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.
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.
