Instant Pot Sweet Potato Kale Soup
Ingredients
The soup base
-
2
Tablespoon
Olive Oil
-
1
small
Onion, diced
-
2
small
Bay Leaves
-
2
medium
Sweet Potatoes, peeled and cubed (about 1½ lbs)
-
½
teaspoon
Coriander Powder
-
½
teaspoon
Cumin
-
⅛
teaspoon
Cinnamon
-
1
teaspoon
Turmeric
-
1
teaspoon
Kosher Salt (or ¾ tsp table salt)
-
1
3-4" sprig
Fresh Rosemary (don't use dried)
-
3
cloves
Garlic, pressed or minced
-
1
15 oz can
Diced Tomatoes, with juice
-
1
teaspoon
Paprika, sweet
-
1
14 oz can
Coconut Milk (use light for fewer calories)
-
1½
cups
Water
The finishing touch
-
5
oz
Kale, chopped (½ of a 10 oz bag)
Instructions
- 1. Turn on the pressure cooker to the Sauté function and add the oil when hot.
- 2. Add the onion and bay leaves, cooking until the onion is translucent.
- 3. Stir in the sweet potatoes, coriander, cumin, cinnamon, turmeric, salt, rosemary, and garlic, cooking for about 1 minute.
- 4. Add the tomatoes and paprika, cooking for 2 minutes while stirring.
- 5. Incorporate the coconut milk, then add the water and stir well.
- 6. Lock the lid on the pressure cooker, set the steam release knob to Sealing, and cancel the Sauté function.
- 7. Set to Pressure Cook for 5 minutes on high pressure.
- 8. After cooking, let the pot sit for 10 minutes for natural release, then manually release any remaining steam.
- 9. Open the lid carefully and add the kale, folding it gently into the soup.
- 10. Let the soup sit for a few minutes for the kale to soften, then taste and adjust salt if needed.
- 11. Serve hot, garnished with extra coconut milk or heavy cream if desired.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
298
Total fat
15g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
You might also like