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
Scale
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
