Chicken and Sweet Potato Soup

A quick and nourishing chicken and sweet potato soup made in a pressure cooker. Perfect for chilly nights, it’s hearty, flavorful, and comforting in every spoonful.

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine Mexican

Servings 4 people

Calories 280 kcal

Equipment

1 Pressure cooker Electric or stovetop

Ingredients

Main Ingredients

1 tablespoon olive oil
1 onion diced
2 celery stalks diced
1 carrot diced
2 sweet potatoes peeled and diced
4 cloves garlic
1 teaspoon turmeric
1 teaspoon Italian seasoning
6 cups chicken broth
1 cup pearl couscous or orzo, small pasta
2 cups cooked chicken breast chopped
Salt and pepper to taste

Instructions

Heat olive oil in the pressure cooker on medium. Add onion, celery, and carrot and sauté for 5-7 minutes.
Add garlic, turmeric, and Italian seasoning. Cook for 1 minute until fragrant.
Add sweet potatoes and chicken broth. Stir and seal the pressure cooker lid.
Cook on high pressure for 15 minutes.
Do a quick release carefully. Add pearl couscous and cooked chicken. Seal again.
Cook on high pressure another 10 minutes.
Do a natural release. Stir soup, season with salt and pepper, and serve hot.

Notes

Store leftovers in airtight containers once cooled. For longer storage, freeze in portions and reheat gently with a splash of broth.