Instant Pot Spicy Moroccan Sweet Potato Soup
User Reviews
4.9
Instant Pot Spicy Moroccan Sweet Potato Soup
Description
The Instant Pot Spicy Moroccan Sweet Potato Soup combines peeled and cubed sweet potatoes with sautéed onions, garlic, chickpeas, harissa paste, ground cumin, and vegetable broth. After sautéing onions and garlic, the mixture is pressure cooked, allowing the flavors to develop deeply and the sweet potatoes to soften fully. The use of harissa gives the soup a distinctive spicy undertone that builds without overwhelming the natural sweetness of the potatoes.
The soup offers a smooth, hearty texture with soft sweet potato pieces and tender chickpeas, accented by fresh cilantro leaves on top. Optional red pepper flakes and ground cinnamon can be added to adjust the heat and aroma as preferred. It serves well as a nourishing lunch or a light dinner.
Notes mention that the soup can be adapted using chicken broth and alternative heat elements such as tomato paste and hot sauce if harissa is unavailable. Cooking times may vary with Instant Pot size and added ingredients, so pressure timing should be adjusted accordingly.
Ingredients
- 2 lbs sweet potato
- 1 cup onion white or yellow, diced
- 2 cloves garlic
- 15.5 oz chickpeas drained and rinsed, canned
- 1 TBSP extra virgin olive oil
- 4 cups vegetable broth low-sodium
- 2 TBSP harissa paste
- 2 tsp cumin ground
- 1 tsp salt
- ½ tsp black pepper
- cilantro for topping, fresh leaves
OPTIONAL EXRAS
- red pepper flakes crushed
- ground cinnamon
- lime wedges
Instructions
- Peel and cut sweet potatoes into 1-inch pieces. Dice onion and mince garlic. Drain and rinse chickpeas and set all your veggies aside separately.
- Switch Instant Pot to SAUTE function and add a little cooking oil to the inner pot. Once hot, sauté onions until slightly tender, adding garlic at the very end and mixing well.
- Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of onion are left stuck to the bottom.
- Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
- Lock lid with valve in the sealing position. Set to 3 minutes HIGH pressure. Soup may take 15-18 minutes to come to pressure before starting 3 min cook time. When the IP beeps, allow to naturally depressurize for 5 minutes then quick release the remaining pressure by flipping valve to venting position.
- Allow a spoonful or so to cool and give it a taste! Adjust spice level to taste (I added extra harissa and red pepper flakes) and add any additional seasoning desired.
- Spoon into bowls and garnish with fresh cilantro and lime wedges that can be squeezed into the soup for a burst of citrus flavor! A little cinnamon, greek yogurt, or coconut milk also make tasty additions to this soup. We love ours with a side of toasted naan for dunking. Enjoy!
Notes
- Allow about 15 minutes for pressure buildup and natural release of 5 minutes for best texture.
- Chicken broth may be used instead of vegetable broth for a different flavor base.
- If harissa paste is not on hand, substitute with tomato paste plus hot sauce and crushed red pepper flakes for heat.
- Nutrition estimates are approximate due to variations in ingredient brands; adjust seasonings as desired.
- For stovetop cooking instructions, refer to recipe source or adapt pressure cooking steps accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 1370mg | 57% |
| Potassium | 684mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 21840IU | 437% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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