Name: Pressure Cooker Sweet Potato Vegetable Soup
Prep time: 20 min
Cook time: 8 min
Total time: 38 min
Ingredients: 1 tablespoon extra virgin olive oil; 4 cloves garlic (minced); 4 large carrots (diced); 4 stalks celery (large, diced); 1 medium red onion (chopped); 1/4 tablespoon red pepper flakes (crushed); Sea salt (to taste); black pepper (to taste ); 6 cups chicken broth (or vegetable broth, preferably organic); 1 lb. sweet potatoes (cut into 1” chunks); 2 bay leaves; 1 pint cherry tomatoes (or grape tomatoes, chopped); 2 cups baby spinach (fresh or arugula); 2 tablespoons lime juice (fresh); Parmesan cheese (freshly shaved or grated)

Pressure Cooker Sweet Potato Vegetable Soup

This delicious soup recipe can easily be adapted to take advantage of whatever fresh vegetables and herbs you happen to have on hand.

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Prep Time 20

Cook Time 8

Release Time 10

Total Time 38

Course Appetizer

Cuisine American

Servings servings

Calories 122 kcal

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic minced
4 large carrots diced
4 stalks celery large, diced
1 medium red onion chopped
1/4 tablespoon red pepper flakes crushed
Sea salt to taste
black pepper to taste
6 cups chicken broth or vegetable broth, preferably organic
1 lb. sweet potatoes cut into 1” chunks
2 bay leaves
1 pint cherry tomatoes or grape tomatoes, chopped
2 cups baby spinach fresh or arugula
2 tablespoons lime juice fresh
Parmesan cheese freshly shaved or grated

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Instructions

Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, carrots, celery, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste.
Sauté, stirring occasionally, 4-5 minutes until fragrant and the vegetables start to develop some color. Deglaze by adding broth and scrapping any brown bits off the bottom of the pot. Press cancel.
Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check to be sure seal is in place, the vent is turned to “Sealing” and set the “Manual” setting to 3 minutes.
When cook time is complete, allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
Remove lid and discard bay leaves and woody stems. Stir in fresh baby spinach or arugula and lime juice. Taste and adjust seasonings by adding additional salt and black pepper, if desired.
Ladle into bowls, top with freshly shaved or grated Parmesan cheese and enjoy!

This recipe is written with Instant Pot® instructions. Follow cooking guidelines for your specific pressure cooker.

Woody herbs, such as rosemary and thyme, should be added prior to cooking, while more tender herbs, such as parsley or basil, should be stirred in when the spinach or arugula is added. (Discard any woody stems from tougher herbs before serving. Tying the stems together prior to cooking with cooking twine makes this super easy).

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 122kcal (6%)Carbohydrates: 21g (7%)Protein: 4g (8%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 5mg (2%)Sodium: 933mg (41%)Potassium: 545mg (16%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 12197IU (244%)Vitamin C: 25mg (30%)Calcium: 56mg (6%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword soup, vegetable

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Pressure Cooker Sweet Potato Vegetable Soup