Instant Pot Sweet Potato Kale Soup is very flavorful with fresh herbs, spices, sweet potatoes and coconut milk. This Instant Pot Soup also just happens to be vegan. Pressure cooker sweet potato kale soup recipe is on the lighter side, and has great flavor!
Instant Pot Sweet Potato Kale Soup
Lots of resolutions were made with the ringing in of the New Year. What was your resolution? Many people vowed to lose a few pounds, I know I did! Being a cook, it’s a big challenge as I’m face to face with delicious food, more than the average person, every day. I’m a sucker for comfort food.
Today I lightened things up with this healthy pressure cooker Sweet Potato Kale Soup
Adding to my soup obsession, and wanting to make something special with my sweet potatoes, I created this lovely healthy soup that will be a friend to you, in terms of the resolution keeping!
This pressure cooker Sweet Potato Kale Soup is really good, but if you do eat meat, and would like a different soup featuring sweet potatoes and kale, I have just the thing for you! Like I said, this was a sweet potato double header.
I also created Instant Pot Sweet Potato Sausage and Kale Soup, a fantastic soup with a more savory edge. It is awesome tasting, and so easy to make. Check it out here.
This soup can also be made with butternut squash or pumpkin. Of course the flavors will change a bit, but both options are delicious!
Instant Pot Split Pea Soup
Instant Pot Sweet Potato Sausage and Kale Soup
Instant Pot Dill Pickle Soup
Instant Pot Easy Tomato Soup
If you made this delicious pressure cooker sweet potato kale soup recipe, please let me know! Just leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Sweet Potato Kale Soup is super flavorful. This soup is also vegan, but those of us who eat meat won't miss not having any in this flavorful soup!
- 2 Tablespoon Olive Oil
- 1 small Onion, diced
- 2 small Bay Leaves
- 2 medium Sweet Potatoes*, peeled and cubed (about 1½ lbs)
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin
- ⅛ teaspoon Cinnamon
- 1 teaspoon Turmeric
- 1 teaspoon Kosher Salt (or ¾ tsp table salt)
- 1 3-4" sprig Fresh Rosemary (don't use dried)
- 3 cloves Garlic, pressed or minced
- (1) 15 oz can Diced Tomatoes, with juice
- 1 teaspoon Paprika, sweet
- (1) 14 oz can Coconut Milk (use light for fewer calories)
- 1½ cups Water
- 5 oz Kale, chopped (½ of a 10 oz bag)
Turn on pressure cooker to the Sauté function. When the display reads "Hot" add the oil.
Add the onion, and bay leaves. Cook, stirring occasionally, until onion starts to turn translucent.
Add the sweet potatoes, coriander, cumin, cinnamon, turmeric, salt, rosemary, and garlic. Stir well and cook for about 1 minute.
Add the tomatoes and paprika. Cook, stirring, for 2 minutes.
Stir in the coconut milk, incorporating it well, and then add the water and stir well.
Place the lid on the pressure cooker and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté function and set to Pressure Cook (or Manual), and use the +/- button (or dial) to choose 5 minutes. High Pressure.
When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minutes of Natural Release). Then manually (Quick Release) the remaining steam by turning the steam release knob to the Venting position.
When the pin in the lid drops down, open the lid carefully. Don't stir the soup yet.
Add the kale to the soup and very gently fold it into the soup (Do this gently so the sweet potatoes don't all break up. You do want some of them to as this naturally thickens it. Use your own judgement on this).
Let the soup sit for a couple of minutes so the kale can soften. Then taste and adjust salt, if desired.
Serve nice and hot. Garnish with some extra coconut milk, or heavy cream if you are not dairy-free. Enjoy!
*You can also use butternut squash or pumpkin, if desired.
Resources to Make This Vegan Instant Pot Soup Recipe
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I am allergic to tomato. What can I substitute it with?
Usually I add lemon juice for acidity, but not sure how removing 15oz would affect the rest of the proportions.
Yogurt, bell peppers are good to add a little acidity
I was looking for an Instant Pot chicken, sweet potato, and kale recipe but all the soup ones I found looked a bit boring. Found this veggie one and decided to try adding the two chicken breasts I needed to use up. It worked really well! I used two cups of chicken bone broth instead of the water and shredded the chicken when the kale was added.
During these unprecedented times, I was looking for something healing and healthful to cook. I had a large sweet potato to use up and the garlic and turmeric have healing properties. Much of what I cook tastes bland to me and the spices here sounded like the soup would be flavorful. The sweet potato chunks made it hearty and the coconut milk made it creamy. My soup looked wonderful – exactly as it did in the photos here, which never happens to me. The soup did not disappoint – it tasted every bit as delicious as it looked! It was exactly what I was looking for and checked off all the boxes. I will be making this often!
Just a thought – I’m sure many people are looking for this type of recipe with immune system boosting properties. You might want to share it again.
Great recipe! Loved this soup.
Have made this many times and it’s always yummy! I wanted to know if there is any way I could freeze the soup?
Yes, just portion it into air-tight freezer containers.
How easy would it be to double the recipe? How much longer do you think it should cook for if I just doubled the ingredients? Thanks in advance!
If you double the recipe you still keep the cook time the same.