Instant Pot Sweet Potato Tortilla Soup

Instant Pot Sweet Potato Tortilla Soup is a vibrant, flavorful twist on the classic tortilla soup—made faster and easier with the magic of pressure cooking. This plant-based version is filled with sweet potatoes, black beans, corn, tomatoes, and Mexican spices, then topped with crunchy tortilla strips for a crave-worthy finish.

Why You’ll Love This Recipe

This soup delivers bold, zesty flavors in under 30 minutes, thanks to the Instant Pot. It’s perfect for busy weeknights, meal prepping, or whenever you’re craving something warm, spicy, and satisfying.

• Quick and easy—ready in under 30 minutes
• Packed with fiber, vitamins, and plant-based protein
• Naturally vegan and gluten-free
• One-pot cleanup
• Deliciously customizable with your favorite toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and diced
• Black beans, canned and drained
• Corn kernels (fresh, frozen, or canned)
• Diced tomatoes (with green chilies if preferred)
• Onion, chopped
• Garlic, minced
• Jalapeño, seeded and chopped (optional, for heat)
• Vegetable broth
• Ground cumin
• Chili powder
• Smoked paprika
• Olive oil
• Salt and pepper
• Corn tortillas, cut into strips (for topping)
• Fresh lime juice
• Fresh cilantro (for garnish)

directions

1. Set the Instant Pot to sauté mode. Add olive oil and sauté the chopped onion, garlic, and jalapeño for 2–3 minutes until softened and fragrant.
2. Add the diced sweet potatoes, black beans, corn, diced tomatoes, and all the spices (cumin, chili powder, paprika, salt, and pepper). Stir to combine.
3. Pour in the vegetable broth and stir. Secure the lid and set the Instant Pot to Manual (Pressure Cook) for 8 minutes.
4. Once cooking time is up, allow a natural release for 5 minutes, then carefully perform a quick release.
5. Stir in lime juice and taste for seasoning. Adjust salt or spices as needed.
6. For the tortilla topping, lightly toast the tortilla strips in a dry skillet or bake at 400°F (200°C) for 10–12 minutes until crispy.
7. Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, avocado, or dairy-free sour cream if desired.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 8 minutes (plus pressure build/release time)
Total time: 25–30 minutes

Variations

• Add Protein: Stir in shredded rotisserie chicken or cooked tofu after pressure cooking.
• Make It Creamy: Blend part of the soup or stir in coconut milk for a richer texture.
• Spice it Up: Add chipotle peppers in adobo sauce or extra chili flakes for more heat.
• Taco-Inspired: Top with avocado, salsa, and dairy or plant-based cheese for a loaded soup bowl.
• Different Beans: Use pinto beans or kidney beans instead of black beans for variety.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave for 2–3 minutes, stirring halfway.
This soup freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as usual.
Keep tortilla strips separate and crisp them fresh for best results when serving leftovers.

FAQs

Is this soup spicy?

It has a mild kick, but you can easily adjust the spice level by adding or reducing jalapeños and chili powder.

Can I use frozen sweet potatoes?

Yes, just add them directly to the pot without thawing. Cooking time remains the same.

Can I make this on the stovetop?

Absolutely. Sauté the aromatics, then simmer all ingredients for 20–25 minutes until the sweet potatoes are tender.

How do I make it creamier?

Blend a portion of the soup before serving, or stir in some coconut milk or cashew cream.

Is this soup vegan?

Yes, the base recipe is fully plant-based and vegan-friendly.

Can I add rice or quinoa?

Yes, stir in cooked rice or quinoa after pressure cooking for a heartier soup.

How do I make crispy tortilla strips?

Cut corn tortillas into strips and either bake them or fry them in a bit of oil until golden and crisp.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and crisp up better, but flour tortillas can be used in a pinch.

What can I serve with this soup?

A side of chips and guacamole, a fresh green salad, or a quesadilla pairs well.

Can I double this recipe in the Instant Pot?

Yes, just make sure not to fill past the “max fill” line. Cooking time remains the same.

Conclusion

Instant Pot Sweet Potato Tortilla Soup is a bold, quick, and healthy meal that delivers major comfort and flavor with minimal effort. Whether you’re feeding a crowd or meal prepping for the week, this vibrant dish is sure to satisfy. Top it your way and enjoy a bowl of warmth any day of the year.

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