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. And the best part? It’s incredibly easy to make in your Instant Pot!
Why You’ll Love This Flavorful Soup
- Quick. Ready in under 30 minutes, thanks to the Instant Pot.
- Simple Ingredients. Uses basic pantry staples for a wholesome meal.
- Healthy. Packed with vitamins from the sweet potatoes.
- Comforting. Perfect for warming up on cold days.
This Instant Pot Sweet Potato Soup combines convenience with nutrition, making it a must-try for soup lovers.
Is Sweet Potato Soup Good For You?
Yes, sweet potato soup is not only delicious but also packed with health benefits. Sweet potatoes are a great source of fiber, vitamins, and antioxidants.
The creamy texture and naturally sweet flavor make this soup a hit with all ages, ensuring a comforting yet healthy meal.
Ingredients You’ll Need
When making Instant Pot Sweet Potato Soup, each ingredient plays a specific role in contributing to the overall flavor, texture, and enjoyment of the dish:
- Sweet Potatoes- These are the star of the soup. Sweet potatoes add natural sweetness, a creamy texture when blended, and are packed with nutrients. Cubing them ensures they cook evenly and quickly in the Instant Pot.
- Unsalted Butter- Butter is used to add richness and depth to the soup. It complements the sweetness of the potatoes and helps in sautéing them initially, which enhances their flavor.
- Olive Oil- Olive oil is used for sautéing the sweet potatoes. It prevents the butter from burning and adds its own subtle flavor to the dish.
- Vegetable Broth- This acts as the liquid base of the soup. It not only helps in cooking the sweet potatoes under pressure but also contributes to the overall flavor profile. Vegetable broth keeps the dish vegetarian, but you could also use chicken broth if preferred.
- Thyme- Thyme adds an aromatic and earthy flavor to the soup. It pairs well with the natural sweetness of the sweet potatoes and adds a layer of complexity to the taste.
- Bay Leaves- Bay leaves infuse the soup with additional depth and a slightly floral aroma. They are typically removed before blending the soup, as their role is to add flavor during the cooking process.
- Salt and Pepper- These are essential seasonings that enhance and balance the flavors in the soup. Salt brings out the natural flavors of the ingredients, while pepper adds a slight heat and complexity.
- Grated Parmesan Cheese- Sprinkling Parmesan cheese on top of the soup before serving adds a savory, nutty flavor and enhances the richness of the dish. It’s optional but highly recommended for an extra touch of flavor.
How To Make Sweet Potato Soup
- 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.
Tips And Tricks
Creating a delicious Instant Pot Sweet Potato Soup is both easy and satisfying. Here are some tips and tricks to ensure your soup turns out perfectly every time:
- Choose the Right Sweet Potatoes . Look for sweet potatoes that are firm, without any soft spots. Uniform size helps them to cook evenly.
- Cutting the Sweet Potatoes . Cube the sweet potatoes into even-sized pieces to ensure uniform cooking. Smaller pieces will cook faster and blend more easily.
- Sauté for Flavor . Use the sauté function of your Instant Pot to cook the sweet potatoes in butter and olive oil before adding the broth. This step helps to caramelize the potatoes slightly, adding depth to the soup’s flavor.
- Seasoning . Don’t be shy with the seasoning. Thyme, bay leaves, salt, and pepper give the soup its character. Fresh herbs, if available, can add more vibrant flavors.
Variations
Experimenting with variations of Instant Pot Sweet Potato Soup can keep your meals exciting and cater to different tastes. Here are some creative and delicious twists you can try:
- Curried Sweet Potato Soup - Add curry powder and a touch of coconut milk for a creamy and exotic twist. Garnish with fresh cilantro for added flavor.
- Spicy Chipotle Sweet Potato Soup - Stir in a small amount of chopped chipotle peppers in adobo sauce for a smoky and spicy kick. This version pairs well with a dollop of sour cream to balance the heat.
- Sweet Potato and Carrot Soup - Combine sweet potatoes with carrots for an additional layer of sweetness and a vibrant color. Ginger can be a great addition to this variation.
What To Serve With Sweet Potato Soup
Pairing the right sides with Sweet Potato Soup can turn it into a well-rounded and satisfying meal. Here are some great options to consider:
- Crusty Bread or Dinner Rolls - Serve with a warm, crusty loaf of bread or soft dinner rolls for dipping and soaking up the soup.
- Green Salad - A fresh green salad with a light vinaigrette can balance the creaminess of the soup. Consider adding toppings like nuts, seeds, or dried fruit for extra texture and flavor.
- Grilled Cheese Sandwich - A classic pairing, a grilled cheese sandwich can add a comforting and filling element to your meal.
- Roasted Vegetables - Serve with a side of roasted vegetables like Brussels sprouts, carrots, or asparagus for added nutrition and a contrasting texture.
How Long Does It Last?
Sweet Potato Soup will typically last for about 3 to 4 days when stored in an airtight container in the refrigerator. Make sure to let the soup cool to room temperature before placing it in the fridge.
Can You Freeze It?
If you want to extend its shelf life, Sweet Potato Soup freezes quite well. Cool the soup completely and store it in freezer-safe containers or bags. When stored properly, it can last for up to 2 to 3 months in the freezer.
MoreInstant Pot Soups
- Instant Pot Tortellini Soup
- Chicken Fajita Soup
- Instant Pot Taco Soup
- Savory Chicken Taco Soup
- Instant Pot Harira Soup
Sweet Potato Soup Recipe | Instant Pot Sweet Potato Soup
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.
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Sweet Potato Soup Recipe | Instant Pot Sweet Potato Soup
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.
Sweet Potato Soup Recipe | Instant Pot Sweet Potato Soup https://twosleevers.com/sweet-potato-soup-recipe/
Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup. This easy-to-make recipe packs all the flavors of your favorite green enchiladas into a hearty, nourishing soup, perfect for any day of the week.
Why You’ll Love This Instant Pot Soup
- Effortless & Quick . Utilizing the Instant Pot means less active cooking time and easy cleanup.
- Flavorful . Packed with the robust flavors of green enchiladas, this soup satisfies your cravings in a spoonful.
- Versatile . Easily adjust the heat level and ingredients according to your taste preferences or dietary needs.
- Nutritious . Brimming with protein and vegetables, it’s a meal you can feel good about serving your family.
Transform your dinner routine with this delightful soup that promises to be a hit with everyone at the table.
What Does It Taste Like?
This soup combines the tangy, slightly spicy essence of green enchilada sauce with tender chicken, hearty beans, and other traditional ingredients, creating a well-rounded dish that’s both satisfying and delicious.
What Is Enchilada Soup Made Of?
When crafting a comforting and flavorful Instant Pot Green Chicken Enchilada Soup, each ingredient plays a vital role in creating a harmonious blend of textures and flavors. Here’s how each component contributes to the dish:
- Chicken Breast - Serves as the primary protein source, offering a lean, tender addition that absorbs the surrounding flavors.
- Green Enchilada Sauce - Provides the base flavoring of the soup, infusing it with a tangy, mildly spicy, and deeply savory flavor.
- White Beans - Adds creaminess and body to the soup without overwhelming it.
- Chicken Broth - Acts as the liquid base, helping to meld all the flavors together while keeping the soup’s consistency light and brothy.
- Onion - Offers a foundational layer of flavor with its sweet and savory notes, enhancing the overall complexity of the soup.
- Garlic - Garlic adds a pungent, spicy element that deepens the flavor profile of the soup, contributing to its aromatic qualities.
- Corn - Introduces a sweet, crunchy contrast to the creamy beans and tender chicken, adding a pop of color and freshness.
- Diced Green Chiles - Provides a mild heat and a distinctive Southwestern flavor.
- Cumin - This spice offers a warm, earthy note with a hint of citrus.
- Salt and Pepper - Balances all the ingredients and ensures the soup is flavorful.
- Optional toppings - Sliced avocado, sour cream, shredded cheese, fresh cilantro, lime wedges.
How To Make Green Chicken Enchilada Soup
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve . Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Tips And Tricks
Making Green Chicken Enchilada Soup in an Instant Pot is not only convenient but can also yield deliciously rich and comforting results. Here are some tips and tricks to enhance your soup-making experience and ensure your dish is as flavorful and satisfying as possible:
- Adjust the Spice Level. Tailor the heat to your liking. If you prefer a milder soup, choose a mild green enchilada sauce and limit the amount of diced green chiles. For a spicier soup, opt for a medium or hot enchilada sauce and add extra green chiles or even some diced jalapeños.
- Shred the Chicken Properly. After pressure cooking, remove the chicken breasts and shred them with two forks.
- Thicken the Soup. If you prefer a thicker soup, you can use a cornstarch slurry (a mixture of cornstarch and water) to thicken it. After shredding and returning the chicken to the pot, stir in the slurry and use the “Sauté” function to cook until the soup thickens, stirring constantly.
Variations
Green Chicken Enchilada Soup is a versatile dish that can be adapted to fit various dietary preferences and flavor profiles. Here are some creative variations to inspire your next culinary adventure with this comforting soup:
- Vegetarian - Skip the chicken and add more beans, such as black beans or pinto beans, for protein. Use vegetable broth instead of chicken broth to keep it vegetarian.
- Creamy - After the soup has finished cooking, stir in a cup of heavy cream or coconut milk for a richer, creamier texture.
- Low-Carb - Omit the beans and corn. Add more chicken or even chunks of avocado to increase the fat content for a keto-friendly version.
What Goes Good With Enchilada Soup?
Enchilada soup, with its rich, savory flavors, pairs beautifully with a variety of sides, toppings, and accompaniments. To round out your meal, consider these delicious options that complement the warmth and heartiness of the soup:
- Cornbread - A slice of moist, buttery cornbread goes perfectly with enchilada soup, especially if it has a hint of sweetness to balance the soup’s spicy and savory notes.
- Tortilla Chips - Serve your enchilada soup with a side of crunchy tortilla chips for dipping, or crumble them on top for added texture.
- Rice - A bowl of fluffy white or Mexican rice can be a great addition, either on the side or spooned directly into the soup to soak up its flavors.
How Long Does It Last?
Green Chicken Enchilada Soup, when stored properly, can last in the refrigerator for up to 3-4 days. Make sure to cool the soup to room temperature before transferring it to an airtight container for storage.
Can You Freeze It?
For freezing, portion the soup into freezer-safe containers or bags, leaving some space for expansion. Frozen Green Chicken Enchilada Soup can last for up to 2-3 months.
To reheat, thaw overnight in the refrigerator or use the microwave’s defrost setting before warming it up on the stove over low heat, stirring occasionally until hot.
If it has thickened upon cooling, you might need to add a bit of chicken broth or water to reach your desired consistency.
MoreInstant Pot Soup Recipes
- Caldo de Res
- Chicken Fajita Soup
- Instant Pot Lasagna Soup
- French Onion Soup
- Buffalo Chicken Soup
- Spicy Corn Soup
- Vegetable Soup
- Pork Soup
Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup
Ingredients
- ▢ 1 pound Chicken Breast
- ▢ 1 cup Green Enchilada Sauce
- ▢ 15 oz Great Northern Beans , drained and rinsed
- ▢ 4 cups Chicken Broth
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 1 cup Corn Kernels
- ▢ 4 oz Diced Green Chiles
- ▢ 1 tsp Cumin
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
