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instant pot sweet potato soup served in two bowl garnished with coriander leaves, cream and slivered almonds and a cup of slivered almonds on the side
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5 from 5 votes

Instant Pot Sweet Potato Soup

This Instant Pot Sweet Potato Soup recipe is creamy, full of flavor, and super easy to make in the pressure cooker- naturally gluten-free and vegan.
Course Soup
Cuisine American
Keyword instant pot sweet potato soup, sweet potato carrot soup, vegan sweet potato soup
Diet Gluten-Free, Paleo, Vegan
Method Instant Pot/Pressure Cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 201kcal
Author Bhavana Patil


  • 2 tablespoons oil
  • 3 cloves garlic minced
  • ½ inch ginger chopped
  • 1 medium yellow onion chopped
  • 2 large carrot chopped, (about ½ pound)
  • 4 medium sweet potatoes cut into 1 inch pieces, (about 1.5 pounds)
  • 4 cups vegetable broth
  • 1 cup full fat coconut milk




Instant Pot Instructions

  • Press SAUTE on Instant Pot. Heat oil, add onion and carrot. Saute till the onions are soft and translucent.
  • Then add the minced ginger, garlic, and cook for a minute or until it’s fragrant.
    step to saute onions and carrot collage
  • Switch off the SAUTE setting. Add sweet potatoes, ground cumin, red chili powder, salt, pepper, and vegetable broth to an Instant Pot pressure cooker. Mix everything well.
  • Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 10 minutes.
  • When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
    step to add sweet potatoes, spices and vegetable broth collage
  • Use an immersion blender to puree the soup until smooth. ( Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
  • Stir in the coconut milk. Adjust the seasonings at this stage.
    step to blend the soup into smooth and creamy collage
  • Serve warm, garnish if desired.
    sweet potato carrot soup in instant pot insert with a laddle


Tips to make the Best Sweet Potato Soup

  • Choose the right sweet potatoes: Use a sweet potato with orange-red skin and orange flesh, they are sweeter.
  • Roast the sweet potatoes: Roasting the sweet potatoes before adding them to the soup will enhance their natural sweetness.
  • Smooth Soup: Remove the skin of the sweet potatoes to get a creamy, smooth, and velvety soup.
  • Cut into equal-sized cubes: Cut the sweet potatoes into small chunks (about 1 inch) as it helps for even cooking and is easier to blend.
  • Garnish with toppings: Add some crunchy nuts, seeds, and croutons as a topping to elevate the taste of the soup.


  • Other Vegetables: You can in other nutritious veggies like celery, zucchini, bell pepper, squash, or pumpkin.
  • Curry sweet potato soup: You can make Thai-style sweet potato carrot soup by adding 1-2 tablespoons of Thai Red Curry Paste.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 201kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 733mg | Potassium: 632mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25822IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg