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.
Servings: 8 bowls
Calories: 115kcal
Ingredients
- 1 lb sweet potatoes, peeled and cubed
- 4 tablespoon salted butter
- 1 medium onion, sliced
- 4 cloves garlic, peeled and chopped
- 1 ¼ teaspoon black pepper
- 1 ¼ teaspoon ground cinnamon
- 1 ¼ teaspoon salt
- 1 ¼ teaspoon ground nutmeg
- 2 ½ 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
- This soup can be stored in an airtight container in the fridge for up to 5 days.
- 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
