Pressure Cooker Sweet Potato Vegetable Soup
This delicious souprecipe can easily be adapted to take advantage of whatever fresh vegetables andherbs you happen to have on hand.
Equipment
- 1 Pressure Cooker
Ingredients
- 1 T. extra virgin olive oil
- 4 cloves garlic, minced
- 4 large carrots, diced
- 4 large stalks celery, diced
- 1 1 medium red onion, chopped
- 1/4 t. crushed red pepper flakes Sea salt & black pepper, to taste
- 6 c. chicken or vegetable broth, preferably organic
- 1 lb. sweet potatoes, cut into 1” chunks
- 2 bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 c. fresh baby spinach or arugula
- 2 T. fresh lime juice
- Parmesan cheese, freshly shaved or grated
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Addgarlic, carrots, celery, red onion, and crushed red pepper flakes. Season withsalt and black pepper, to taste.
- Sauté, stirring occasionally, 4-5 minutes until fragrant and thevegetables start to develop some color. Deglaze by adding broth and scrappingany brown bits off the bottom of the pot. Press cancel.
- Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check tobe sure seal is in place, the vent is turned to “Sealing” and set the “Manual”setting to 3 minutes.
- When cook time is complete, allow pressure to naturally release for 10minutes, then manually release any remaining pressure.
- Remove lid and discard bay leaves and woody stems. Stir in fresh babyspinach or arugula and lime juice. Taste and adjust seasonings by adding additionalsalt and black pepper, if desired.
- Ladle into bowls, top with freshly shaved or grated Parmesan cheese and enjoy!
Video
Notes
Note: This recipe is written with Instant Pot® instructions. The in-process photographs were shot using a traditional pressure cooker. Follow cooking guidelines for your specific pressure cooker.
Tip: Woody herbs, such as rosemary and thyme, should be added prior to cooking, while more tender herbs, such as parsley or basil, should be stirred in when the spinach or arugula is added. (Discard any woody stems from tougher herbs before serving. Tying the stems together prior to cooking with cooking twine makes this super easy).
