Get ready to fall head-over-heels for Instant Pot Sweet Potato Tortilla Soup—a vibrant, cozy bowl packed with flavor, color, and satisfying textures. This soup brings together naturally sweet potatoes, hearty black beans, and zesty Mexican spices in a way that’s crave-worthy for both weeknight dinners and casual get-togethers. Quick to prep and easier than you’d ever imagine, this recipe is my go-to for when I want something fresh, nourishing, and absolutely delicious with minimal effort. Trust me: one bite of those tender sweet potatoes mingling with smoky broth and crisp tortilla strips, and you’ll add this to your permanent soup rotation!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples and fresh vegetables can transform into Instant Pot Sweet Potato Tortilla Soup. All the ingredients play a crucial part—giving the dish its lovely color, irresistible aroma, and layered flavors that build with each bite.
- Sweet potatoes: Bring natural sweetness, vibrant color, and hearty texture to the soup—choose firm, orange-fleshed potatoes for best results.
- Olive oil: Helps develop the flavors of the onion and garlic with a quick sauté—use extra-virgin if you can for richer taste.
- Yellow onion: Adds a mellow, savory backbone to the soup and softens beautifully during cooking.
- Garlic: Gives that essential aroma and subtle punch—fresh minced for maximum flavor.
- Red bell pepper: Adds crunch, sweetness, and a pop of color to the finished dish.
- Black beans: Offer protein, substance, and a creamy bite; canned beans make things extra easy.
- Diced tomatoes: Add tang, a touch of acidity, and a deeper umami base to your broth.
- Vegetable broth: The flavorful liquid foundation that carries all the spices and veggies; use low-sodium to control saltiness.
- Ground cumin: A warming, earthy spice that’s essential in Mexican-inspired cooking.
- Chili powder: Gives gentle heat, color, and just the right kick to wake up your taste buds.
- Smoked paprika: Adds a subtle smoky depth that makes the soup truly unforgettable.
- Dried oregano: Lends a savory, herbal note that rounds out the spices beautifully.
- Salt and pepper: Simple but critical—taste as you go to get it just right.
- Frozen corn: Bright pops of sweetness and color; toss it in at the end so it stays slightly crisp.
- Lime juice: A squeeze of brightness that lifts and balances the richness of the soup.
- Fresh cilantro: Adds a fresh, citrusy snap that finishes each bowl.
- Crispy tortilla strips: The ultimate topping for crunch—make your own or use store-bought for ease.
- Diced avocado and shredded cheese (optional): For extra creaminess and decadence, if you feel like treating yourself.
How to Make Instant Pot Sweet Potato Tortilla Soup
Step 1: Sauté the aromatics
Select the sauté mode on your Instant Pot and pour in the olive oil. Once the oil shimmers, toss in the chopped onion and let it sizzle for a couple of minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for another 30 seconds—just long enough to unlock that irresistible aroma, but not so long that it browns.
Step 2: Add the vegetables and seasonings
Now for the fun part—pile in the chopped red bell pepper, diced sweet potatoes, black beans, diced tomatoes, and all the gorgeous spices: cumin, chili powder, smoked paprika, oregano, plus a good sprinkle of salt and pepper. Pour in the vegetable broth and give everything a cheerful stir, making sure to scrape up any flavor from the bottom. This is when the whole kitchen starts to smell amazing!
Step 3: Pressure cook to perfection
Cancel sauté mode and securely lock the Instant Pot lid in place. Set to Manual or Pressure Cook on high pressure for 8 minutes—just enough to make the sweet potatoes perfectly tender, yet still holding their shape. The waiting is the hardest part, but trust me, it’s worth every second.
Step 4: Release pressure and finish the soup
When the timer beeps, allow the pressure to naturally release for 5 minutes (this helps avoid soup sputtering out), then use a quick release to let out any remaining pressure. Carefully unlock the lid—it’s time for the finishing touches! Stir in the frozen corn (it’ll heat quickly), a generous squeeze of fresh lime juice, and the chopped cilantro for a burst of flavor right at the end.
Step 5: Serve and garnish
Ladle your beautiful Instant Pot Sweet Potato Tortilla Soup into big bowls and pile on those crispy tortilla strips. For extra joy, top with creamy diced avocado and a sprinkle of shredded cheese. Every bite is a celebration of color and comfort.
How to Serve Instant Pot Sweet Potato Tortilla Soup
Garnishes
One of my favorite things about this soup is dressing it up! A handful of crispy tortilla strips is a must for crunch—try baking or frying your own for an extra treat. You can also layer on diced avocado for some creamy richness and a sprinkle of shredded cheese to add just a touch of decadence. Fresh cilantro, a squeeze of lime, or even thinly sliced jalapeños make fun, flavorful additions.
Side Dishes
While Instant Pot Sweet Potato Tortilla Soup is totally satisfying on its own, it pairs brilliantly with a simple green salad, cheesy quesadillas, or warm cornbread. Even a bowl of homemade guacamole and chips on the table turns soup night into an instant fiesta. For those craving a bigger spread, include rice or a platter of roasted veggies for a balanced, festive meal.
Creative Ways to Present
Turn dinner into an interactive event by setting up a garnish bar! Let everyone top their soup bowls with their favorite fixings—different cheeses, pickled onions, sliced radishes, hot sauce, or roasted pepitas. For a dramatic touch at parties, serve the soup in small mugs or shot glasses as an appetizer, topped with a single tortilla strip and a sprinkle of cotija cheese. It’s playful, colorful, and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Sweet Potato Tortilla Soup in an airtight container in the refrigerator. It’ll keep well for up to four days, and honestly, the flavors get even deeper and more delicious as they mingle. Just keep the tortilla strips and any fresh garnishes separate so they stay crisp and vibrant.
Freezing
This soup is a freezer hero! Portion cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion, and freeze for up to three months. When you’re ready for a quick comfort meal, just thaw it overnight in the fridge or reheat straight from frozen on the stove or in your Instant Pot using the sauté mode.
Reheating
To reheat, simply warm the soup gently over medium heat on the stove, or use your microwave for a super-fast option. If it seems a little thick after chilling, just add a splash of broth or water. Be sure to add crispy garnishes like tortilla strips and avocado after reheating for that perfect texture.
FAQs
Can I make Instant Pot Sweet Potato Tortilla Soup vegan?
Absolutely! The main recipe is already vegan as long as you skip the optional shredded cheese or use a plant-based cheese substitute. All the bold flavors and texture remain just as satisfying without any animal products.
Can I adjust the spice level?
Definitely. If you prefer a spicier soup, add extra chili powder, a pinch of cayenne, or even some chopped jalapeño when sautéing the veggies. For a milder version, simply reduce the chili powder and skip additional hot peppers.
Do I need to peel the sweet potatoes?
I do recommend peeling them for this soup, as it gives a nice, velvety bite and helps everything cook evenly. That said, the skin is edible, so if you love the rustic look and extra fiber, scrub well and leave it on.
What can I use instead of black beans?
Pinto beans or even kidney beans work delightfully if you don’t have black beans on hand. Chickpeas also add a unique twist. The soup is flexible, so use whatever you love or have in your pantry.
Can I double the recipe in my Instant Pot?
You can, as long as you don’t exceed the max fill line marked inside your Instant Pot. If you double the batch, the cooking time remains the same, but your pot may take a bit longer to come to pressure and to release pressure at the end.
Final Thoughts
If you’re craving comfort, color, and a punch of flavor, Instant Pot Sweet Potato Tortilla Soup is your new best friend. It’s as simple to make as it is fun to eat, and every bowl packs a blend of hearty veggies, smoky spices, and those can’t-miss crispy toppings. Give it a try soon—you’ll see why it’s become my ultimate weeknight hero!
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Instant Pot Sweet Potato Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Instant Pot Sweet Potato Tortilla Soup is a flavorful and hearty vegetarian soup that’s easy to make and perfect for a cozy meal. Loaded with sweet potatoes, black beans, and Mexican spices, this soup is topped with crispy tortilla strips, avocado, and cheese for a satisfying meal.
Ingredients
Soup:
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen corn
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- Crispy tortilla strips
- Diced avocado
- Shredded cheese
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Cook onion until softened, then add garlic. Stir in bell pepper, sweet potatoes, black beans, tomatoes, broth, spices, salt, and pepper.
- Pressure Cook: Cancel sauté mode, secure the lid, and set to Manual/Pressure Cook on high for 8 minutes. Allow natural pressure release for 5 minutes, then quick release.
- Finish Soup: Stir in corn, lime juice, and cilantro. Serve in bowls and top with tortilla strips, avocado, and cheese.
Notes
- For added crunch, bake or fry corn tortilla strips until crispy.
- Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
