Sweet Potato and Bell Pepper Soup


  • 4 tbsp olive oil
  • 2 red bell peppers cut into strips
  • 1 sweet potato peeled and sliced
  • 1 leek sliced
  • 3 tsp salt
  • 2 cups vegetable broth
  • ½ cup coconut milk
  • Pepper to taste
  • parsley
  • plain yogurt
  • Seeds
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, pressure level High, and set the time to 5 Minutes. Add olive oil, bell peppers, sweet potato and leek, stirring occasionally. Once this is done, press Cancel.
  • Add the salt and vegetable broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 7 Minutes.
  • When the time is up, press Cancel and manually turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Transfer everything to a food processor, add the coconut milk and blend until everything is finely processed. Season to taste.
  • Serve hot and garnish with fresh parsley, plain yogurt and seeds.
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