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Instant Pot Sweet Potato Tortilla Soup

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. 

Instant Pot Sweet Potato Tortilla Soup (vegetarian, vegan, gluten-free friendly recipe)

When it comes to hearty one-pot meals, a 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 is a vegetarian and vegan-friendly dish (serve without sour cream and cheese), that is also free of gluten or any added sugar. You can find more vegetarian Instant Pot recipes here.


Instant Pot Sweet Potato Tortilla Soup (vegetarian, vegan, gluten-free friendly recipe)

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.

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Instant Pot Tortilla Soup With Sweet Potatoes (Vegan, Vegetarian, Gluten-free)

Instant Pot Sweet Potato Tortilla Soup

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot Pressure Cooker
  • Cuisine: Mexican


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.



  • 1 large brown onion, finely diced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 34 large 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
  • 2 cups chopped tinned tomatoes
  • 3 cups water
  • 1 cube vegetable stock cube
  • Juice of 1/2 lime

To serve

  • 1 avocado, diced
  • A handful of fresh cilantro/coriander, roughly chopped
  • A handful of corn tortilla chips, crumbled over the top
  • A dollop of sour cream (in bowls, per person, optional)
  • 12 tablespoons of grated cheddar (in bowls, per person, optional)

Sweet potato tortilla soup ingredients


  1. 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.
  2. 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.
  3. 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.
  4. Open the lid and stir in the juice of 1/2 lime. You can also add extra fresh cilantro directly in the pot.
  5. 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.

Instant Pot Tortilla Soup With Sweet Potatoes (Vegan, Vegetarian, Gluten-free)

Instant Pot Tortilla Soup With Sweet Potatoes (Vegan, Vegetarian, Gluten-free)


Black beans. We used canned black beans but you can use any other type of legumes for added protein. You’re welcome to add diced chicken to the soup if you like, but we only don’t think it needs it.

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.

Keywords: hearty sweet potato tortilla soup fast easy pressure cooker avocado sour cream vegan vegetarian gluten-free


Instant Pot Sweet Tortilla Soup (Vegan, Vegetarian, Gluten-Free) #instantpot #vegetarian #soup


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  • Reply
    August 4, 2017 at 8:59 pm

    I really truly don’t know how I survived before the Instant Pot. This looks beyond delish, and love how simple it is!!

    • Reply
      August 7, 2017 at 9:56 am

      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.

  • Reply
    Melissa Griffiths
    August 5, 2017 at 12:14 am

    Perfect for meatless Monday! This looks delicious!

    • Reply
      August 7, 2017 at 9:55 am

      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.

  • Reply
    August 28, 2017 at 5:18 am

    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!

    • Reply
      September 8, 2017 at 4:48 am

      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.

  • Reply
    November 12, 2017 at 10:10 pm

    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

  • Reply
    December 4, 2017 at 1:41 am

    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

    • Reply
      December 7, 2017 at 1:21 am

      Thanks so much, Becky 🙂

  • Reply
    December 6, 2017 at 6:39 pm

    Has anybody pureed the sweet potatoes? Wondering if that might be a better texture than soft chunks.

    • Reply
      December 7, 2017 at 1:18 am

      I think it would work as well, really depends on your preference for textures.

  • Reply
    Pamela Walsh
    December 6, 2017 at 9:31 pm

    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.

    • Reply
      December 7, 2017 at 1:18 am

      Thanks Pamela! Really happy you enjoyed this one 🙂

  • Reply
    December 27, 2017 at 4:51 pm

    Will this receipt fit in the 3 quart Instant Pot, or only the larger 6 quart? Very excited to try it!

    • Reply
      December 29, 2017 at 10:30 am

      Should fit in the 3 quart

    • Reply
      January 24, 2018 at 5:56 am

      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.

      • Reply
        February 3, 2018 at 3:01 pm

        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.

  • Reply
    January 22, 2018 at 4:56 pm

    What variety of red chili pepper did you use?

    • Reply
      January 22, 2018 at 9:21 pm

      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.

  • Reply
    January 27, 2018 at 8:01 pm

    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.

    • Reply
      February 2, 2018 at 4:27 pm

      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.

  • Reply
    January 30, 2018 at 4:15 am

    Just made this tonight. Stellar. God bless the instant pot.

  • Reply
    February 8, 2018 at 2:47 am

    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.

    • Reply
      February 8, 2018 at 9:33 pm

      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.

  • Reply
    February 8, 2018 at 7:32 pm

    This was so amazing! Super easy and so delicious!

  • Reply
    Dr. Cool
    February 18, 2018 at 10:18 pm

    yum-e in tum-e

  • Reply
    Nicole Dammert
    May 10, 2018 at 9:40 pm

    I love this recipe! I’ve made it 3 times already. My 3year old eats it all, couldn’t’ be happier. Thanks so much!

    • Reply
      May 12, 2018 at 4:33 pm

      Thanks Nicole! Happy you enjoy it so much.

  • Reply
    March 29, 2019 at 12:40 am

    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.

    • Reply
      April 10, 2019 at 11:28 am

      Thanks, Jill. In can imagine it would have been amazing with that smoky flavour of chipotle peppers. Great modification!

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