Instant Pot Sweet Potato Soup

 

• 3 sweet potatoes, peeled and cut into 1-inch chunks (to equal about 5 cups of chunks or 30 oz)
• 2 cups chopped 1-inch pieces sweet onion 
• 2 - 2 1/2 medium carrots, peeled and chopped into 1-inch pieces (to equal about 1 1/4 cups)
• 2 stalks celery, cut into 1-inch pieces (to equal 1 - 1 1/4 cups)
• 4 1/4  cups fat-free, reduced-sodium chicken broth (or vegetable broth for a vegetarian option).  I used water and 4 teaspoons of chicken Better Than Bouillon 
• 1 (12-ounce) can (to equal 1 1/2 cups) evaporated fat free milk (NOT sweetened condensed milk)
• 1 - 1 1/2 teaspoons coarse kosher salt or salt to taste
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg

Instructions

Combine all ingredients in your Instant Pot stirring to combine. Close Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Select Manual, High Pressure 20 minutes, When cook time is completed, manually vent the steam via the steam release knob.  Blend soup until silky smooth using an immersion blender

Enjoy!

~Carol~