Make Real Food

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

Sweet Potato and Peanut Butter Soup in the Instant Pot [Vegan/Gluten Free]

by Chelsea @ Make Real Food on April 7, 2015, 2 comments

Uhm.  Did I post a soup with sweet potatoes in it last week, too?!  Sorry about that πŸ™‚ 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!  Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

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.  Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

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.  πŸ™‚ Sweet Potato and Peanut Butter soup in the Instant Pot - Vegan Gluten Free

Alright.  In true- Instant Pot-Fashion, I’ve made you a quick video showing you how to make this soup! 


 Ready?  Let’s go! 

Sweet Potato and Peanut Butter Soup (In the Instant Pot)
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  1. a bit of oil for sautΓ©ing, if desired
  2. 1 large onion, roughly chopped
  3. 3 cloves of garlic, chopped
  4. 3 large sweet potatoes, cut into 1 - 2 inch cubes
  5. 1 15 ounce can diced tomatoes, not drained
  6. 1 4 ounce can green chilis
  7. 1 14 ounce can of full fat coconut milk
  8. 1/4 teaspoon ground ginger
  9. 1/2 teaspoon allspice
  10. 1 tablespoon lime juice
  11. 2 cups vegetable broth
  12. 1/2 cup peanut butter
  13. black pepper to taste
  14. cilantro to taste (I like a lot)
  1. Plug in the Instant Pot. Open it.
  2. Click the "Saute" button and let the instant pot warm up. Add oil, if desired
  3. Add the onion and garlic and let saute until softened, stirring frequently
  4. Click "Cancel" to stop the saute feature
  5. Add all of the other ingredients. Stir well.
  6. Close the lid. Turn the valve to "Sealed"
  7. Click "Manual" and reduce the time to 4 minutes
  8. Let the pressure naturally release once cooking is complete
  9. Remove the lid, stir well
  10. 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
  11. Serve warm, with crusty (gluten free) bread, and a nice light salad
  1. If you'd prefer to cook this not in an Instant Pot, refer to the "Adapted from" link recipe!
  2. If you'd prefer to leave the soup chunky, cut your veggies in smaller, more uniform pieces
Adapted from Sweet Potato-Peanut Bisque from Eating Well
Make Real Food
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)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

P.S. – 

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