Uhm. Did I post a soup with sweet potatoes in it last week, too?! Sorry about that 🙂 I do really love sweet potatoes – especially because they’re totally rocking this time of year – when you’re ready for tons of fresh veggies, but the weather just barely isn’t warm enough yet. (Because, as I write this, it is snowing – but – by the time you read it, I really hope it isn’t!). This recipe is originally not my own. I was first introduced to it by my friend Emily, who made it for a friend-dinner-get-together. I was certainly in love with it from bite one, and knew I’d be recreating it for the Instant Pot. Emily first got the recipe from over at Eating Well. I stuck pretty true-form to their recipe, but did make a few taste adjustments. I also converted it to the Instant Pot < Because there is truly no better way to cook soup!
My favorite thing about this soup is how rich, creamy and delicious it is. With just a few (mostly staple items) you can create this soup – chuck full of flavor – and mega filling. It’s excellent paired with a crusty (gluten free) bread, and even a light salad. I love that it can transition seamlessly from dark winter days to bright springtime with ease. I can even see enjoying this as a side item in the summer, and – of course – all the way back around into the fall.
My second favorite thing about this soup has to be pureeing it at the end. I love to watch the soft veggies whirl up into this beautiful creation. < Plus, when I’m pureeing a soup, I don’t have to worry about getting every piece the perfect size. Because the blender don’t care. 🙂
Alright. In true- Instant Pot-Fashion, I’ve made you a quick video showing you how to make this soup!
Ready? Let’s go!
- a bit of oil for sautéing, if desired
- 1 large onion, roughly chopped
- 3 cloves of garlic, chopped
- 3 large sweet potatoes, cut into 1 - 2 inch cubes
- 1 15 ounce can diced tomatoes, not drained
- 1 4 ounce can green chilis
- 1 14 ounce can of full fat coconut milk
- 1/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 tablespoon lime juice
- 2 cups vegetable broth
- 1/2 cup peanut butter
- black pepper to taste
- cilantro to taste (I like a lot)
- Plug in the Instant Pot. Open it.
- Click the "Saute" button and let the instant pot warm up. Add oil, if desired
- Add the onion and garlic and let saute until softened, stirring frequently
- Click "Cancel" to stop the saute feature
- Add all of the other ingredients. Stir well.
- Close the lid. Turn the valve to "Sealed"
- Click "Manual" and reduce the time to 4 minutes
- Let the pressure naturally release once cooking is complete
- Remove the lid, stir well
- Puree the soup to your desired consistency, using caution, as it will be hot. I prefer to completely puree the soup - but you could do less to your taste
- Serve warm, with crusty (gluten free) bread, and a nice light salad
- If you'd prefer to cook this not in an Instant Pot, refer to the "Adapted from" link recipe!
- If you'd prefer to leave the soup chunky, cut your veggies in smaller, more uniform pieces
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