Description
Mexican-inspired Instant Pot Sweet Potato Tortilla Soup delivers comfort in a bowl, combining hearty vegetables and rich spices. Creamy, zesty flavors meld perfectly, inviting you to savor each spoonful of this soul-warming culinary adventure.
Ingredients
Scale
Main Vegetables and Proteins:
- 1 lb sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes
Aromatics and Spices:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and finely chopped (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Liquids and Garnishes:
- 1 tablespoon olive oil
- 4 cups vegetable broth
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Tortilla Topping:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- Pinch of salt
Optional Toppings:
- Diced avocado
- Extra cilantro
- Lime wedges
- Vegan sour cream
- Jalapeno slices
Instructions
- Awaken the Instant Pot’s sauté function and drizzle olive oil into the vessel. Tumble diced onions into the heated surface, allowing them to soften and become translucent. Introduce minced garlic and diced jalapeño, stirring until their aromatic essence emerges.
- Sprinkle a constellation of spices – cumin, chili powder, smoked paprika, salt, and pepper – creating a flavor foundation. Layer in cubed sweet potatoes, vibrant bell peppers, juicy tomatoes, protein-rich black beans, and sweet corn kernels. Pour in vegetable broth, ensuring all ingredients are harmoniously integrated.
- Secure the lid, positioning the valve to sealing mode. Initiate high-pressure cooking for eight minutes, allowing the Instant Pot to transform ingredients into a cohesive symphony. After cooking, permit a natural pressure release for five minutes, then swiftly release remaining pressure.
- Unveil the lid and brighten the soup with fresh lime juice and verdant cilantro. Taste and calibrate seasonings to personal preference.
- Meanwhile, prepare crispy tortilla garnish. Slice corn tortillas into delicate strips, toss with oil and a whisper of salt. Arrange on a baking sheet and roast in a 375°F oven until golden and crunchy.
- Ladle the steaming soup into waiting bowls. Crown each serving with the freshly crafted tortilla strips and optional embellishments like sliced avocado, crumbled queso fresco, or additional cilantro.
Notes
- Customize heat levels by adjusting jalapeño quantity or using milder pepper varieties for sensitive palates.
- Swap black beans with pinto beans or chickpeas for different protein and texture variations.
- Create vegetarian version by using vegetable broth instead of chicken broth, ensuring rich flavor profile remains intact.
- Reduce sodium content by selecting low-sodium broth and minimizing added salt during cooking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg