Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Sweet Potato and Red Curry Soup in the Instant Pot

by Chelsea @ Make Real Food on March 31, 2015, 6 comments

Hey! Look! An Instant Pot Recipe! Bet you weren’t expecting that one ๐Ÿ˜‰ Alright.  Before I even get started on talking about this (deliciousness) I must give credit where credit is due! I first found this recipe a few years ago on Post Punk Kitchen.  The recipe is a beautiful Red Lentil Thai Chili < And you should totally go check it out.  I made the exact PPK version forever! In fact, when I first found the recipe, I bought some to work to share with my desk-mate (yeah, we literally shared a desk…er…a table!) Megan.  We both FELL IN LOVE with it, and I made it about a million times that winter.  

I actually had not made it yet this year, but I had a craving for it a few weeks back, and decided to change it up a bit and throw it in the Instant Pot.  The result is more of a soup than a chili, but it is certainly delightful.  < And the flavor.  Wow. 

Sweet Potato and Red Curry Soup in the Instant Pot Spicy.  Thai.  Tiny bites of sweet with the potatoes.  Everything cooked perfectly in the Instant Pot.  Yep.  Love it.  

Sweet Potato and Red Curry Soup in the Instant Pot And…because you guys seem to enjoy them, I popped in a video tutorial as well ๐Ÿ™‚ Enjoy!  

 

 

 Confession: Yep.  I used canned beans in this soup.  I know the Instant Pot will cook beans from dried beans just fine.  But…we had canned beans in the pantry, and we didn’t have dried beans.  Feel free to experiment with some soaked dried beans! I’d love to know how it turns out! ๐Ÿ™‚   

Here’s the recipe!  

Sweet Potato and Red Curry Soup in the Instant Pot
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Ingredients
  1. 1 large onion, diced
  2. 2 cloves of garlic, minced
  3. 2 tablespoons chili powder
  4. 1.5 pounds of sweet potatoes, diced (you could certainly add more of these if desired)
  5. 1 cup of dried brown lentils
  6. 1 teaspoon sea salt
  7. 4 cups of vegetable broth
  8. 2 15 ounce cans of kidney beans (cooked!) - drained and rinsed
  9. 2 tablespoons red curry paste
  10. 1 15 ounce can of coconut milk (I use full fat)
  11. 28 ounces of diced tomatoes, not drained
  12. 1/2 cup of cilantro - cut into small pieces
  13. 1 tablespoon lime juice
  14. 1 can green chilis
Instructions
  1. Click the "saute" button to heat the instant pot
  2. Add olive oil - if desired - for sautรฉing
  3. Once the Instant Pot is warm, add the onion and garlic and saute until they begin to soften
  4. Add the sweet potatoes, and stir them with the onions and garlic for just a bit
  5. Click "Cancel" to stop the sautรฉing feature
  6. Add all of the remaining ingredients to the instant pot
  7. Close the lid. Put the steam valve to "sealed"
  8. Click "Manual" and reduce the time to 10 minutes
  9. Once the cooking cycle is complete, let the pressure release naturally from the instant pot
  10. After the pressure has released, open the lid and stir well
  11. Serve warm
Notes
  1. Leftovers of this soup freeze very well! :) Just freeze in individual serving sizes!
Adapted from PPK Red Lentil Thai Chili
Make Real Food http://makerealfood.com/
 If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)โ€™s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

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6 thoughts on “Sweet Potato and Red Curry Soup in the Instant Pot

  1. I just made your sweet potato and red curry soup and it turned out perfectly. The only things I changed were 1) sauteed veggies in broth rather than oil; 2) omitted salt. It was good and spicy, but not overwhelming — just right for a winter night. It was my first Instant Pot meal, so thanks for the excellent directions!

    Question: about how many servings to do you think this makes?

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