Name: Instant Pot Sweet Potato Tortilla Soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/2 onion, chopped; 3 cloves garlic, minced; 1 jalapeño, seeded and minced; 2 large sweet potatoes, peeled and diced; 1 (28-ounce) can fire-roasted crushed tomatoes; 6 cups vegetable broth; 1 tablespoon chili powder; 2 chipotle peppers in adobo, minced, or a dash of chipotle powder; 1-2 cups sweet corn (optional); 12 corn tortillas; Oil for frying (such as vegetable or canola oil); 1 avocado, sliced or diced; Cotija or queso fresco cheese, crumbled; Fresh cilantro, chopped; Red onion, finely diced; Lime wedges for serving

Jump to Recipe

If you are searching for a comforting, vibrant soup that bursts with flavor and warmth, look no further than this Instant Pot Sweet Potato Tortilla Soup. This dish brings together creamy sweet potatoes, smoky chipotle heat, and a tangy, tomato-based broth, all cooked effortlessly in your Instant Pot. Crispy fried tortilla strips add the perfect crunch, making every spoonful feel like a cozy celebration of textures and tastes. Whether you need weeknight magic or a satisfying meal for guests, this soup delivers on every level.

Instant Pot Sweet Potato Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather a handful of simple yet essential ingredients that blend seamlessly to create a rich, colorful, and flavorful soup. Each component plays a vital role in balancing sweetness, spice, and smokiness to craft a bowl you’ll want to come back to again and again.

Half an onion, chopped: Adds a subtle sweetness and savory depth to the base of the soup.
3 cloves garlic, minced: Brings a fragrant punch that enhances every bite.
1 jalapeño, seeded and minced: Provides a gentle heat without overwhelming the other flavors.
2 large sweet potatoes, peeled and diced: The star ingredient, offering natural sweetness and creamy texture.
One 28-ounce can fire roasted crushed tomatoes: Introduces smoky richness and bright acidity.
6 cups vegetable broth: Creates the comforting liquid base essential for a hearty soup.
1 tablespoon chili powder: Adds warmth and complexity to the spice profile.
2 chipotle peppers in adobo, minced, or a dash of chipotle powder: Delivers smoky heat that balances the sweetness of the potatoes beautifully.
1-2 cups sweet corn (optional): Adds bursts of natural sweetness and texture contrast.
12 corn tortillas: Transformed into crispy strips for that addictive crunch topping.
Oil for frying: Necessary to achieve perfectly golden tortilla crisps.
Avocado: Brings creamy richness and mild flavor as a garnish.
Cotija or queso fresco: Offers a salty, crumbly finish that complements the soup’s flavors.
Cilantro, red onion, lime wedges: Fresh garnishes to brighten and balance the dish at serving.

How to Make Instant Pot Sweet Potato Tortilla Soup

Step 1: Prepare the Soup Base

Start by placing all your soup ingredients—onion, garlic, jalapeño, sweet potatoes, fire roasted tomatoes, vegetable broth, chili powder, chipotle peppers, and optional corn—directly into the Instant Pot. This one-pot method simplifies the prep and ensures all those flavors marry beautifully under pressure.

Step 2: Cook the Soup

Seal the Instant Pot and select the high-pressure cooking setting. Let it cook for just 3 minutes—yes, only 3! The sweet potatoes turn tender, and the broth develops a wonderful depth. Once done, carefully use the quick release method to let out the steam, preventing overcooking and preserving those fresh flavors.

Step 3: Make the Crispy Tortilla Strips

While the soup cooks, cut the corn tortillas into small strips. Heat oil in a heavy pan over medium-high heat, then fry the tortilla strips in batches until golden and crisp. This step adds that irresistible textural contrast essential for any great tortilla soup. Drain them on paper towels and sprinkle with a little salt to enhance their flavor even more.

Step 4: Combine and Serve

Stir half of the crispy tortilla strips into the soup for delightful crunch in every spoonful, reserving the rest as toppings. Ladle the soup into bowls and pile on avocado slices, crumbled cotija or queso fresco, fresh cilantro, diced red onion, and a squeeze of lime. This is the part where your creation truly shines!

How to Serve Instant Pot Sweet Potato Tortilla Soup

Garnishes

Garnishes are where you get to have fun and personalize your soup experience. Creamy avocado slices contrast beautifully with salty cotija cheese, while fresh cilantro and a squeeze of lime add bright, herbal notes that lift the warmth of the soup. Don’t forget the extra tortilla strips on top for that perfect crunch! Red onion adds a subtle sharpness and textural dimension that rounds out each bite.

Side Dishes

This soup pairs wonderfully with light and fresh side dishes to keep the meal balanced. Consider a crisp green salad with citrus vinaigrette or a simple Mexican-style rice for a heartier accompaniment. Warm, soft tortillas on the side are always a hit if you want to double down on the corn flavor and make the meal even more satisfying.

Creative Ways to Present

If you’re serving this Instant Pot Sweet Potato Tortilla Soup for guests or a cozy family dinner, consider presenting it in individual rustic bowls with a small plate of garnishes on the side. This lets everyone customize their bowls just the way they like. For a festive touch, add a sprinkle of chili powder or smoked paprika on top of the garnishes. Pair with a wedge of lime and maybe a drizzle of crema for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Sweet Potato Tortilla Soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days and the flavors actually deepen after sitting for a day. Keep any fried tortilla strips separate to maintain their crunch when serving leftovers.

Freezing

This soup freezes beautifully for up to 3 months. Pour the cooled soup into freezer-safe containers, but again, keep garnishes and tortilla strips separate from the soup before freezing. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and reheat gently on the stove.

Reheating

Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Add fresh tortilla strips, avocado, and other garnishes just before serving to keep everything fresh and vibrant. Resist reheating tortilla strips or avocado ahead as they won’t hold their texture or flavor as well.

FAQs

Can I make this soup vegan?

Absolutely! This recipe is naturally vegetarian and vegan, especially if you choose vegetable broth and omit any cheese. You can top with extra avocado and cilantro for more flavor.

What can I substitute for chipotle peppers in adobo?

If you don’t have chipotle peppers, a dash of chipotle powder or smoked paprika can provide a similar smoky heat. You can adjust the amount according to your preferred spice level.

Can I use regular potatoes instead of sweet potatoes?

You can, but sweet potatoes contribute a natural sweetness and creaminess that balance the smoky and spicy elements perfectly, so the final soup will taste a bit different with regular potatoes.

How crispy should the tortilla strips be?

Crispy and golden is the goal. They should be firm enough to hold their crunch when stirred into the soup but not so hard they become difficult to eat. Frying them for just a few minutes usually results in the perfect texture.

Can I prepare this soup without an Instant Pot?

Yes! You can simmer the ingredients on the stovetop in a large pot for about 30 minutes, or until the sweet potatoes are tender. The texture and flavors will still be delicious but will take a bit longer to cook.

Final Thoughts

This Instant Pot Sweet Potato Tortilla Soup is truly a game-changer when it comes to flavorful, quick, and comforting meals. The combination of sweet, smoky, and spicy notes alongside those addictive crispy tortilla strips makes it a bowl of joy. I’m so excited for you to try this recipe and add it to your regular lineup of delicious, heartwarming dinners!

Instant Pot Sweet Potato Tortilla Soup Recipe

★★★★★

5.1 from 7 reviews

Author: Noah
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Instant Pot Sweet Potato Tortilla Soup is a flavorful and comforting dish featuring tender sweet potatoes, smoky chipotle peppers, and fire-roasted tomatoes. Ready in minutes thanks to the Instant Pot, it’s topped with crispy fried tortilla strips, creamy avocado, and fresh garnishes, making it a perfect weeknight meal with vibrant Mexican-inspired flavors.

Instructions

Prepare Soup Ingredients: Place the chopped onion, minced garlic, seeded and minced jalapeño, diced sweet potatoes, fire-roasted crushed tomatoes, vegetable broth, chili powder, minced chipotle peppers or chipotle powder, and optional sweet corn into the Instant Pot.
Cook Soup: Secure the lid on the Instant Pot and set it to cook on high pressure for 3 minutes. Once cooking is complete, perform a quick release to release the steam and open the lid safely.
Prepare Tortilla Strips: Cut the 12 corn tortillas into small strips. Heat oil in a heavy pan over medium-high heat. Working in batches to avoid overcrowding, fry the tortilla strips in the hot oil for a few minutes until they become golden and crispy.
Drain Tortilla Strips: Use tongs to remove the fried tortilla strips from the oil. Drain them on paper towels to remove excess oil and sprinkle with salt while still warm.
Combine Soup and Tortilla Strips: Stir about half of the fried tortilla strips into the soup to add texture and flavor. Reserve the remaining strips for garnishing individual servings.
Serve and Garnish: Ladle the soup into bowls and top with the remaining crispy tortilla strips, sliced or diced avocado, crumbled cotija or queso fresco, chopped cilantro, diced red onion, and a squeeze of fresh lime juice. Enjoy immediately.

Notes

For a spicier soup, leave the seeds in the jalapeño or add more chipotle peppers.
You can substitute chicken broth for vegetable broth if not vegetarian.
To make this soup gluten-free, ensure tortillas are 100% corn and the broth contains no gluten.
Leftover soup can be stored in the refrigerator for up to 3 days, but reserve tortilla strips to keep crispy.
For a creamier texture, blend a portion of the soup before adding tortilla strips.

Prep Time: 15 minutes
Cook Time: 10 minutes (including pressure build and release time)
Category: Soup
Method: Instant Pot / Pressure Cooking and Frying
Cuisine: Mexican