Instant Pot Sweet Potato Tortilla Soup Recipe

Instant Pot Sweet Potato Tortilla Soup Recipe

How to Make Instant Pot Sweet Potato Tortilla Soup

Made with corn tortillas, this tortilla soup combines the mellow flavor of sweet potato with limey tomato-rich broth for a refreshing instant pot dish.

Prep: 30 mins
Cook: 5 mins
Total: 35 mins


For Tortilla Soup:

  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 large sweet potatoes, peeled and diced
  • 128 oz fire roasted crushed tomatoes, (1 can)
  • 6 cups vegetable broth
  • 1 tbsp chili powder
  • 2 pcs chipotle peppers in adobo, (canned) minced, or a dash of chipotle powder
  • 2 cups sweet corn, optional

For Tortilla Strips and Toppings:

  • 12 corn tortillas
  • oil, for frying
  • avocado
  • cotija, or queso fresco
  • cilantro
  • red onion
  • lime wedges


Tortilla Soup:

  1. Place all soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick release steam.

Tortilla Strips:

  1. 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.

  2. Remove tortilla with tongs, drain on paper towels, and sprinkle with salt.

  3. Stir about half of your tortilla strips into the soup and reserve the remaining half for topping.

  4. Top individual bowls with desired toppings and serve.


  • Sugar: 26g
  • :
  • Calcium: 211mg
  • Calories: 332kcal
  • Carbohydrates: 74g
  • Fat: 3g
  • Fiber: 14g
  • Iron: 7mg
  • Potassium: 1714mg
  • Protein: 12g
  • Saturated Fat: 1g
  • Sodium: 1373mg
  • Vitamin A: 9796IU
  • Vitamin C: 48mg
Nutrition Disclaimer
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