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Ready or not, it’s officially soup season and I, for one, am here for it…in large part thanks to this delicious (and crazy easy) masterpiece. Chop, dump, and pressure cook for three minutes. Yup, you read that correctly, 3 MINUTES!!!
Don’t have an Instant Pot? Fret not, you can totally do this in the slow cooker and it’s still fabulous. But really, if you don’t have an Instant Pot, you should 100% get one even if it’s just for the sole purpose of making soups and mouthwateringly delicious meat. Find the one that I have and love on Amazon (affil link) here. I whole heartedly recommend getting the big one (the 8 qt). If you’re doing shredded meat and soups, you want to cook up oodles and oodles of it so you can have leftovers at your fingertips throughout the week, or you know, just feed a family of more than two.
Still not convinced? Check out my most popular recipe, Instant Pot Wild Rice Soup . Every time I make it, I pause in between bites and marvel in it’s deliciousness. No really, when I go back to have another bite I still surprise myself with how dang masterful it is, and have no shame in tooting my horn over and over again. Ask my husband. To be honest though, this Sweet Potato Tortilla Soup is right up there with the Wild Rice Soup, so there you have it, two perfectly exceptional reasons to invest in an instant pot.
Anyways, enough with the shameless Instant Pot plug, onto the recipe. Oh wait, one more plug for Target’s Shipt! (Yes, I know I’m all over the place with Amazon and Target….sorry, not sorry). Shipt has saved me a number of times…perfect for those nights when you remember last minute that you are on preschool snack duty the next day. Or you’ve just been too busy to get to the grocery store and all you want to do is make this soup but you’re missing some ingredients… Shipt to the rescue! Yup, I’ve got all the ingredients below linked up, so you can just add them to your cart and get them delivered to your doorstep. Heck yes.
Ingredients
The following ingredients include affiliate links to Target. We may make a small commission if you purchase something through the links but promise that these are the actual ingredients we use and love! Using these links doesn’t change the cost at all of you, but does help us keep on keepin’ on, so thanks!
2 c. chopped carrots (about 4/5 whole carrots - peeled and chopped)
1 c. chopped celery (about 2 large ribs)
1 yellow onion - chopped
1 small sweet potato - chopped
1 15oz can black beans - rinsed and drained
The juice of half a lime
1 16oz jar of salsa (I use Simply Balanced Organic Cantina Style Salsa)
1 48oz carton chicken broth
4 T. unsalted butter
4 T. flour (I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 large handful of baby greens - chopped (I use Taylor Farms Wellness Blend)*
*Sometimes I use chopped kale instead. When I do, I cook it with all of the other ingredients in the instant pot.
For Toppings
Diced Avocado
Crumbled Tortilla Chips
Sour Cream or Plain Greek Yogurt
Shredded Cheese (we like shredded Muenster)
Directions
Dump the carrots, celery, onion, sweet potato, black beans, lime juice, salsa and chicken broth (and kale, if you’re using it) into an instant pot. Stir to combine.
Cover, seal the valve, and set to pressure cook for 3 minutes. When pressure cooking is complete, do a quick release of the steam valve. When it’s safe to do so, remove the lid and keep the instant pot on the keep warm setting.
In a microwave safe bowl, microwave the butter for 30-45 seconds to melt.
Add flour to butter and whisk to combine.
Whisk flour/butter mixture into the hot soup. Let rest on the keep warm setting for a few minutes, stirring occasionally.
Stir in chopped baby greens.
Serve with avocado, tortilla chips and sour cream.
Topped with crushed tortillas, sour cream/greek yogurt, shredded cheese and avocado, this soup is going to go fast!
Once all the toppings get mixed in, it turns this light creamy color and is EVEN more delicious! Despite the bit of kick, our 2 year old LOVES it!