk, salt, cinnamon, ginger, and nutmeg into the Instant Pot insert. Stir everything together to combine evenly.
- Pressure Cook: Secure the Instant Pot lid, ensuring the venting steam release knob is set to ‘sealing,’ not ‘venting.’ Select the Manual or Pressure Cook function on high pressure and set the timer for 10 minutes. The pot will take about 20-25 minutes to come to pressure before starting the countdown.
- Release Pressure: When cooking time is complete, carefully perform a manual steam release by turning the steam release knob to venting. Be cautious to avoid burns from the hot steam.
- Blend Soup: Using an immersion blender, puree the soup inside the pot until silky smooth. Alternatively, transfer the soup in batches to a traditional blender, filling only half full. Remove the center cap from the blender lid and cover the hole with a kitchen towel to prevent splatters, then blend until smooth.
- Add Half and Half and Garnish: Stir in the half and half to add richness to the soup. Serve warm, garnished with minced fresh parsley or carrot greens if desired.
Notes
- You can omit the half and half to reduce fat and calories; the soup will still be delicious though the half and half adds extra creamy richness.
- Vegetables can be peeled and chopped up to two days in advance and kept refrigerated for convenience.
- This soup reheats very well; stir in the half and half before or after reheating as preferred.
- The soup freezes well. Freeze in large containers or portion in single 1-cup servings in flat zippered bags for easy thawing and reheating.
- Check broth labels for gluten-free certification if gluten intolerance is a concern, as ingredients vary by brand.
Keywords: Instant Pot, sweet potato soup, creamy soup, healthy soup, easy soup recipe, comfort food, weeknight dinner, vegetarian option
