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
Scale
- 1.5 pounds sweet potatoes (approx 2 large or 4 cups roughly chopped)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1.5 cups chicken broth (more if desired)
- 1 cup corn kernels (frozen, canned or fresh)
- 3 giant handfuls fresh baby spinach
- 2 tsp Old Bay**
- 1 tsp salt
- Avocado to garnish (optional)
Instructions
- Peel and roughly chop sweet potatoes. You can also leave the skin on if you want to!
- Place sweet potatoes, garlic, peppers, chicken thighs, seasoning and broth in the instant pot.
- Seal and manually set the timer for 12 minutes.
- Quick release. Remove chicken to shred. Use a fork or potato masher to gently break apart 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
**If you don’t have Old Bay, try swapping in Montreal Chicken Seasoning or 1 tsp cumin, 1 tsp paprika and 1/2 tsp curry powder.
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.
