Steam curls up from the valve and your stomach starts talking back. There’s just something about that first hiss that makes you feel a lil’ at home. You sense the warmth before you even crack the lid.
The float valve pops up and you know things are cooking right. It’s like a secret sign that better things are just around the corner. You remember those cold evenings where this soup was your go-to comfort.
This chicken sweet potato soup got that tender pull from juicy thighs and a broth depth that soaks into every bite. You can imagine the aroma swirling around your condo as the steam cues tell you dinner’s ready soon. Yeah, dang, it works real good.
Why Your Cooker Beats Every Other Pot
- Gets dinner done way quicker than stove alone
- Traps all those flavors with no steam escaping early
- Gives you that deep broth depth you just can't get otherwise
- Makes chicken thighs fall apart with a tender pull every time
- Steam cues and float valve make it easy to know when stuff's done
- Natural release lets flavors settle while you chill for a few
Learn more on pressure cooker recipes that guarantee great flavor every time. Proper sealing ring use also ensures the best broth depth and locking in of flavors as detailed in our pressure cooker safety tips.
The Complete Shopping Rundown
- 1 tablespoon oil
- 2 onions, diced
- 2 carrots, peeled and diced
- ¼ teaspoon sea salt plus more to taste
- 3 teaspoons garlic powder
- 2 teaspoons dried herb mixture like Italian seasoning or Herbes de Provence
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups water
- 2 pounds boneless, skinless chicken thighs
- ½ cup quinoa
- 2 pounds sweet potatoes, diced and halved or quartered, peel optional
- 4 ounces chopped kale
- 1 cup heavy cream
You're stacking your fridge with real good stuff here. This mix gives you sweetness, savor, and just the right amount of creamy finish. The red pepper flakes add a lil heat if you’re feelin’ spicy. Don’t skip the quinoa; it adds a good texture that makes the soup kinda hearty in the best way.
Your Complete Cooking Timeline
- Heat oil in pressure cooker on medium till it’s hot and shimmering.
- Toss in onions and carrots, cook ’em till they’re soft and smell real nice—about 5 minutes.
- Sprinkle in salt, garlic powder, herb mix, and if you’re using ’em, red pepper flakes. Stir to mix up the spices well.
- Pour in chicken broth and water, crank heat till it’s boiling with some steam cues showing.
- Lay chicken thighs gently into the pot. Secure the lid and watch the float valve rise.
- Set pressure cooker to high and cook for 12 minutes for that perfect tender pull.
- Do a natural release for about 10 minutes, then carefully open the lid and fish out the chicken. Shred it with two forks.
- Put shredded chicken back, add quinoa, sweet potatoes, and kale, then close lid again. Pressure cook on high for 10 minutes. Another natural release. Finally, stir in heavy cream and check seasoning.
Need time-saving tips? Pre-chop your veggies the night before and keep ’em chilled for quick use. Using frozen kale works just great too, no need for thawing. Adjust herbs to match your favorites and keep things simple.
Quick Tricks That Save Your Time
- Pre-chop your veggies the night before and stick ’em in the fridge.
- Use pre-cut sweet potatoes if you’re really rushing.
- Frozen kale works just fine, no need to thaw before tossing in.
- Adjust herbs to just what you like so you don’t waste time measuring precise amounts every time.
What It Tastes Like Fresh From the Pot
The first spoonful hits you with a rich broth depth that feels like a warm hug. That garlic and herb hint just floats in your mouth.
The chicken’s tender pull melts on your tongue while the sweet potatoes add a gentle sweetness that balances the spice.
Kale sneaks in with a tiny crunch and fresh note that keeps things from gettin’ too heavy.
That splash of heavy cream rounds it all out, making the soup creamy without losing its light vibe. You’re gonna crave it again real soon.
For other comforting dishes with a similar broth depth, try our Apple Cider Vinegar Pulled Pork or Air Fryer Spring Rolls for a warm dinner fix.
Making It Last All Week Long
- Store leftovers in an airtight container in the fridge; it should stay good for 4 days.
- Freeze soup in single-serving containers and thaw slowly in the fridge before reheating.
- When reheating, warm it gently on the stove or microwave so the cream doesn’t split.
Label your containers with dates so you keep track easy. Reheating with a splash of water or broth brings the broth depth back if it thickened up.
Common Questions and Real Answers
- Can I swap chicken thighs for breasts? You can, but thighs bring that better flavor and tender pull. Breasts are lean but can get dry quicker.
- Do I have to peel sweet potatoes? Not if you don’t want to. The skin adds texture and nutrients, just make sure you wash ’em real good.
- What if I don’t have quinoa? You can totally skip it or swap with rice or barley. Just know it’ll change the texture a bit.
- Why does my soup sometimes get watery? Check broth to water ratio and make sure you don’t open the lid too soon losing steam pressure—that’s where broth depth goes missing.
- How do I know when it’s done cooking? Watch for the float valve pop up and follow the cook times. After natural release, the tender pull on chicken tells you it’s ready.
- Can this soup be frozen? Yep, just use proper containers and thaw slow. Cream might separate a tiny bit but it still tastes great.
Chicken Sweet Potato SoupSarah Trenalone
Ingredients
Main ingredients
- 1 tablespoon oil
- 2 onions diced
- 2 carrots peeled and diced
- ¼ teaspoon sea salt plus more to taste
- 3 teaspoons garlic powder
- 2 teaspoons dried herb mixture like Italian seasoning or Herbes de Provence
- ½ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 2 cups water
- 2 pounds boneless, skinless chicken thighs
- ½ cup quinoa
- 2 pounds sweet potatoes diced and halved or quartered, peel optional
- 4 ounces chopped kale
- 1 cup heavy cream
Instructions
Instructions
- Heat oil in pressure cooker on medium till it’s hot and shimmering.
- Toss in onions and carrots, cook ’em till they’re soft and smell real nice—about 5 minutes.
- Sprinkle in salt, garlic powder, herb mix, and if you’re using ’em, red pepper flakes. Stir to mix up the spices well.
- Pour in chicken broth and water, crank heat till it’s boiling with some steam cues showing.
- Lay chicken thighs gently into the pot. Secure the lid and watch the float valve rise.
- Set pressure cooker to high and cook for 12 minutes for that perfect tender pull.
- Do a natural release for about 10 minutes, then carefully open the lid and fish out the chicken. Shred it with two forks.
- Put shredded chicken back, add quinoa, sweet potatoes, and kale, then close lid again. Pressure cook on high for 10 minutes. Another natural release. Finally, stir in heavy cream and check seasoning.