The allure of the Instant Pot to me, is the dump recipe options. Sure it makes the best soft boiled eggs of all time, but this flavorful soup is delicious, vegan, healthy, and so incredibly fast to make. As someone who likes cooking only when it’s going well… I love this recipe.
Vegan with the perfect edge. This soup can serve as a side dish or a full meal. We found just one bowl very filling. The best part is how versatile this soup is!
If you like spicy add more cayenne. If you don’t ease off. It’s still delicious. And you can use butternut squash chunks if you don’t have sweet potatoes on hand. We made this when I hadn’t been grocery stopping in a bit and had a few random feeling produce. Now it’s in full rotation!
OUR FAVORITE INSTANT POT ACCESSORIES:
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– SPICY SWEET POTATO SOUP INGREDIENTS –
Jump to Recipe- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 2 carrots, peeled and diced
- 1 Granny Smith apple, cored and diced
- 10 oz of sweet potatoes peeled and diced (I used frozen)
- 1/4tsp of powered sage or 1 spring
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup milk alternative (we use Califia Farms Ubermilk)
**optional garnishes: extra coconut milk, oyster crackers, sour cream, or a sprinkle of smoked paprika
– INSTANT POT INSTRUCTIONS –
- Add vegetable stock, garlic, carrot, apple, sweet potato, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.
- Toss to combine.
- Close lid securely and seal.
- Press Pressure/Cook/Manuel and cook for 8 minutes on High.
- Then very carefully, vent with quick release
- Remove the lid.
- (**Remove and discard the sage if you are using a the spring.)
- Stir in the coconut milk or alternative.
- Use an immersion blender to puree the soup until smooth.
- Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm. Enjoy!
NOTES:
** If you do not have an immersion blender, you can use a traditional blender! In two batches, very carefully puree the soup until smooth.
** 1/2 cup canned (unsweetened) coconut milk can be used in place of Califia Ubermilk.
** If you want to cool the spice of the cayenne, use a dollop of sour cream. Tofutti has a great vegan option!
Spicy Sweet Potato Soup | Instant Pot Vegan Dump Recipe
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 2 carrots, peeled and chopped
- 1 Granny Smith apple, cored and chopped
- 10 oz sweet potatoes peeled and chopped (I used frozen)
- 1/4 tsp powered sage or 1 spring
- 1 white onion, chopped
- 1/2 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1/8 tsp cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup milk alternative (we use Califia Farms Ubermilk)
- **optional garnishes: extra coconut milk, oyster crackers, sour cream, or a sprinkle of smoked paprika
Instructions
- Add vegetable stock, garlic, carrot, apple, sweet potato, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.
- Toss to combine.
- Close lid securely and seal.
- Press Pressure/Cook/Manuel and cook for 8 minutes on High.
- Then very carefully, vent with quick release
- Remove the lid.
- (**Remove and discard the sage if you are using a the spring.)
- Stir in the coconut milk or alternative.
- Use an immersion blender to puree the soup until smooth.
- Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm. Enjoy!
Notes!
- If you do not have an immersion blender, you can use a traditional blender! In two batches, very carefully puree the soup until smooth.
- 1/2 cup canned (unsweetened) coconut milk can be used in place of Califia Ubermilk.
- If you want to cool the spice of the cayenne, use a dollop of sour cream. Tofutti has a great vegan option!