Instant pot sweet potato apple soup

By Abbey Sharp
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  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoon fresh ginger, minced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry powder
  • 4 cups sweet potatoes, peeled, and finely diced
  • 2 carrots, peeled and diced
  • 2 granny smith apples, peeled, cored and diced
  • 2 cups apple cider
  • 1 cup reduced sodium vegetable broth
  • 1 cup lite coconut milk
  • Salt and pepper, to taste


  • Sour cream or yogurt
  • Toasted pumpkin seeds
  • Apple chips


  1. Set the Instant Pot to "sauté". Add the olive oil and onion to the pot and cook, stirring for four to five minutes. Add in the garlic, ginger, cinnamon and curry and stir for another minute.
  2. Press “cancel” to turn off the Instant Pot. Add the sweet potatoes, apples, carrots, apple cider and broth.
  3. Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 15 minutes. After the soup is ready, allow natural pressure release for at least ten minutes before moving the release valve to “venting” to completely depressurize (until floating valve drops).
  4. Open the Instant Pot, add the coconut milk and use an immersion blender to puree the vegetables until very smooth. Season with salt and pepper, to taste.
  5. Garnish with a dollop of yogurt, pumpkin seeds, and apple chips.


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