Instant Pot Cauliflower and Sweet Potato Soup recipe is easy to make since the Instant Pot does the work!
After cooking this in the Instant Pot, you’ll use a powerful blender to finish it up and make the soup nice and smooth. I like to use an immersion blender. It’s a great tool to purchase and keep in your kitchen if you don’t have one already! And it creates the perfect texture for soups like this.
Ingredients Needed:
- sweet potatoes
- vegetable broth
- cauliflower florets
- onion
- carrot
- garlic
- ground coriander, cumin, ginger and cayenne pepper
- canned unsweetened, full-fat coconut milk
- fresh cilantro
How to make Instant Pot Cauliflower and Sweet Potato Soup:
The complete, printable recipe is at the end of this post.
- Combine the first 10 ingredients (through cayenne pepper) in a 6-quart Instant Pot. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select HIGH pressure for 6 minutes.
- Let the pressure release naturally 15 minutes. Then carefully turn the steam release handle to the VENTING position, and let any additional steam fully escape (the float valve will drop). Remove the lid from the cooker. If desired, reserve a few vegetable pieces for garnish. Using a handheld immersion blender, blend the remaining soup mixture until smooth. Stir in the coconut milk. If desired, garnish with the reserved vegetables and cilantro.
Recipe Tip
Use vegetable broth if you want to keep this recipe completely vegan or vegetarian. Use chicken broth if you don’t care about that!
What’s the difference between Sweet Potatoes and Yams?
The sweet potatoes and yams that you see at the market are more than likely ALL sweet potatoes. Hard-type sweet potatoes are the brown ones that have a white interior flesh. Softer-type sweet potatoes are the purplish-skinned potatoes with an orange interior flesh. These purplish ones are often labeled as “yams” at the market, but they’re really sweet potatoes. How confusing is that?!
You want to look for the purplish exterior, orange fleshed sweet potatoes for this recipe. Your market will probably have them labeled as “yams!” Don’t fret. Ignore that, and buy them anyways.
REAL yams are African and Asian in origin. It’s not likely that you’ll even spot them in a regular grocery store, but they do carry them in international markets. They are starchier and drier than a sweet potato.
What I Love About This Recipe:
- The cauliflower lightens up this soup recipe so it’s not so heavy on the potato.
- It’s pretty!
- There is a great combination of spices that gives this soup a wonderful flavor.
Easy Instant Pot Dinner Recipes:
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Combine the first 10 ingredients (through cayenne pepper) in a 6-quart Instant Pot. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select HIGH pressure for 6 minutes.
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Let the pressure release naturally 15 minutes. Then carefully turn the steam release handle to the VENTING position, and let any additional steam fully escape (the float valve will drop). Remove the lid from the cooker. If desired, reserve a few vegetable pieces for garnish. Using a handheld immersion blender, blend the remaining soup mixture until smooth. Stir in the coconut milk. If desired, garnish with the reserved vegetables and cilantro.
Serving: 1serving, Calories: 238kcal, Carbohydrates: 36g, Protein: 5g, Fat: 10g, Saturated Fat: 9g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 1038mg, Potassium: 781mg, Fiber: 7g, Sugar: 11g, Vitamin A: 18393IU, Vitamin C: 39mg, Calcium: 75mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.