Instant Pot Chunky Sweet Potato Soup Recipes

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INSTANT POT® CHUNKY SWEET POTATO SOUP



Instant Pot® Chunky Sweet Potato Soup image

This amazing chunky sweet potato soup is on the table in about 30 minutes, and has a simple yet robust fall flavor! Serves 2 to 3 depending on serving size.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 3

Number Of Ingredients 8

1 tablespoon salted butter
½ cup chopped onion
2 cloves garlic, minced
1 (10 ounce) bag Sweet potato, raw
1 ½ cups chicken broth
2 tablespoons heavy cream
salt and ground black pepper to taste
1 teaspoon chopped fresh thyme

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion once the pot is hot. Saute until onion is soft and translucent, about 5 minutes. Add minced garlic during the last 30 seconds and cook until fragrant. Add in sweet potato cubes. Pour in chicken broth. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in heavy cream and season soup with salt and pepper. Stir to combine. Serve garnished with fresh thyme.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 23.1 g, Cholesterol 26.8 mg, Fat 7.9 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 666.3 mg, Sugar 5.7 g

CHUNKY SWEET POTATO CHEESE SOUP - INSTANT POT RECIPE



CHUNKY SWEET POTATO CHEESE SOUP - Instant Pot Recipe image

Provided by draingal

Number Of Ingredients 16

2 tablespoons butter
1/2 cup chopped onion
2 (14 ounce) cans chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/8 tsp red pepper flakes
2 tablespoons dried parsley
3 cups peeled and cubed sweet potatoes
3 cups peeled and cubed russet potatoes
2 tablespoons cornstarch
2 tablespoons water
3 oz. cream cheese, cut into cubes
1 cup shredded cheddar cheese
2 cups half and half
1 cup frozen corn
6 slices crisp-cooked bacon, crumbled

Steps:

  • Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions. Put the steamer basket in the pressure cooker pot. Add the sweet potatoes to the steamer basket. Lock lid in place, select High Pressure and 2 minutes cook time and start. When timer beeps, turn off pressure and do a quick pressure release.Carefully remove sweet potatoes and set aside. Add the russet potatoes to the steamer basket. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, and heat through but do not bring to a boil. Add crumbled bacon and potatoes.

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