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4.9 from 66 votes

Instant Pot Spicy Moroccan Sweet Potato Soup

Spicy Moroccan Sweet Potato Soup can be made in the Instant Pot or Stove-Top! This hearty vegan sweet potato soup features chickpeas and veggies in a flavorful harissa spiked broth.

Prep Time
12 mins
Cook Time
12 mins
Additional Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 243 kcal
Course: Soup
Cuisine: Moroccan

Ingredients

  • 2 lbs sweet potato
  • 1 cup diced onion (white or yellow)
  • 2 cloves garlic
  • 15.5 oz canned chickpeas (drained and rinsed)
  • 1 TBSP extra virgin olive oil
  • 4 cups low-sodium vegetable broth
  • 2 TBSP harissa paste
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • fresh cilantro leaves for topping
OPTIONAL EXRAS
  • crushed red pepper flakes
  • ground cinnamon
  • Lime wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
  5. 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.
  6. 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.
  7. 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

  • My soup took about 15 minutes to come to pressure and I allowed it 5 minutes to naturally depressurize before flipping the vent to release the remaining pressure. if additional ingredients are added it may take longer to pressurize. A larger IP (8 QT versus my 6 QT) may pressurize more quickly.
  • If desired, chicken broth can be used in place of vegetable broth.
  • No harissa? Try it with tomato paste instead and add a little heat using hot sauce and/or crushed red pepper flakes.
  • Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
  • SEE POST BELOW FOR STOVE-TOP INSTRUCTIONS.

Nutrition Information

Calories 243kcal (12%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 4g (6%) Sodium 1370mg (57%) Potassium 684mg (20%) Fiber 8g (32%) Sugar 9g (18%) Vitamin A 21840IU (437%) Vitamin C 6.7mg (7%) Calcium 85mg (9%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 243

% 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.