Instant 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.

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:

Instant 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.

• Author: Lindsay

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

1. Peel and roughly chop sweet potatoes.
2. Place sweet potatoes, garlic, peppers, chicken thighs, Old Bay and broth in the instant pot.
3. Seal and manually set the timer for 12 minutes.
4. 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.
5. 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–