Instant Pot Sweet Potato Tortilla Soup
Total Time
35 minutes
Prep Time
30 minutes
Cook Time
5 minutes
Rating
4.8 out of 5 stars
(53)
Ingredients
6-8 servings
- half an onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 large sweet potatoes, peeled and diced
- one 28-ounce can fire roasted crushed tomatoes
- 6 cups vegetable broth
- 1 tablespoon chili powder
- 2 chipotle peppers in adobo (canned), minced, or a dash of chipotle powder
- 1–2 cups sweet corn (optional)
- 12 corn tortillas
- oil for frying
- avocado
- cotija or queso fresco
- cilantro, red onion, lime wedges, etc.
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Preparation
Step 1
Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
Step 2
Cut the tortillas into small strips. Heat the oil in a heavy pan over medium high heat. Working in batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs, drain on paper towels, and sprinkle with salt.
Step 3
Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with avocado, cotija or queso fresco, cilantro, red onion, and lime wedges.
Step 4
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Chef's notes
Expect about 10-15 mins for the Instant Pot to come to pressure before the cook time starts.
This works great with adding chicken as well! Add 1 lb of chicken breasts with everything else and increase the time to 8 minutes. Shred chicken once the steam is released.
For stovetop preparation, saute onion, garlic, and jalapeno in a little oil. Add sweet potatoes and spices. Add tomatoes, broth, and corn. Simmer for 15-20 minutes.
Some of the oil from the fried tortilla strips will end up in the soup – it gives the soup a more luxurious texture. Fry tortilla strips in olive oil for added flavor or use vegetable oil for a neutral taste.
