Sweet Potato Peanut Soup in the Pressure Cooker
A velvety, rich, and satisfying sweet potato peanut soup made with pantry staples. Creamy coconut milk, roasted tomatoes, and smooth peanut butter blend into a cozy bowl of vegetarian goodness—perfect for busy weeknights or cozy weekends.
Equipment
- 1 Pressure cooker or large pot
- 1 Immersion blender
Ingredients
Main Ingredients
- 6 cups sweet potato peeled and chopped
- 1 small yellow onion chopped
- 2 cloves garlic minced or finely grated
- 2 cans diced fire roasted tomatoes 15-ounce cans, liquid drained
- 1 cup full-fat canned coconut milk
- 2 cups chicken or vegetable stock
- 1 teaspoon kosher salt
- ½ cup creamy unsweetened peanut butter
- ½ teaspoon kosher salt to taste
- 2 cups baby spinach loosely packed
- 2 tablespoons lime juice fresh
- toppings chopped cilantro, green onions, roasted peanuts, hot sauce (optional)
Instructions
Instructions
- Heat a pressure cooker or large pot over medium. Add oil and sauté onion until translucent, about 5 minutes.
- Add garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Add sweet potatoes and drained fire roasted tomatoes. Stir to combine.
- Pour in coconut milk and stock. Add 1 teaspoon kosher salt. Bring to a boil.
- Reduce heat to low. Cover and simmer until sweet potatoes are fork-tender, about 20 minutes.
- Use immersion blender to blend soup until smooth, or blend in batches. Stir in peanut butter and cook over low until fully incorporated.
- Add spinach and cook until wilted, 2–3 minutes.
- Stir in lime juice and taste. Adjust seasoning with additional ½ teaspoon salt if needed.
- Top with chopped cilantro, roasted peanuts, green onions, and hot sauce if desired.
Notes
For a vegan version, use vegetable broth. Soup can be partially blended for texture or fully pureed for creaminess. Adjust lime juice and salt to your taste preference before serving.