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Instant Pot Sweet Potato Tortilla Soup
Prep Time
30m
Cook Time
5m
Total Time
35m
This Instant Pot Sweet Potato Tortilla Soup is a hearty and flavorful dish perfect for a cozy night in. With a base of fire-roasted tomatoes and sweet potatoes, this soup is seasoned with chili, chipotle, and garlic for a spicy kick. Serve with crispy tortilla strips and your favorite toppings for a satisfying meal.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
6)
Scale
Scale
Tortilla Soup
Tortilla Strips And Toppings
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories594kcal29%
-
Fat16g0%
-
Saturated Fat3g0%
-
Carbohydrates106g5%
-
Fiber13g0%
-
Sugar17g0%
-
Protein12g0%
-
Cholesterol0mg0%
-
Sodium1,190mg59%
Percent Daily Values are based on a 2,000 calorie diet.
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. You can also check out this other recipe for Chicken Tortilla Soup.
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.
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. You can also check out this other recipe for Chicken Tortilla Soup.
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.