Spicy Vegan Sweet Potato Instant Pot Soup

Alright, 2 firsts for me in todays blog. 3 if you count the fact that this is my first blog post in a year. The real firsts are that 1) I learned how to enter shortcode so that recipes will now be printable (yay!) and 2) this is my first time to post an instant pot recipe!

I have made this recipe 5 times now so I feel like I have it perfected. It started out as more of a chili but I wanted to make it 50% vegetable and 50% starch so that is what I did. The result is a filling yet slimming soup perfect for winter. I absolutely love that with the Instant Pot you can just dump all the ingredients in, press a few buttons and then walk away for 20 or so minutes. It frees up so much time! Yes I know I’m missing out a little by not sautéing the spices to open them up but I’m opening up some free time so I’m ok with the trade off. I put my IP in the garage while it cooks so that way my house doesn’t get filled with food smells-another win.

I have been a real slow adopter of the Instant Pot but my slow cooker died so that forced me to start using the IP. Turns out I love it and I use it every week for all sorts of things! I use it to cook beans, soups, rice and one pot meals. More to come for sure.

Without further ado here is that recipe embedded in code!

Spicy Vegan Sweet Potato Instant Pot Soup

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A slimming version of chili with lots of veggies. Thanks to the Instant Pot this recipe will make a week’s worth of dinners with just a few minutes of prep time.


-2 lbs of yams (2 large yams), peeled and cut into 1/2 in dice
-2 medium zucchinis, peeled and diced
-1 yellow onion, diced
-2 serrano peppers, seeded and diced
-1/2-1 teaspoon crushed garlic
-1 28oz can fire roasted crushed or diced tomatoes (run them through the blender if you don’t want any tomato chunks)
-32oz vegetable broth (1 carton)
-2 tablespoons chili powder
– 2 teaspoons ground cumin
-1/4 teaspoon cayenne pepper (optional)
-salt to taste but I recommend no salt
-3 tablespoons lime juice (added at the end)
-1 bunch of cilantro, chopped (added at the end)


Use a food processor to dice the onion, peppers and zucchinis. Run the tomatoes through the blender if you prefer zero chunks (that’s what I prefer). Cube the yams. Add all ingredients up to the lime juice to the Instant Pot and give it a stir. Make sure the sealing ring is in place and the lid is securely on and set the valve to sealing. Set the IP to manual 5 minutes and then let it naturally release for 10 minutes. After 10 minutes of natural release go ahead and release the rest of the pressure (this may take a couple minutes). Add in the lime juice and chopped cilantro and you are done.

Bye for now!