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Instant Pot Sweet Potato Tortilla Soup

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This flavorful soup is the perfect mix of cozy and spicy. Sweet potatoes, black beans, and corn simmer in a zesty tomato broth, all pressure-cooked to perfection in your Instant Pot. Top it off with crispy tortilla strips, avocado, and fresh cilantro for a comforting meal that’s vegan, gluten-free, and done in under 40 minutes!

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 jalapeño, seeded and finely chopped (optional for spice)

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon black pepper

  • 1 lb sweet potatoes, peeled and cubed

  • 1 red bell pepper, diced

  • 1 (14.5 oz) can diced tomatoes

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup frozen corn

  • 4 cups vegetable broth

  • Juice of 1 lime

  • ¼ cup chopped fresh cilantro

For Tortilla Topping:

  • 4 corn tortillas, cut into thin strips

  • 1 tablespoon olive oil

  • Pinch of salt

Optional Toppings:

  • Diced avocado

  • Extra cilantro

  • Lime wedges

  • Vegan sour cream

  • Jalapeño slices

Instructions

  1. Sauté aromatics:
    Turn on the Instant Pot to “Sauté” mode. Heat olive oil, then add diced onion. Cook for 3–4 minutes until soft. Add garlic and jalapeño, cooking 1 minute more.

  2. Add spices and veggies:
    Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add sweet potatoes, bell pepper, tomatoes (with juices), black beans, corn, and broth. Mix well.

  3. Pressure cook:
    Lock the lid in place and set the valve to “Sealing.” Cook on Manual/High Pressure for 8 minutes. Let the pressure naturally release for 5 minutes, then quick release the rest.

  4. Finish the soup:
    Open the lid and stir in lime juice and chopped cilantro. Taste and adjust seasoning.

  5. Make tortilla strips:
    While soup cooks, preheat oven to 375°F (190°C). Toss tortilla strips with oil and salt. Spread on a baking sheet and bake 10–12 minutes until crispy.

  6. Serve:
    Ladle soup into bowls and top with crispy tortilla strips and your favorite toppings.

Notes

  • Want more protein? Add shredded chicken or tofu before pressure cooking.

  • Make it spicier by adding more jalapeño or a pinch of cayenne.

  • Soup stores well in the fridge for up to 4 days, and freezes for up to 3 months.

Find it online: https://ukfinda.com/instant-pot-sweet-potato-tortilla-soup/