Sweet Potato Soup Recipe | Instant Pot Sweet Potato Soup
Embrace the warmth and comfort of this Instant Pot Sweet Potato Soup. A creamy, nourishing bowl perfect for chilly evenings or as a cozy lunch.
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Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 2 pounds Sweet Potatoes peeled and diced
- 1 Onion diced
- 4 cups Vegetable Broth
- 1 tsp Thyme
- 2 Bay Leaves
- Kosher Salt to taste
- Ground Black Pepper to taste
- 1/4 cup Parmesan Cheese for garnish
- 1/4 cup Heavy Cream optional, for garnish
Instructions
- Sauté the Base. Set your Instant Pot to 'Sauté' mode. Add the unsalted butter and olive oil. Once the butter melts, add cubed sweet potatoes. Sauté for a few minutes until slightly softened.
- Add Broth and Seasonings. Pour in the vegetable broth. Add thyme, bay leaves, salt, and pepper.
- Pressure Cook. Seal the Instant Pot and set it to 'Manual' or 'Pressure Cook' mode for 10 minutes.
- Puree the Soup. Once cooked, allow a natural pressure release. Remove the bay leaves and use an immersion blender to puree the soup until smooth.
- Serve. Ladle into bowls and serve hot. Garnish with a sprinkle of grated Parmesan cheese and serve with a slice of crusty bread.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Fiber: 5g | Sugar: 9g