Try this Sweet Potato Tortilla Soup recipe, or contribute your own.
- 1 teaspoon paprika
- 3 cups water
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 can black beans rinsed
- grated cheese
- juice of 1/2 lime
- 1 large brown onion finely diced
- 1 avocado, diced
- 3-4 large garlic cloves finely diced
- 1/2 red chili sliced
- 2 tablespoons roughly chopped cilantro (stalks and leaves)
- 1 teaspoon ground coriander seeds
- 1 lb / 550 g sweet potato diced into cubes
- 2 cups chopped tinned tomatoes
- 1 cube vegetable stock cube
- handful of fresh cilantro/coriander roughly chopped
- handful of corn tortilla chips crumbled over the top
- a dollop of sour cream (in bowls per person))
- 1-2 tablespoons of grated cheddar (in bowls per person)
- Carbohydrate 21.3018643688309 g
- Cholesterol 5.65 mg
- Fat 4.24342593974482 g
- Fiber 6.93803911048702 g
- Protein 7.94976479197866 g
- Saturated Fat 1.4252368328906 g
- Serving Size 1 1 Serving (411g)
- Sodium 100.862722423948 mg
- Sugar 14.3638252583438 g
- Trans Fat 0.327158440781559 g
- Calories 149 calories
Step-by-step
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
- Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
- Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.
- Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.
How long does a batch of pressure-cooked sweet potato soup last in cold storage? Dense root vegetables like sweet potatoes behave predictably under refrigeration, maintaining structural integrity for up to four days in an airtight container held at 4 degrees Celsius or below. Freezing this specific base requires slight adjustment because starches tend to release moisture upon thawing. Omit the dairy components and avocado completely if freezing batches for later use; incorporate the sour cream, grated cheddar, and fresh avocado only after the soup has been reheated to a simmer on the stovetop.
Freezing and Reheating Mechanics
Transfer cooled portions into heavy-duty freezer bags or glass containers, leaving two centimeters of headspace for expansion. Frozen portions retain optimal flavor for up to three months. Thaw frozen containers overnight in the refrigerator before reheating. Apply medium-low heat on the burner, stirring frequently to redistribute any starch separation that occurred during the freezing process. When adjusting batch sizes upward or downward, maintain liquid ratios carefully. Doubling the quantity requires no adjustment to the pressure-cooking duration since the machine simply takes slightly longer to come to pressure.
- Monitor the sealing ring on the electric pressure cooker lid for retained odors, as spices like cumin and coriander tend to permeate silicone gaskets.
- Submerge the silicone ring in a solution of equal parts white vinegar and hot water for thirty minutes to neutralize lingering aromatics between uses.
- Whisk the vegetable stock cube thoroughly into warm water before adding it to the pot if using a compressed bouillon rather than liquid broth, preventing un-dissolved pockets.
