Pressure Cooked Sweet Potato Soup

Grating the sweet potatoes and apples before pressure cooking is the trick that makes this soup work so fast. The thin shreds break down almost completely in just 4 minutes under high pressure, creating a naturally thick, creamy soup without any cream or thickener. The apple dissolves into the broth and adds a subtle fruity sweetness that you can’t quite identify but definitely notice.

Orange zest added in two stages gives you both cooked and fresh citrus flavor. The first teaspoon goes in before pressure cooking and mellows into the broth. The remaining half teaspoon gets stirred in after cooking for a bright, aromatic finish that hits your nose before the spoon reaches your mouth.

The partial-puree method is smart. Instead of blending the entire pot smooth, you puree just a third and stir it back in. This gives you a soup with body and thickness but still has chunks of sweet potato and celery for texture.

Kitchen Tips

• Use a box grater for the sweet potatoes and apples. The large holes produce shreds that cook down but leave some texture.
• Don’t skip the celery. It adds a savory, slightly bitter note that balances all the sweetness from the potatoes and apples.
• If you don’t have a pressure cooker, simmer covered in a regular pot for about 20 minutes until the sweet potato shreds are very soft.
• Taste for salt at the end. Sweet potatoes can absorb a lot of seasoning.

Variations

• Add a teaspoon of curry powder or ginger for a warmly spiced version.
• Use pears instead of apples for a slightly different fruity sweetness.
• Swap the chicken broth for vegetable stock for a vegetarian version.