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!
INSTANT POT VEGAN SWEET POTATO SOUP
My love for sweet potatoes abounds. Many of you all know that it is basically my favorite food. The nutritional aspects of sweet potatoes is high! They are full of fiber, potassium, Vitamin A, healthy carbs and are a low-fat food. Not to mention, they are absolutely delicious and just about the most versatile ingredient for vegan recipes.
I use sweet potatoes in everything from sweet potato curry to this instant pot curry to baking, and even in ice cream. In fact, I have an entire collection of sweet potato dessert recipes if you love them as much as I do.
For those who do not have an instant pot, be sure to check out the stovetop version here! If you love using your instant pot, try this Cajun pasta, Italian pasta and Smoky BBQ Lentils all made in the instant pot!
This instant pot vegan sweet potato soup is super creamy, thick, satisfying and has no nuts, no oil and no dairy! It gets the creamy flavor and texture from using yukon gold potatoes. These type of potatoes are naturally buttery tasting and help to thicken up the soup when pureed and give a luxurious texture.
INGREDIENTS NEEDED
- sweet potatoes
- yukon gold potatoes
- nutritional yeast
- low-sodium vegetable broth
- cumin
- onion
- garlic
- tomato paste
- salt/pepper
HOW TO MAKE INSTANT POT SWEET POTATO SOUP
Step 1: Cook the onions and garlic in the instant pot at the normal saute setting. Cook for 5-8 minutes, stirring often until the onions are tender, stirring a few times during the process for even cooking. Add the garlic and cook another minute. Add a tiny amount of water, as needed, to keep the onion from sticking/burning. Turn off the saute mode.
Step 2: Add the remaining ingredients and stir very well. (except the green onions)
Step 3: Seal the pot and cook on high pressure for 10 minutes. Remove the lid and puree the soup until smooth.
Step 4: While the soup is cooking, roast the additional potatoes to top the soup with.
MORE VEGAN SOUP RECIPES
- Low-Fat Smoky Broccoli Potato Soup
- Red Lentil Curry Soup
- Sweet Potato Broccoli Cheese Soup
- Chunky Potato and Zucchini Soup
- Vegan Creamy Zucchini Soup
- Creamy Vegan Lentil Lemon and Turmeric Soup
- Vegan Black Bean Soup
- 8 Ingredient Lentil Soup (Reader fave!)
Instant Pot Vegan Sweet Potato Soup
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
- 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.
- 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.
- Seal the pot and cook on high pressure by 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.
- See tip below to start roasting the extra potatoes.
- 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.
- 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.
- 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.
- 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
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.
I didn’t add cayenne pepper and don’t really measure. I tend to eyeball but didn’t add or omit anything else. We loved it. Supper creamy and would make again. Thanks
I am so happy you all enjoyed this soup, thank you Margaret!
Thanks so much for this recipe, which was doable in my 6-quart instant pot with no problem. I was looking for a nourishing vegan sweet potato soup recipe that didn’t contain coconut milk and it took a while to find this one. I added spinach to the finished soup after blending. I did a mix of potatoes and sweet potatoes for the crispy topping, essentially using what was left of each. I’ll be freezing the soup in single portions so I’m guaranteed a healthy lunch for a little over a week. Looking forward to exploring your site now that I’ve found it. Again, thank you!
So wonderful to hear this Jamie!
Just made it. Loved how easy and delicious came out. I added raw cashews and came out very creamy. It will be a keeper. Thank you for the recipe.
This is a really great recipe! Sweet Potato Soup has that autumn vibe which is why I love it more 🙂 Here’s my version https://veganglobetrotter.com/autumn-carrot-sweet-potato-soup/
Omg this was so friggin’ delicious! It tastes like a really decadent creamy tomato soup. This is literally the flavor that I have been searching for in a cream-free tomato soup, and the best part is that it is loaded with antioxidants and “good stuff.” I made a few tweaks, including adding a bit of unsweetened nut milk and paprika & chipotle seasoning. This is awesome sprinkled with pumpkin seeds and a slice of avocado toast. Thanks for the great recipe!!
So happy you loved it!
It has been a really busy week and I needed an easy, but tasty, dinner for my mom’s 78th Birthday and I knew Brandi would have my back! This was so good. We all loved the extra kick from the cayenne and can I say- what a great dinner to transport. After the soup was blended and ready to eat, I just put the lid back on the Instant Pot and put it in the car to take to my mom’s. It sat for about an hour before we ate and it was still steaming hot. Thank you Brandi! We all loved it. On a side note, I know there is a new book coming out soon, but I am loving the recipes so much I just ordered the first book from Amazon. I am sure I’ll be ordering the new one as soon as it is available as well. There is something about having the cookbook right in front of you with the recipe and beautiful pictures. I can’t wait!
Oops! I forgot to rate the recipe. 5 starts for sure. =o)
Thank you so much Jennifer for such an awesome comment! Thank you for buying my book! The next book isn’t soon at all, haha, I’ve only just begun to write recipes for it, they take quite awhile, but thank you so much for the excitement!
This sounds so yummy! Can this be made in a 6 quart pot? I do not have the 8 quart size.
Yes I think that should work fine!
This soup is absolutely delicious. I only had a couple of russet potatoes so my soup was mostly sweet potatoes. I didn’t peel them – no problem in my opinion. After pureeing I added half a bag of frozen, chopped kale to just wilt in the soup. I truly felt nourished, Yes, definitely add the cayenne. Thank you for this easy, healthy soup!
So thrilled you loved this soup!!
I’m wanting to make this soup but have a 6qt Instant Pot. Can I still make the full recipe or will I have to half it?
Thanks so much 😊
See the comment above!
Absolutely delicious! Great recipe, easy to follow and vegan friendly. Loving your content.
I’m so happy to hear you loved this Joe, thank you!
Brandi can you use a 6qt Instant Pot with the same amount of ingredients?
I do not have an 8qt Instant Pot.
Hi Maria! Hmmm, it fills up pretty high so I’m sure not a 6 quart would work. It might fill up past the safe line. I’d probably suggest maybe cutting the recipe in half and see how that works and if it seems totally ok, then try it at the regular recipe amounts.
Brandi, I’d like to know what kind of a food processor you have. I have an old Cuisinart, and I have been reading comments and reviews by people, and there are always negative reviews about any brand. So I would be interested in the kind you have. Do you like it? Thank you. I really need help so I can decide which one to get.
Sincerely,
Sandie
Hi Sandie! Here is the food processor I use, I list the appliances I use on my SHOP page. I’ve had it for years and love it, so I can only speak for it personally, but with any product, there will never be 100% positive reviews. But if most of the reviews on a product are good, that is what I go with. And I personally can vouch for the food processor I have and know many bloggers who use the same and love it. https://thevegan8.com/shop/