This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.
Hi friends!
Let’s talk about this Instant Pot Sweet Potato Chicken Soup. I don’t know about where you are, but it’s cold here in Ohio. Well, it’s cold, then hot, then cold again. I’m talkin’ 20 degrees one day, 60 the next and then 5 degrees the day after that. It’s hard to keep up. But for the most part, it’s been cold and I’ve been craving soup.
So last week I whipped up this incredibly easy chicken soup in my instant pot and it was definitely a hit. One of my favorite instant pot tricks is that if you cook sweet potatoes chunks long enough, they basically fall apart when you stir them. I use that method to make a creamy type soup without the cream. Aside from that, this soup is packed with veggies and seasoned with Old Bay (one of my favorite seasoning mixes).
Instant Pot Sweet Potato Chicken Soup
If you’re not into spinach, you can leave that out. Don’t like chicken thighs? use chicken breasts. Not into Old Bay? Season it your own way- try some McCormick’s chicken seasoning or a blend of paprika and cayenne pepper.
Here’s the recipe:
PrintInstant Pot Sweet Potato Chicken Soup (with slow cooker option)
This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.
Ingredients
1.5 pounds sweet potatoes (approx 2 large or 4 cups roughly chopped)
2 cloves garlic
1 red pepper, diced
1.5 pounds boneless, skinless chicken thighs
1.5 cups chicken broth
1 cup corn kernels (frozen, canned or fresh)
3 giant handfuls fresh baby spinach
2 tsp Old Bay (or seasonings to taste)
pinch of salt
Instructions
- Peel and roughly chop sweet potatoes.
- Place sweet potatoes, garlic, peppers, chicken thighs, Old Bay and broth in the instant pot.
- Seal and manually set the timer for 12 minutes.
- Quick release. Remove chicken thighs to shred. Use a fork or potato masher to gently break about sweet potato chunks as you stir. Switch to saute, return chicken to pot and stir in corn and spinach.
- Let simmer 2-3 minutes, taste, adjust seasonings and serve. If you want to thin it out a little, add an additional half cup of broth.
Notes
For additional flavor, you could dice 2 strips of bacon and saute it in the instant pot with the garlic before adding the first set of ingredients.
To make it in the slow cooker, increase broth to 2 cups, cook in low for 6-8 hours until sweet potatoes break apart easily. Add spinach and corn for last 15 minutes.
See what I mean by easy?! Be sure to let me know if you try this one. Want more instant pot recipes? You can browse my instant pot archives here.
Enjoy!
–Lindsay–
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This was SO good and a family favorite. I love how quick it is as well.
yay! glad to hear it!
This looks yummy! I’ll have to give this one a try soon!
Should I mince the garlic?
I ended up just putting them in and mashing them when I mashed up the sweet potatoes. I have been having a hard time finding instant pot recipes that actually work and don’t cause the burn notice to come on so I was nervous to do this at first but it turned out DELICIOUS! I love how easy it is. I added a few more dashes of old bay because, well, I’m from Maryland and we put old bay on everything. Even my three year old loved it and he WILL NOT eat sweet potatoes! Thank you!
What if I don’t have an instant pot and I would like to cook this in a regular pot on the stove top? Any suggestions?
You can cook it just like you would a normal soup. I would start with the sweet potatoes, chicken, garlic, red pepper and broth. Bring to a boil and simmer until cooked, then add the rest. If you want to the sweet potatoes to kinda fall apart like that do in the original recipe, you’ll need to cook them the longest so in that case I would put them in to boil for 15 min or so before you add anything else.