Instant Pot Vegan Sweet Potato Soup

Instant Pot Vegan Sweet Potato Soup

This easy Instant Pot Vegan Sweet Potato Soup is bursting with flavor and is naturally gluten-free, oil-free, dairy-free, healthy, just 8 simple ingredients and made with whole foods!

INGREDIENTS

• 1 packed cup (160g) diced white or yellow onion
• 5 large garlic cloves, minced
• 1 3/4 pounds (1.75 lbs on the scale) peeled and chopped yukon gold potatoes into 1/2 inch pieces (plus 3 extra potatoes for roasting on top)
• 2 pounds peeled and chopped sweet potatoes into 1/2 inch pieces
• 6 1/2 cups low-sodium vegetable broth (use a well-flavored one here! I love the Pacific brand)
• 5 tablespoons (75g) tomato paste, not tomato sauce
• 3 tablespoons (18g) nutritional yeast (highly recommend the Sari or Foods Alive brand-they are non-fortified and have the best flavor)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for a spicy kick, but so good)
• 1 1/2 teaspoons fine sea salt and 1/4 teaspoon pepper (this makes a TON of soup, so that is the reason for the salt amount, do not decrease)
• chopped green onions for garnish
• I use this scale.
• I use this instant pot.

INSTRUCTIONS 

1. This makes a lot! I use my 8 quart for this large recipe. Have all ingredients chopped and ready to go. Make sure all the potatoes are chopped into small 1/2 inch chunks similarly so they cook evenly.
2. Add the onion to the instant pot and press the large pot (this makes a TON)with 1/2 cup of the broth over medium heat under the normal saute setting Cook about 5 minutes, stirring often. Add the garlic and cook another minute. Turn off.
3. Add the remaining 6 cups of broth, tomato paste, nutritional yeast, cumin, cayenne (if using), salt and pepper and stir very well, making sure all of the ingredients are thoroughly mixed. Now stir in the potatoes.
4. Seal the pot and cook on high pressureby selecting either manual or pressure cook and set the time to 10 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 10 minutes cooking.
5. See tip below to start roasting the extra potatoes.
6. Once the 10 minutes are up on the instant pot, do a manual quick release of any remaining pressure, using a pot cover to protect your hand.
7. Blend the whole soup with an immersion blender to a creamy consistency. The full flavor profile comes together through pureeing it. If you don’t have an immersion blender, you can use a regular blender, but you’ll have to do it in 2-3 batches, depending on the size of your blender. This makes so much that you will not be able to blend it all up at once.
8. Tip:While the soup is cooking, chop up the remaining 3 yukon gold potatoes into small 1/2 inch pieces, season with salt/pepper, and bake at 425° for about 20 minutes (on parchment paper) or until golden brown. I love the texture it adds to the soup.
9. Ladle into serving bowls and garnish with the roasted potatoes and fresh green onions or any other herb you like. This will serve 4 very large bowls or 8 regular soup size bowls. This soup is great served with vegan grilled cheese!

NOTES

For those who do not have an instant pot, be sure to check out the stovetop version!

The yukon gold potatoes also have a mild buttery flavor to them naturally. They have a lot more flavor than red potatoes or russet, for example, so you really want to use the yukon gold, or the soup will be more bland.