Name: Hearty Instant Pot Sweet Potato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Cuisine: US
Ingredients: 1 tablespoon salted butter; 0.5 cup chopped onion; 2 cloves garlic, minced; 1 (10 ounce) bag Sweet potato, raw; 1.5 cups chicken broth; 2 tablespoons heavy cream; salt and ground black pepper to taste; 1 teaspoon chopped fresh thyme

Sweet Potato Soup

Instant Pot® Chunky Sweet Potato Soup

Aug 15, 2025
by Adelle Daniel
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

5 mins
COOK TIME

25 mins
TOTAL TIME

35 mins
SERVING

3 People
VIEWS

0

Embrace the essence of autumn with this lusciously textured sweet potato soup, ready in a flash. A symphony of sweet and savory notes, perfectly balanced for a comforting and satisfying meal.

Ingridients

Adjust Servings

1 tablespoon salted butter

0.5 cup chopped onion

2 cloves garlic, minced

1 (10 ounce) bag Sweet potato, raw

1.5 cups chicken broth

2 tablespoons heavy cream

salt and ground black pepper to taste

1 teaspoon chopped fresh thyme

Nutrition

Carbohydrate

23 g
Cholesterol

27 mg
Fiber

3 g
Protein

3 g
Saturated Fat

5 g
Sodium

666 mg
Sugar

6 g
Fat

8 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Engage the 'Sauté' function on your multi-functional pressure cooker (e.g., Instant Pot®). Once heated, introduce the butter, followed by the chopped onion. Sauté until the onion achieves a softened, translucent state (approximately 5 minutes). In the final 30 seconds, incorporate the minced garlic, cooking until its fragrance fills the air. Introduce the sweet potato cubes and then cascade the chicken broth over the mixture. Deactivate the 'Sauté' function.

02

Step

21 mins

Secure the lid, ensuring it's locked firmly. Select the 'High Pressure' setting, adhering to the manufacturer's guidelines, and set the timer for 6 minutes. Allow the pressure to build, which typically takes around 10 to 15 minutes.

03

Step

5 mins

Execute a careful pressure release using the quick-release method as per the manufacturer’s instructions (approximately 5 minutes). Once pressure is fully released, unlock and remove the lid. Gently fold in the heavy cream, then season the soup with salt and pepper to your liking. Stir to ensure an even distribution of flavors. Garnish with freshly chopped thyme before serving.

For a vegan variation, substitute the butter with olive oil or coconut oil, the chicken broth with vegetable broth, and the heavy cream with coconut cream or cashew cream.
To enhance the depth of flavor, consider adding a pinch of smoked paprika or a dash of nutmeg.
If a smoother consistency is desired, use an immersion blender to partially or fully puree the soup after cooking.
Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.

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Adelle Daniel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.