Instant Pot Thai Red Curry Sweet Potato Soup

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A dump-and-go Instant Pot recipe that’s perfect for busy weeknights. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. Vegan, gluten-free, and oil-free.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
5 from 82 votes

This should be obvious, but I love cooking and testing out new recipes and cooking methods. But, some days, I just want to make the easiest recipe possible. It’s that, or ordering in a large pizza and scarfing it down with a glass of red wine or three.

Enter dump-and-go Instant Pot recipes. If that wasn’t self-explanatory, I’m talking about recipes where you can just dump in a bunch of ingredients into the Instant Pot, turn on the pressure cook setting, walk away, and come back to a complete dinner!

As pretty as this soup might look, this Thai-Inspired Red Curry Sweet Potato Soup is one such dump-and-go recipe. A lot of dump-and-go recipes I’ve seen online seem like the epitome of convenience food and seem to lack flavor—it’s like they’re just mixing canned beans, corn and tomatoes on top of a protein, and calling it a day.

Since I am a stickler for maximizing flavor, that is definitely not what we’re going to do with this recipe!

thai curry soup

Why you’re going to like this Thai Red Curry Soup

Dump-and-go. We already talked about this, but how can you not like a recipe that requires zero hands-on cooking??

Weeknight-friendly. See above. You can have dinner on the table and all you need to do is 10ish minutes of chopping. Oh, and one-pot meals also mean minimal dishwashing! Bonus: the Instant Pot inner pot is dishwasher safe!

Aromatic and flavorful. As with any good Thai or Thai-inspired dish, this soup is well balanced in flavors. Spicy from the curry paste, sweet from the sweet potatoes and a spoon of agave or sugar at the end, and sour from the tomatoes and lime juice! I learned how to balance flavors when I took some cooking classes in Thailand, and it’s a principle that I use in all of my recipes to this day.

If you love Southeast Asian flavors, you’ll go crazy for my Indonesian Tempeh Kecap and Thai Butternut Squash Curry. And if you have some more time, go all out and try my Homemade Thai Green Curry Paste to make a phenomenal Vegan Thai Green Curry!

Creamy and rich. Thanks to red lentils and sweet potatoes, this soup is naturally thick. Red lentils break down and get mushy when cooked, making them perfect for curries, soups, or curry-soup hybrids like this! And the high pressure of the Instant Pot virtually melts the sweet potatoes into the soup. Plus, the recipe also adds light coconut milk for extra creamy measure.

Hearty and satiating. Some soups leave you hungry after a couple hours, but this soup will stick to your ribs! We’ve got protein from the lentils, complex carbs from the sweet potatoes, and satiating fats from the coconut milk.

 Vegan Instant Pot Dump

Ingredient Rundown

The aromatics. If you’ve made any of my savory recipes before, you know that I usually like to start with some aromatics. This could be as simple as onions or garlic, but it always varies based on the flavor profile and cuisine of the dish.

Since this a Thai-flavored soup, I’m using green onions or scallions instead of regular onions, along with garlic and ginger. A truly authentic Thai recipe would use galangal, also referred to as Thai ginger, but it’s pretty uncommon to come across outside Asian grocery stores.

This recipe is a bit different than most in that you don’t cook the aromatics in oil before adding the remaining ingredients. That’s because there’s no hands-on cooking involved. But don’t omit the aromatics – they still add a good amount of flavor.

Sweet potatoes. Scrub, peel, and chop them into roughly 3/4-inch cubes. The smaller the cut, the more they’ll melt into the soup. I recommend using garnet sweet potatoes or yams, not Japanese sweet potatoes .While I love the latter, they are naturally firmer, denser, and dryer in texture, so they don’t quite melt into the soup.

Tomatoes. I know, it’s not tomato season, but when the tomatoes are pressure cooked down into a soup, you won’t notice their unremarkable taste. But, if you don’t want to buy winter supermarket tomatoes, feel free to use canned diced tomatoes.

Vegan Thai Red Curry Soup

Red lentils. You can use red lentils or split red lentils – they are virtually the same.

Thai red curry paste. My favorite brand is Maesri (available at Thai and Southeast Asian grocery stores, or online), but Thai Kitchen also works decently and is widely available. Whichever brand you use, be sure to read the ingredients to ensure it’s vegan. Some brands might use fish sauce. Another vegan red curry paste to try is from Thai Taste.

Note: keep in mind that there is variance in the heat level across curry paste brands. I find that Thai Kitchen is not too spicy, but if you know that the curry paste you’re using is quite spicy and/or you’re sensitive to spicy food, feel free to use less than the amount called for in the recipe.

Lite coconut milk. Since this soup is really thick and creamy thanks to the sweet potatoes and lentils, there’s no need to use full-fat coconut milk. If all you have is full-fat coconut milk, feel free to use it, but you’ll want to either (a) water down the milk or (b) use more vegetable broth.

Instant Pot Thai Red Curry Sweet Potato Soup

Tips for making this Thai Red Curry Soup

This section is going to be super short because, again, this is a dump-and-go recipe.

To minimize the number of dishes you need to wash, puree the soup using an immersion blender. If you don’t have one, use a stand blender and transfer the soup in batches. Remove the center cap from the blender and cover it with a dish towel to prevent steam from building up inside the blender.

After pressure cooking and pureeing, if the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit. The soup thickens even more as it rests, so if you’re serving leftovers, heat it up on the stove with a bit of water or vegetable broth.

How to Garnish this Soup

Chopped cilantro is a must. Optional add-ons include thinly sliced scallions and chili peppers (if you like it spicy), a spoon of extra coconut milk (use a toothpick to make these fancy swirly designs), and/or bean sprouts.

Finally, this recipe couldn’t be simpler, but if you want a visual (always helpful IMO), check out this video on my dump-and-go Instant Pot recipes! This Thai Red Curry Sweet Potato Soup recipe is the first one and begins at the 00:33 mark.

DUMP AND GO Instant Pot Recipes | easy vegan instant pot meals
DUMP AND GO Instant Pot Recipes | easy vegan instant pot meals

If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Instant Pot Thai Red Curry Sweet Potato Soup

5 from 82 votes
A dump-and-go Instant Pot recipe that’s perfect for busy weeknights. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. Vegan, gluten-free, and oil-free.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Cuisine: Thai-Inspired
Diet Vegan
Serving size: 4 servings


  • 1 large bunch of scallions, sliced
  • 5 garlic cloves, mined
  • 2 tablespoons freshly minced or grated ginger
  • pounds (680g) sweet potatoes, peeled and cut into ¾-inch (2 cm) cubes
  • 3 medium Roma or plum tomatoes, chopped*
  • 4 tablespoons (60g) red curry paste** (use less if sensitive to spicy food)
  • 1 cup (190-210g) red lentils, rinsed and drained
  • 2 cups (480 mL) vegetable broth
  • 1/2 teaspoon kosher salt
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • 1 (15-ounce / 400 mL) can “lite” or reduced-fat coconut milk
  • 1 tablespoon fresh lime juice
  • 2-3 teaspoons agave nectar, coconut sugar, organic brown sugar, or organic cane sugar
  • 1/2 cup chopped cilantro
  • Optional Garnishes: extra coconut milk for a pretty swirl, thinly sliced scallions, bean sprouts, thinly sliced chili peppers


  • Pour the vegetable broth into the Instant Pot. Add the scallions, garlic, ginger, sweet potatoes, tomatoes, red curry paste, red lentils, salt, and tamari or soy sauce, and lite coconut milk. Stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.
  • Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Add the lime juice, agave or sugar, and chopped cilantro. Stir to combine. Taste the soup and adjust the seasonings as needed, adding more salt for saltiness, lime juice for acidity, or agave/sugar for sweetness.
    Puree the soup using an immersion blender. If you don’t have one, use a stand blender and transfer the soup in batches (remove center cap of the stand blender and cover blender with a towel to allow steam to vent).
    If the soup is too thick for your liking, add some vegetable broth or water, and stir to heat through until the soup has thinned out a bit.
  • Ladle soup into bowls and garnish as desired. Store leftovers in the fridge for up to 4-5 days. The soup thickens as it rests, so if you’re serving leftovers, heat it up on the stove with a bit of water or vegetable broth.


* If you don’t have fresh tomatoes, you can sub one 14.5-ounce (410g) can of diced tomatoes. I add the canned tomatoes at the end, on top of all of other ingredients, and don’t mix them in. This prevents the tomatoes from sinking to the bottom, which can trigger the Instant Pot’s burn notice. While diced tomatoes are pretty watery and are often just fine if you stir them in (it’s usually crushed tomatoes or tomato paste that are the culprit), I recommend doing this just to be safe.
** There is variance in spice level across curry paste, so feel free to scale back if yours is quite spicy and/or you prefer a mild heat.

Calories: 454kcal | Carbohydrates: 76g | Protein: 16g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1203mg | Potassium: 1179mg | Fiber: 20g | Sugar: 15g | Vitamin A: 27331IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 5mg

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149 comments on Instant Pot Thai Red Curry Sweet Potato Soup

  1. Katie

    5 stars
    Great soup recipe! I get my red curry paste from the local Asian market and I know it runs a bit hotter than the grocery store brand, so I used 2 Tbsp instead of 4, and it’s still a bit hot for my taste! I think next time I’d do 1.5 Tbsp of red curry paste. I also used chicken broth instead of veggie since we aren’t vegan and that’s what I had on hand. Other than that, I followed the recipe exactly and it turned out delicious. I love how quickly it comes together.

    1. Kaitlin @ Rainbow Plant Life

      Hi Katie, it’s great to hear you had success with the recipe. Thanks for the review!

  2. Howard

    This is by far my favorite soup. I love it , my wife loves it and even my grandchildren love it. It is the only recipe that I follow exactly. Thank you for your great recipes and tremendous balance I find in your meals. I’m not vegan but if I was I would ever lean that way, I know that I’ll never be short on flavor and nutrition eating your recipes. Thanks again.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy you and the family are big fans of the soup, Howard! And that you’ve found value in the recipes. Thanks for sharing that with us :)

      Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  3. Sonny

    3 stars
    Just a warning for others, i used 3 tablespoons of maesri red curry paste and it was sooooo hot. Next time I’ll use 2 tablespoons
    I had to put more coconut sugar and eat it with a big dollop of coconut yoghurt to be able to eat it. I know everyone is different but this was too spicy for me

    1. Kaitlin @ Rainbow Plant Life

      Hi Sonny, sorry to hear the soup turned out too spicy for you. Unfortunately there is quite a large spice range between all of the different store-bought curry pastes. We hope someday you get the chance to try this soup again using less curry paste and are able to enjoy it!

  4. Aree

    I’m really interested in this recipe for a potluck at my church, but I need to double the recipe which will be too much for my instapot. Can this be done in a crockpot?

    1. Kaitlin @ Rainbow Plant Life

      Hi Aree, we’ve never tried making this in a crockpot ourselves but based on our research this is what we’d suggest:

      Cook on high for 4 hours, or on low and for 6 hours until the potatoes are fork-tender.

      Then, using an immersion blender, mash and puree the soup until you get a creamy consistency.

      Add the coconut milk and sugar and adjust the taste if needed. Cook for another 30 minutes.

      Add lime juice and herbs before serving.

  5. Davi

    5 stars
    Hey there, I’m hardly a vegan (although I eat as low as I can, nothing higher than chicken). But your recipes are baller thru and thru. Keep up the great work!!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for trying the recipes Davi! We’re glad they’ve encouraged you to eat more vegan meals! And thanks for the lovely review :)

  6. Kaitlyn

    5 stars
    Sooo good!! I cooked a batch of this a few weeks ago and was very happy with how easy it was to come together – just cut everything up and throw it in the InstantPot! I froze my leftovers and warmed some up in a pot last week and swear it tasted even better then. This is a wholesome, comforting meal, and it’s the perfect balance of spicy and sweet. Thank you for this gem of a recipe Nisha, it’ll definitely be in my rotation and I’ll be sure to keep some frozen for quick last minute meals 🧡🧡🧡

    1. Kaitlin @ Rainbow Plant Life

      Lovely, Kaitlyn! You’re so welcome for the recipe :)

  7. Sharon

    5 stars
    This was so good! I like spicy food so I added a few habanero peppers. I also skipped the sweetener since it’s not something we usually like in savory dishes.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Sharon!

  8. Ansu

    Well it’s not fully Thai because the ingredient substitutions for ease aren’t yielding the same effect as a Thai curry. However I’m giving it five stars because of the ease of execution and the outstanding value of the meal as a Thai inspired and flavorful warming seasonal soup for Autumn. Following Nisha’s toppings of green chilies, coriander, and scallions helped with freshening up the mouth feel.

    Notes I substituted tomato with a can of tomato sauce. Easy peasy.

    1. Kaitlin @ Rainbow Plant Life

      We’re glad you enjoyed the recipe, Ansu! Thank you for the feedback.

  9. terri

    5 stars
    I have made this sooo many times, it is one of my go to comfort soups . i use the immersion blender and make is soooo creamy

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Terri! We’re thrilled the recipe is a favorite!

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