Name: Instant Pot Sweet Potato Tortilla Soup
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: Tortilla Soup:; 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); Tortilla strips and toppings:; 12 corn tortillas; oil for frying; avocado; cotija or queso fresco; cilantro, red onion, lime wedges, etc.

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.

Instant Pot Sweet Potato Tortilla Soup

Ingredients

Tortilla Soup

Tortilla Strips And Toppings

Steps

Notes

Nutrition Facts