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.
This soup can also be made with butternut squash or pumpkin. Of course the flavors will change a bit, but both options are delicious!
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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