Pressure Cooker Sweet Potato Coconut Curry Soup Recipes

PRESSURE COOKER SWEET POTATO-COCONUT CURRY SOUP

Steps:

• Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
• Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
• Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.

SLOW COOKER SWEET POTATO COCONUT CURRY SOUP (VEGAN, GLUTEN FREE)

Steps:

• Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
• Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

PRESSURE COOKER SWEET POTATO SOUP

Steps:

• Set the Pressure Cooker to sauté function and add in the onion, carrots and sweet potatoes. Allow to cook for 4 mins, stirring until softened.
• Add in the garlic and all spices and sauté for another minute.
• Press Cancel/Stop to turn off the cooker. Add coconut milk (reserving a small amount to garnish if you wish), and broth to the pot along with a pinch of salt and pepper. Gently stir to mix the ingredients.
• Seal the Pressure Cooker and cook using the Soup Function at medium pressure (depending in your model you may need to use a manual function, check your manual for directions) for 15 minutes.
• After it has finished, and using an oven mitt, apply a quick pressure release to completely depressurize (until the floating valve drops).
• Carefully remove the lid and stir the soup to incorporate all ingredients
• Using an immersion blender or regular blender you want to carefully blend the soup until it is completely smooth.
• Taste for additional seasonings and adjust to your taste preferences. Top soup with a drizzle of coconut milk and chives or basil for presentation.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

PRESSURE COOKER SWEET POTATOES

Steps:

• Peel and cut sweet potatoes in half lengthwise, then cut each half into 1/4-inch slices. Place the slices into the pressure cooker's steamer basket. Sprinkle slices with salt.
• Combine brown sugar, cinnamon, and nutmeg in a small bowl. Mix well.
• Pour orange juice into the cooker (see Editor's Note, below). Place the trivet and the steamer basket with the sweet potatoes into the pot. Sprinkle the potatoes with brown sugar mixture. Place butter pieces on top.
• Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat. Once pressure is reached, reduce heat to low and cook for 7 minutes.
• Quickly release the pressure using the method recommended by your cooker's manufacturer. Do not discard the cooking liquid.
• Remove the steamer basket from the cooker and carefully place potatoes into a serving dish. Return the cooker to the stove and bring cooking liquid to a boil over high heat. Reduce the heat to medium and simmer, stirring frequently, until the cooking liquid is reduced and syrupy, 5 to 7 minutes. The mixture should coat the back of a spoon.
• Pour syrup over sweet potatoes and serve.

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

Steps:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

SWEET POTATO & COCONUT CURRY

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
• Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
• Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
• Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
• Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
• Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Dice cooked chicken while vegetables are cooking.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.