Instant Pot Sweet Potato Kale Soup just happens to be vegetarian and vegan, but those of us who eat meat won’t miss not having any in this flavorful soup! This pressure cooker sweet potato kale soup recipe is on the lighter side, and has such great flavor! Part two of my recipe double-header featuring sweet potatoes and kale!
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!
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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 just happens to be vegetarian and vegan, but those of us who eat meat won't miss not having any in this flavorful soup!
- 2 Tbsp Olive Oil
- 1 small Onion, diced
- 2 small Bay Leaves
- 2 medium Sweet Potatoes, peeled and cubed (about 1 1/2 lbs)
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin
- 1/8 tsp Cinnamon
- 1 tsp Turmeric
- 1 tsp Kosher Salt (or 3/4 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 tsp Paprika, sweet
- (1) 14 oz can Coconut Milk (use light for fewer calories)
- 1 1/2 cups Water
- 5 oz Kale, chopped (1/2 of a 10 oz bag)
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Turn on pressure cooker to the Sauté function. When the display reads "Hot" add the oil.
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Add the onion, and bay leaves. Cook, stirring occasionally, until onion starts to turn translucent.
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Add the sweet potatoes, coriander, cumin, cinnamon, turmeric, salt, rosemary, and garlic. Stir well and cook for about 1 minute.
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Add the tomatoes and paprika. Cook, stirring, for 2 minutes.
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Stir in the coconut milk, incorporating it well, and then add the water and stir well.
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Place the lid on the pressure cooker and lock in place. Turn the steam release knob to the Sealing position.
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Cancel the Sauté function and set to Pressure Cook (or Manual), and use the + or - button (or dial) to choose 5 minutes.
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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.
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When the pin in the lid drops down, open the lid carefully. Don't stir the soup yet.
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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).
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Let the soup sit for a couple of minutes so the kale can wilt. Then taste and adjust salt, if desired.
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Serve nice and hot. Garnish with some extra coconut milk, or heavy cream if you are not dairy-free. Enjoy!
RESOURCES TO MAKE this Instant Pot Soup recipe and more
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Shari
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.
Shannon
Great recipe! Loved this soup.
Dianne Lopez
Have made this many times and it’s always yummy! I wanted to know if there is any way I could freeze the soup?
Sandy
Yes, just portion it into air-tight freezer containers.
Meredith
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!
Sandy
If you double the recipe you still keep the cook time the same.
Jenn Kwan
Turned out great! Good flavor. Would make again.
Linda
Delicious. Only change was I used vegetable broth instead of water. This is a keeper. Thank you.
Danielle Rodgers
Hi i am going to try and make this using low fat coconut milk. Do you happen to know the macronutrient breakdown for the 4-6 servings by any chance?
Thanks,
Danielle
Sandy
I don’t, but you can try using an online calculator such as MyFitnessPal.
deanna
This is absolutely DELICIOUS! I made it almost as described: I used low fat coconut milk and subbed Imagine brand No Chicken Vegetarian Chicken Stock (low sodium) for the water, but those are minor changes, I think, and it was sooooo good, My husband said if we had this at a restaurant we’d be begging for the recipe. Thank you!
Sandy
Deanna, I’m super happy to know this! My hubby does not share my love for sweet potatoes, and I tried to tell him how much I love how this recipe came out when I created it. Lol! Thank you for your review, and I’m thrilled that you and your hubby like it so much!
deanna
My husband is a meat eater and goes along with my veggie diet pretty happily, but this one knocked it out of the park. I’m a fairly experienced vegetarian home cook and have made a million sweet potato soups, but this spice combo was just right. I gave the one leftover bowl to my vegan neighbor who just texted me that he loved it, too. Winner winner tofu dinner! I already shared on FB and I’m looking forward to trying your other recipes! Thanks again! 🙂
Sandy
That’s so great! Thank you for sharing, both the soup and my link!
gina
Can I make this without an instant pot?
Sandy
Sure! Just use a Dutch oven or other soup pot and follow the steps 1-5. Then let the soup simmer until the sweet potatoes are very soft, about 15-20 minutes.
Deborah
I love the flavors in this soup! Really good. I never thought to make a sweet potato soup, and I will be making this often!
Sandy
Hi Deborah! I’m so glad you liked this soup! Sweet potatoes are so versatile, and tasty! Thank you for your review!
Merrill
Is this recipe for an Instant Pot Duo Mini or a 6 or 8qt Instant Pot?
Sandy
Hi Merrill, it’s for the 6 qt.