Imagine a soup so creamy, so comforting, and so incredibly easy to make that it transforms your kitchen into a gourmet Chinese restaurant in just 40 minutes! This Instant Pot Chinese Sweet Potato Soup is not just a recipe; it's a culinary journey that combines the natural sweetness of sweet potatoes with aromatic ginger and a silky-smooth texture that will make your taste buds dance with delight. Whether you're looking for a quick weeknight meal or a soul-warming dish to chase away the cold, this recipe is your ultimate solution.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare ingredients by peeling and cubing sweet potatoes into 1-inch chunks, finely dicing the onion, mincing garlic, and grating fresh ginger.
- Turn on the Instant Pot and select the Sauté mode. Add olive oil and heat for 1-2 minutes until shimmering.
- Add diced onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Incorporate minced garlic and grated ginger, stirring quickly to prevent burning, and cook for an additional 30 seconds to release their aromatic flavors.
- Add cubed sweet potatoes to the pot and stir to combine with the aromatics.
- Pour vegetable broth into the Instant Pot, ensuring all sweet potato pieces are submerged.
- Season with salt and pepper, adjusting to personal taste preferences.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook mode for 10 minutes at high pressure.
- Once cooking completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for remaining pressure.
- Open the lid and use an immersion blender to puree the soup until smooth and creamy, or mash with a potato masher for a more rustic texture.
- Taste and adjust seasoning if needed, adding more salt, pepper, or ginger to enhance flavor.
- Ladle hot soup into serving bowls and optionally garnish with chopped green onions or a drizzle of sesame oil before serving.
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any soft spots or sprouts for the best flavor and texture.
- Cutting Technique Matters: Cut sweet potatoes into uniform 1-inch chunks to ensure even cooking and consistent texture when blending.
- Sautéing Aromatics: Don't rush the onion, garlic, and ginger sautéing step. This builds a flavor foundation that elevates the entire soup.
- Liquid Ratio: Ensure sweet potatoes are fully submerged in broth for optimal cooking and blending.
- Blending Options: For a ultra-smooth soup, use an immersion blender. For a rustic texture, use a potato masher.
- Seasoning Tip: Start with less salt and pepper, then adjust at the end. The flavors concentrate during cooking.
- Garnish Creatively: Experiment with toppings like toasted pumpkin seeds, a swirl of coconut cream, or fresh herbs to add extra dimension.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
