Instant Pot Sweet Potato Tortilla Soup! A smoky, limey, tomato-rich broth with onion, garlic, jalapeño, crispy tortilla strips, and tender chunks of sweet potato.
Instant Pot Sweet Potato Tortilla Soup
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Ok, this was soooo good. It’s filling, colorful and delish. I also made the tortilla strips and WOW. Everyone went nuts over this combo.
katrina
Hi! Let’s make tortilla soup in the Instant Pot.
Also known as: let’s make an excuse to eat a complete buffet of Mexican toppings. You game?
This version of tortilla soup is two things:
- Easy. Like, pop it in the Instant Pot easy (although you can also make it without an Instant Pot if you have a few minutes to stand, stir, and simmer).
- DELICIOUS. There’s a classic smoky, limey, tomato-rich broth with onion, garlic, jalapeno, and tender chunks of sweet potato just to keep things interesting. Plus the essential crispy tortilla strips, and a few good hunks of buttery avocado to top it off.
And just like that, wham. You’re in BEST SOUP EVER territory.
Which is saying a lot, because I adore soup, and we have a lot of BEST SOUPS EVER here on the blog. Like this equally delicious chicken tortilla soup, this golden soup, and wild rice soup, and most recently, that lemon chicken soup with the pasta. What can I say? Add it to the list of greats.
Okay, I need to have a pep talk with you real quick.
I know you are tempted to just add tortilla chips to this tortilla soup and call it a day, but please. I beg of you.
FACE YOUR FEARS OF FRYING.
It is SO WORTH IT to make your own fried tortilla strips. Better shape – they make those perfect little tangled piles on top of your soup – and better taste, and better texture.
It’s not hard at all. Heavy pan, some hot oil, done.
Drain, salt, attempt self control.
Worth mentioning that in addition to being easy and so delicious, this is also clear-your-head-cold tortilla soup. When I was sick last week and feeling like I might never feel joy in my life ever again, I was legitimately lifted with every limey, spicy slurp.
No judgement for drinking straight out of the bowl on this one. Go ahead. Promise. I support you.
Check Out Our Video For How To Make Sweet Potato Tortilla Soup:
Instant Pot Sweet Potato Tortilla Soup
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot Sweet Potato Tortilla Soup! A smoky, limey, tomato-rich broth with onion, garlic, jalapeño, crispy tortilla strips, and tender chunks of sweet potato.
Ingredients
Units
Scale
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.
Instructions
- Tortilla Soup: Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.
- Tortilla Strips: Cut the tortillas into small strips. Heat the oil in a heavy pan over medium high heat. Working in batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs, drain on paper towels, and sprinkle with salt.
- Serve: Stir about half of your tortilla strips into the soup and reserve the remaining half for topping. Top individual bowls with… well… everything! I highly recommend avocado, and definitely don’t forget the lime.
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.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican-Inspired
Keywords: instant pot sweet potato tortilla soup, sweet potato tortilla soup, tortilla soup
One More Thing!
This recipe is part of our flavor-packed jalapeño recipes page. Check it out!
Filed Under: All Recipes Avocado Dairy-Free Healthy Instant Pot Jalapeño Lime Recipes Soups Sugar Free January Sugar-Free Sweet Potato Tomato Vegan Vegetarian Winter
January 10, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Any tips for making this in the slow cooker? And/or less spicy for kid approval? 🙂
To make mine less spicy for kids I used 1/2 green bell pepper instead of jalapeño, 1 tsp chili powder, and instead of chipotles I used 1 tsp of the adobo sauce from the can of chipotles. Hope that helps!
Your Instant Pot recipes are helping me get over my fear of actually using my Instant Pot. Can’t wait to make this!! And making your own tortilla strips? Genius.
Thanks, Bre! Hope you enjoy it!
I have read several of you recipes and would like to know if you have a cookbook for sale
Manual release or Quick release?
Im making this now! I’m wondering about natural or quick release as well!
I am making this for dinner tonight. Did you use natural or quick release?
Looks delicious!!!
I’m sorry I didn’t see this yesterday. I did a manual release. It was so so good.
Quick release!
Quick release!
I’m really striving this year to cut the calories, get down the pounds, and eat less meat. And I must say that this sweet potato tour till you soup looks really good. Is great for those post workout or post treadmill cardio moments where your body is screaming for some food. I’m drinking more apple cider vinegar, portion sizing my meals, watching what I eat, no longer eating chicken cheesesteaks now one year in, and enormously cut down on hibachi food. I’m no longer eating crab rangoons nor fried chicken wings. and I’m cooking more. Doing more cardio as well. So trust and believe I’ll be on your blog from time to time looking for some creative ideas so I can enhance my nutritional preparation game. 🙂
Hey Lindsay, It looks Yummy! Thank you for sharing this tutorial.
This looks so yummy! No instant pot for me though – do you have recommendations for cooking it in a crock pot or on the stove? Thanks!
The stove-top instructions are at the bottom of the recipe. Thanks for always including alternate cooking methods, Lindsay.
Don’t see alternate instructions.
Whoops! they’re there.
Hi. I would like to add chicken to this soup. No insta pot just old fashion stove top. Should I just boil it then shred the chicken or do you have any suggestions ? Thank you
I would like to know if you can add chicken as well! Thank you!
Do you think you could add a raw chicken breast and then shred after for some extra protein in the soup? Would you have to add a few extra minutes to the cooking time in the Instant Pot?
I made this tonight and it was delicious! I added a couple extra sweet potatoes, a whole onion, a can of black beans and 2 more cups of broth. The tortilla strips totally make the soup amazing. So glad I made it! Thanks!
Glad to hear it, Jenae!
I made your sweet potato soup with kale and got raves! I did add about twice the kale and extra peanut butter. Delicious! I look forward to seeing more of your recipes. You haven’t left me out on a limb so far! I will try more of your recipes. Thanks.
Glad to hear it! 🙂
Are there any other veggies you would suggest as a replacement for sweet potatoes? Thanks 🙂
Healthy Preparation. Thank You
I’d like to throw these ingredients in the freezer and cook it in my IP at a later date. Has anyone done this? I am looking for recommendations for cooking time in the IP.
Curious if you tested this as a freezer meal yet? Looks delicious!
Yep, we have! You can find the recipe here. 😊
This looks amazing, and i’m looking forward to making this. I just have a question, how well does this keep in the refrigerator, like for meal prep? Do the sweet potatoes get mushy?
You’ve completely motivated me to fry my own tortilla strips, because I totally would have used tortilla chips LOL! I am loving this recipe – so easy and just packed full of so much yummy flavor!
Glad to hear it, Danielle!
Looks delish! If I wanted to add chicken, would I just pop it in with everything else and cook for same amount of time? Just got an Instant Pot for Christmas, and still trying to figure the darn thing out!
Yes! But we’d probably increase the time to about 8 mins.
Made this for dinner tonight and it was SO yummy. I sautéed the onions, pepper, garlic, tomatoes, chili powder, and chipotle first but I like knowing I can just throw it all in the pot and turn it on for a quick weeknight dinner.
One of the best soups I have ever made and I make a lot of soups. A new favorite. The lime, tortilla strips, and cotija really set off the flavors. Thank you!
This soup is AH-mazing! I skipped the jalapeño and rinsed/seeded my chipotle peppers to ease up the heat (I’m a wimp when it comes to spicey food.) I’d call it a mild+. But it still had all the wonderful chipotle flavor. Can’t wait to eat the leftovers tomorrow!
This is the first recipe I made in my NEW Instant Pot! I’ve made it once before on the stovetop and couldn’t wait to make it again. SO yummy! Does it freeze and reheat well after being cooked?
Fresh, dried, or canned chipotle peppers?
Canned! Just updated to clarify.
Made this a couple days ago in preparation for the New England Snowmageddon 2019 (we ended up getting over 2 feet in our little corner of Vermont!) so we could have a healthy dish that was easy to heat on our gas stove in case of a power outage. The power stayed on luckily, and we’ve gobbled down bowls of this since. I’ll admit that I used corn chips instead of frying the tortillas myself (next time when we’re not in danger of an outage!), but it was super tasty nonetheless. I’m always happy to find meatless, veggie heavy meals that fill up my ravenous husband so this will go into regular rotation. Thank you!
So glad to hear it, Rosie! Sounds so cozy!
This soup is SO good. I’ve never made vegetarian tortilla soup before, and this was so flavorful (Lime! Chipotle! And SPICY!) that I didn’t miss the meat at all. Frying the tortillas is also completely worth it. I’ll definitely be making this again.
Yummiest recipe site.
Is it two cans of chipotle peppers or two peppers out of one can?
Just two peppers out of the can. 😊