Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Sweet Potato Tortilla Soup


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x

Description

Instant Pot Sweet Potato Tortilla Soup! A smoky, limey, tomato-rich broth with onion, garlic, jalapeño, crispy tortilla strips, and tender chunks of sweet potato.


Ingredients

Scale

Tortilla Soup:

  • half an onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 large sweet potatoes, peeled and diced
  • 1 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
  • 12 cups sweet corn (optional)

Tortilla strips and toppings

  • 12 corn tortillas
  • oil for frying
  • avocado
  • cotija or queso fresco
  • cilantro, red onion, lime wedges, etc.

Instructions

  1. Tortilla Soup: Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
  2. Tortilla Strips: 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.
  3. Serve: Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with… well… everything! I highly recommend avocado, and definitely don’t forget the lime.

Notes

Note: Expect about 10-15 mins for the Instant Pot to come to pressure before the cook time starts.

Adding Chicken: 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.

Stovetop: Saute your onion, garlic, and jalapeno in a little oil. Add sweet potatoes and spices. Add tomatoes, broth, and corn. Simmer for 15-20 minutes.

Oil: Some of the oil from the fried tortilla strips will end up in the soup – you’ll see a very slight sheen on the top layer. That’s okay – it’s how it’s supposed to be. It gives the soup a little more of a luxurious texture and mouthfeel (I don’t think I’ve ever used the word mouthfeel before, but here we are). I prefer to fry my tortilla strips in olive oil so that olive oil is what ends up in my soup. But if you want something that has a neutral flavor, use vegetable oil.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican-Inspired

Keywords: instant pot sweet potato tortilla soup, sweet potato tortilla soup, tortilla soup