Instant Pot Sweet Potato Vegetable Soup

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Dive into a bowl of comfort with our Instant Pot Sweet Potato Vegetable Soup. This hearty and nutritious soup is a perfect blend of flavors and textures, featuring tender sweet potatoes, a medley of fresh vegetables, and aromatic herbs.

What makes this recipe truly special is its versatility. You can easily adapt it to use whatever fresh vegetables and herbs you have on hand, making it a perfect go-to recipe for using up your farmer’s market haul or those extra veggies in your fridge. Plus, with the magic of the Instant Pot, you’ll have a delicious, homemade soup on your table in no time!

Why You’ll Love This Recipe

• Quick and easy preparation thanks to the Instant Pot
• Versatile recipe that can be adapted based on available ingredients
• Packed with nutritious vegetables and herbs
• Perfect for meal prep and freezer-friendly
• Vegetarian-friendly with a simple broth swap

Ingredients

• Extra virgin olive oil: Adding a rich, fruity flavor to the base of the soup.
• Garlic: Provide a pungent, aromatic foundation.
• Carrots: Add sweetness and a vibrant orange color.
• Celery: Contribute a savory, slightly salty flavor.
• Red onion:Adds depth and a slight sharpness to the soup.
• Crushed red pepper flakes: For a hint of heat, adjustable to taste.
• Chicken or vegetable broth: form the liquid base of the soup. Choose organic for the best flavor.
• Sweet potatoes: Provide a creamy texture and natural sweetness.
• Bay leaves: Infuse a subtle, herbal flavor throughout the soup.
• Cherry or grape tomatoes: Add a burst of acidity and freshness.
• Baby spinach or arugula: Stirred in at the end for added nutrition and color.
• Fresh lime juice: Brighten all the flavors in the soup.
• Parmesan cheese: Freshly shaved or grated for serving, adding a savory, umami finish.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Protein boost: Add cooked chicken, turkey, or white beans for extra protein.
• Different greens: Swap spinach or arugula for kale or Swiss chard.
• Grain addition: Stir in cooked quinoa or barley for a heartier soup.
• Dairy-free option: Skip the Parmesan or use a vegan alternative.
• Spice it up: Add curry powder or smoked paprika for a different flavor profile.

Instructions

• Sauté garlic, carrots, celery, onion, and red pepper flakes in Instant Pot

• Add broth, sweet potatoes, bay leaves, and tomatoes

• Cook on Manual setting for 3 minutes
• Allow natural pressure release for 10 minutes, then manual release
• Remove bay leaves and woody herb stems
• Stir in spinach or arugula and lime juice
• Adjust seasonings to taste
• Serve topped with Parmesan cheese

Recipe Tips

• Add woody herbs like rosemary and thyme before cooking, and tender herbs like parsley or basil at the end
• Tie herb stems together with cooking twine for easy removal
• For a smoother soup, blend a portion of the vegetables and broth before adding the greens
• Don’t skip the natural release step – it allows the flavors to meld and prevents soup from spraying out of the valve
• For a thicker soup, mash some of the sweet potatoes against the side of the pot before serving

Serving Suggestions

This Instant Pot Sweet Potato Vegetable Soup is a meal in itself, but it pairs wonderfully with crusty bread or Homemade Garlic Knots for dipping. For a complete meal, serve it alongside a crisp Mixed Green Salad or a half sandwich like a Grilled Cheese with Tomato.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals, stirring between each.

This soup also freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQ

Can I make this soup without an Instant Pot?

Yes, you can make it on the stovetop. Simmer all ingredients except spinach and lime juice for about 20-25 minutes or until vegetables are tender, then proceed with the final steps.

How can I make this soup vegan?

Use vegetable broth instead of chicken broth and either omit the Parmesan or use a vegan cheese alternative.

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but note that it will change the flavor profile and nutritional content of the soup.

What if my soup is too thick?

If the soup is too thick for your liking, simply stir in additional broth until you reach your desired consistency.

Can I add other vegetables to this soup?

Absolutely! This soup is very adaptable. Feel free to add or substitute vegetables based on what you have on hand or your personal preferences.

Instant Pot Sweet Potato Vegetable Soup

Yield: 4 portions

Prep Time: 20 minutes

Cook Time: 7 minutes

Natural ReleaseTime: 10 minutes

Total Time: 37 minutes

Try this hearty soup made with sweet potatoes and other vegetables for a warming lunch meal on those colder days

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Ingredients

• 1 T. extra virgin olive oil
• 4 cloves garlic, minced
• 4 large carrots, diced
• 4 large stalks celery, diced
• 1 medium red onion, chopped
• 1/4 t. crushed red pepper flakes
• Sea salt & black pepper, to taste
• 6 c. chicken or vegetable broth, preferably organic
• 1 lb. sweet potatoes, cut into 1” chunks
• 2 bay leaves
• 1 pint cherry or grape tomatoes, chopped
• 2 c. fresh baby spinach or arugula
• 2 T. fresh lime juice
• Parmesan cheese, freshly shaved or grated

Instructions

1. Sauté garlic, carrots, celery, onion, and red pepper flakes in Instant Pot
2. Add broth, sweet potatoes, bay leaves, and tomatoes
3. Cook on Manual setting for 3 minutes
4. Allow natural pressure release for 10 minutes, then manual release
5. Remove bay leaves and woody herb stems
6. Stir in spinach or arugula and lime juice
7. Adjust seasonings to taste
8. Serve topped with Parmesan cheese

Notes

Add woody herbs like rosemary and thyme before cooking, and tender herbs like parsley or basil at the end

Tie herb stems together with cooking twine for easy removal

For a smoother soup, blend a portion of the vegetables and broth before adding the greens

Don't skip the natural release step - it allows the flavors to meld and prevents soup from spraying out of the valve

For a thicker soup, mash some of the sweet potatoes against the side of the pot before serving

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 191mgSodium: 540mgCarbohydrates: 47gFiber: 9gSugar: 21gProtein: 54g