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!
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 + or - button (or dial) to choose 5 minutes.
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 wilt. 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!