Instant pot sweet potato and veggie soup

Have I talked about how much I love my Instant Pot? If you are busy then this is something you should invest in as it saves lots of time, along with making cooking more easy with all of the different settings.

My favorite thing to make in the instant pot is soups. They are fast and perfect for the pressure cooker or slow cooking. I hope you enjoy this comfort food just as much as my family does:)

~4 large sweet potatoes peeled and cut.

~1 zucchini cut

~1 yellow squash cut

~1 medium yellow onion diced

~3 cloves of garlic chopped

~1/4 cup of avocado oil

~1/4 cup of coconut aminos

~32 ounces of bone broth ( I used bare bones bone broth 2 16 oz packages)

~1/4 cup of original nutpod creamer

~1 tsp of breakfast blend primal palate spice

~1 tsp of salt

~1 tsp of pepper


Place chopped onions and garlic in instant pot with avocado oil. Let onions caramelize on sauté setting. Once onions are done cooking turn off the sauté setting. Add cut up sweet potatoes, zucchini, and yellow squash to instant pot. Add in bone broth. Seal your instant pot and go to the manual setting. Let veggies pressure cook for 10 minutes. Once veggies are done release pressure. Veggies should be soft and ready to blend.

Use an immersion blender to blend veggies to your liking. Once you are done add in coconut creamer, coconut aminos, salt, pepper and breakfast blend spice. Stir and let that sit on keep warm setting until you are ready to eat.


Dr. Krystal xo