This hearty Instant Pot sweet potato tortilla soup is super fast and easy with a pressure cooker. Top with your favourite toppings such as avocado or sour cream, and crispy corn chips, of course. This tortilla soup recipe is gluten-free, vegetarian and vegan-friendly. Weight Watchers: 13 SmartPoints.
When it comes to hearty one-pot meals, warm tortilla soup is always a winning choice. In this recipe, we’re sharing an Instant Pot version of a tortilla soup made with sweet potatoes, black beans, and a blend of gorgeous warm spices. We have to warn you: it is damn tasty and you’ll be going back for seconds!!!
This Instant Pot sweet potato tortilla soup is a vegetarian and vegan-friendly dish (serve without sour cream and cheese or with dairy-free alternatives), that is also free of gluten or any added sugar. You can find more of our vegan Instant Pot recipes here.
“I love this recipe! I’ve made it 3 times already. My 3year old eats it all, couldn’t’ be happier. Thanks so much!”
SWEET POTATO TORTILLA SOUP INGREDIENTS
You can use regular orange sweet potato or Japanese sweet potato (with white flesh). Carrots, butternut squash or other pumpkins can also be used as they provide similar sweetness and starch.
Aromatics such as onions, garlic and cilantro and spices such as cumin, paprika and coriander seed powders are easily accessible and you might already have them in your pantry.
Black beans. We used canned black beans but you can use any other type of tinned legumes for added protein. If you want to use dried legumes, you will need to precook them first, which you can do in your Instant Pot (check out our Instant Pot Legumes 101 here). You’re not vegan or vegetarian, you can also add diced chicken to the soup if you like, but we don’t think it needs it. You can also try our Instant Pot Chicken Tortilla Soup here.
Dairy-free version. While this dish is extra hearty with a dollop of sour cream and some grated cheddar, you don’t really need them and we promise that you will enjoy the soup as is with some diced avocado and crispy corn tortilla chips crumbled over the top. You could add vegan sour cream or cheese if you have access to those.
HOW TO MAKE INSTANT POT SWEET POTATO TORTILLA SOUP
Making this soup is super easy and you can find the full recipe with ingredients below but here are some step-by-step pictures to guide you along.
Once you have sauteed the aromatics and spices, add the rest of the ingredients and set to cook on HIGH pressure for 3 minutes. Yes, it’s really quick as the only ingredient that needs cooking is sweet potato and it doesn’t take very long under pressure. With the pressure buildup and a natural release of about 5 minutes, the whole cooking time is about 15-20 minutes.
This gives you plenty of time to prepare all desired toppings: diced avocado, fried corn chips, chopped onions, cilantro, lime and sour cream and cheese, if using those.
CAN I DOUBLE THE SOUP INGREDIENTS?
You can double it as long as the liquid doesn’t exceed the limits. You can cook it for the same amount of time – it will just take longer to come to pressure which should account for the additional volume of ingredients.
MORE DELICIOUS INSTANT POT RECIPES
- Corn, Sweet potato & Chipotle soup
- Lentil Soup (Vegan, Gluten-Free)
- Potato Soup With Poblano Peppers
- Instant Pot Zuppa Toscana
- Find all of our Instant Pot soup recipes here
- Creamy Potato & Corn Chowder With Dill Pickle
Instant Pot Sweet Potato Tortilla Soup
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Description
When it comes to hearty one-pot meals, a warm tortilla soup is always a winning choice. This hearty sweet potato tortilla soup is super fast and easy with an Instant Pot pressure cooker. Top with your favourite toppings such as avocado or sour cream. This is a vegetarian and vegan-friendly dish (serve without sour cream and cheese), that is also free of gluten or any added sugar.
Ingredients
1 onion, finely diced
1 tablespoon olive oil
1 teaspoon salt
4 garlic cloves, finely diced
1/2 red chili, sliced
2 tablespoons roughly chopped cilantro (stalks and leaves)
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1 teaspoon paprika
1 lb / 550 g sweet potato, diced into cubes
1 can black beans, rinsed (about 1.5 cups of cooked beans)
2 cups chopped tinned tomatoes (no added sugar)
3 cups water
1 cube vegetable stock cube
Juice of 1/2 lime
To serve
1 avocado, diced (1/4 per serving)
A handful of fresh cilantro/coriander, roughly chopped
A handful of corn tortilla chips, crumbled over the top
Optional: A dollop of sour cream (in bowls, per person, optional)
Optional: 1 tablespoon of grated cheddar (in bowls, per person, optional)
Instructions
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
- Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
- Open the lid and stir in the juice of 1/2 lime. You can also add extra fresh cilantro directly in the pot.
- Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.
Notes
Stovetop method. Okay, because we know how delicious this soup is, we want to give you a stovetop option too. You can repeat the first few steps in a pot on the stove, and once you add the sweet potatoes, beans and liquids, simply cook over medium heat for 15 minutes, until the sweet potato is soft.
Weight Watchers: 13 SmartPoints (without sour cream or cheese). Find more Weight Watchers Instant Pot recipes here.
Nutrition
- Serving Size: 2 cups soup with 1/4 cup tortilla crisps & 1/4 avocado
- Calories: 514
- Sugar: 24.8 g
- Sodium: 1981.2 mg
- Fat: 16.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 85.4 g
- Fiber: 19.9 g
- Protein: 15.7 g
- Cholesterol: 0 mg
SAVE THIS SWEET POTATO TORTILLA SOUP RECIPE TO PINTEREST
Pretty good as written, but falls a little short on spices. Also wish it were a little bit thicker. Will try again and up the spices and maybe double the beans and add a little frozen corn.
★★★★
Found this recipe when I first bought an Instant Pot and it has been a staple ever since. Love it! Thanks for sharing.
★★★★★
Could 3 cups of veggie broth be subbed for the 3 cups of water and veggie cube?
Yes, but mix the cube with the water first so that it’s dissolved to make sure the flavor is distributed evenly.
The time it takes to prep and cook is not right. , It takes almost double if you are starting with nothing prepared.
★★★★★
I am in love with this soup. This has all my favourite food items and this recipe always makes my day into a better one. Thanks for sharing this recipe or else I wouldn’t ever get to know about this amazing recipe of yours
★★★★★
Thanks so much 🙂
Very delicious. Made it without the chilli and my one year old loved it.
★★★★★
Thanks, Martina
Made a double batch in my 6 Qt InstantPot. It came out so delicious!! I drastically reduced the salt it called for. I only used 1 Tbl and it tasted fine. This recipe is now one of my regulars. Delicious and Healthy!
★★★★★
Thanks, Tara. Glad you liked it 🙂
Best soup I’ve made in the Instant Pot. I subbed a can of green chilies for the red chili because I didn’t have one, and omitted the oil, otherwise followed the recipe as written. I also made some homemade corn chips in the air fryer to top it with and it was so flavorful. I’ll make this a lot, and recommend highly.
★★★★★
Thanks, Steve. Glad you enjoyed it 🙂
Having this for the second time tonight! Nice hearty soup. Adding ground beef this time.
★★★★★
Made this last night. Didn’t have red pepper on hand so substituted with half a can of chipotle in adobo sauce, which I whirred up in the food processor with the diced tomatoes. Gave it a nice smoky flavor. Man alive was it delicious! Fast, easy, healthy, who could ask for more? Thanks for posting.
★★★★★
Thanks, Jill. In can imagine it would have been amazing with that smoky flavour of chipotle peppers. Great modification!
I love this recipe! I’ve made it 3 times already. My 3year old eats it all, couldn’t’ be happier. Thanks so much!
★★★★★
Thanks Nicole! Happy you enjoy it so much.
yum-e in tum-e
★★★★★
This was so amazing! Super easy and so delicious!
Have you doubled this in the IP? How long did you cook it for? I made this for my husband and myself and we enjoyed it so much I would like to make it tomorrow for a group of 6.
★★★★★
You can double it as long as the liquid doesn’t exceed the limits. You can cook it for the same amount of time – it will just take longer to come to pressure which should account for the additional volume although I have not personally doubled it.
Just made this tonight. Stellar. God bless the instant pot.
★★★★★
Flavors are great. I tried to follow the recommendation to reduce the time and set the timer for 2min on high pressure and did a full quick release. The sweet potatoes are still mush – disintegrating when I stir. It did take a while to reach pressure in my 6qt IP. Otherwise I followed the recipe exactly, and kept the sweet potato pieces at .5-.75″ chunks. I may puree it and depend on avocado and tortilla for texture.
★★★
It can be a tough balance with sweet potatoes when coming to pressure unfortunately. Make sure your seal is on well. I notice when mine is loose or I haphazardly put the lid on, my pot takes longer to come to pressure and I can overcook more delicate veggies. A puree sounds lovely too, though.
What variety of red chili pepper did you use?
Long red chili that probably has different names in different countries, but fresh cayenne chili pepper, Finger chile, Ginnie pepper are some of the names. It’s long and slim, and not too spicy.
Will this receipt fit in the 3 quart Instant Pot, or only the larger 6 quart? Very excited to try it!
Should fit in the 3 quart
Verdict: Recipe does not fit in the 3 quart mini duo as written. I reduced onion and sweet potato somewhat, but could only fit in 2 cups of water and less than 2 cups tomato.
★★★★
Hey Stephanie, all of our recipes are made in a 6 quart IP. I don’t think it says anywhere that it would fit the 3-quart mini duo anywhere but I hope your adjustments worked out in the end and the soup turned out great.
This is a fabulous dish and a big hit with everyone I’ve served it to, filling, healthy and even VEGAN! Best thing I’ve made in my Instant Pot so far.
★★★★★
Thanks Pamela! Really happy you enjoyed this one 🙂
Has anybody pureed the sweet potatoes? Wondering if that might be a better texture than soft chunks.
I think it would work as well, really depends on your preference for textures.
I made this last week omg can you say AAH MAZE ING
I didn’t have a red chili so I used 1tsp of chili powder and it was absolutely one of the best sweet pot dishes I’ve had
Thanks so much, Becky 🙂
Flavors fantastic! Loved by all. Next time I’ll cook a little less, as potatoes were pretty soft, although still good. Thanks for a great recipe
★★★★★
Tried this out this afternoon, after first making a batch of black beans in our new instant pot (we’ll never go back to canned beans again!). It was absolutely delicious! Next time we’ll cook a little shorter period to allow for a little more “toothsomeness” of the sweet potato, but otherwise, it was spot on for flavor!
★★★★
SO glad you enjoyed it! I know what you mean about the toothsomeness. The IP can make texture tough, but flavour is always on point.
Perfect for meatless Monday! This looks delicious!
We couldn’t agree more!!! It’s really hearty and filling, perfect for those Monday nights when you need to stay nourished for the week.
I really truly don’t know how I survived before the Instant Pot. This looks beyond delish, and love how simple it is!!
Thanks Karly! I agree, having the IP is so useful for those quick and easy weeknight meals. I often have some leftover veggies or meat in the freezer and normally I’d have little motivation to do anything with them but with IP, I know I can throw them in with some spices and herbs, and have a fabulous meal on the table.