Pressure Cooker Sweet Potato & Peanut Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Servings 4


  • Pressure Cooker


  • 1 tsp Avocado Oil or Coconut Oil
  • 1/2 Yellow Onion diced
  • 2 Sweet Potato medium-sized, peeled and cut into cubes
  • 2 Garlic cloves, minced
  • 2 tsps Smoked Paprika
  • 1/2 tsp Turmeric
  • 1 tsp Chili Flakes optional
  • 2 1/2 cups Fire Roasted Diced Tomatoes from the can with juices
  • 1/4 cup Sun Dried Tomatoes drained
  • 1/2 cup Raw Peanuts
  • 1/2 tsp Sea Salt
  • 1 3/4 cups Organic Coconut Milk from the can
  • 1 cup Water
  • 1/4 cup All Natural Peanut Butter
  • 2 cups Baby Spinach


  • Turn your pressure cooker to sauté mode and add the avocado oil. Add the onion and sweet potato and cook for 4 to 5 minutes. Then add the garlic and saute for 1 minute more. Turn the sauté mode off and add the smoked paprika, turmeric and chili flakes, if using. Stir to combine.
  • Add the canned tomatoes, sun dried tomatoes, peanuts, salt, coconut milk and water. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 4 minutes on high pressure. Once finished, let the pressure release naturally for 5 minutes, then do a quick release.
  • Carefully remove the lid, and add the peanut butter and spinach and stir tocombine. Divide between bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to five days.
Serving size: One serving is equal to about 1 1/4 cups soup.
No Peanuts: Use sunflower seed butter and sunflower seeds, or almond butter and almonds instead.
No Fire Roasted Tomatoes: Use diced tomatoes instead.
Additional Toppings: Top with additional peanuts.