Cook black beans, sweet potatoes, and spicy chipotle peppers to make this hearty, plant-based soup in the Instant Pot.
Course dinner, lunch, Soup
Cuisine gluten-free, Mexican-inspired, vegan
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8people
Author Stephanie McKercher, RDN
Equipment
Instant Pot multicooker
blender or immersion blender
Ingredients
Tortilla Strips:
86-inch corn tortillas, cut into strips
1tablespoongrapeseed oilor oil of choice
1tablespoonlime juice
1teaspoonchili powder
Salt
Black Bean Soup:
2tablespoonsgrapeseed oil
1cupdiced onion
2medium sweet potatoes,diced (about 2 ¾ cups)
2carrots,diced (about 1 cup)
6clovesgarlic,chopped
4chipotle peppers in adobo sauce,chopped
1tablespooncumin
2teaspoonsoregano
1pounddry black beans(2 cups)
4cupsvegetable broth
3cupswater
Salt and pepper
Optional toppings:
Cilantro
Chopped green and red onions
Lime wedges
Instructions
Prepare the Tortilla Strips:
Preheat oven to 375 degrees Fahrenheit. Gently stir corn tortilla strips, grapeseed oil, lime juice, chili powder, and salt until evenly coated. Spread tortilla strips in a single layer on a baking sheet. (Cook in batches if necessary.) Transfer baking sheet to the center rack of the oven and bake 10 minutes, stir, and bake an additional 5 minutes (15 minutes total), or until the tortilla strips are golden brown and crispy. Remove the baking sheet from the oven and cool tortilla strips on a wire rack until ready to serve. Tortilla strips will continue to crispen as they cool.
Prepare the Black Bean Soup:
Set Instant Pot to sauté and pour in the grapeseed oil. Stir in the onions and cook 5 minutes, or until translucent. Stir in sweet potatoes, carrots, garlic, chipotle peppers in adobo sauce, cumin, and oregano, and cook 5 minutes. Stir in black beans, vegetable broth, and water. Close and lock the lid according to the manufacturer’s instructions. Set the Instant Pot to pressure cook on high for 1 hour.
Once cooked, release the pressure according to the manufacturer’s instructions. Once all of the steam is released, unlock and remove the lid.
Carefully ladle about 3 cups of the soup into a blender container. Cover and blend on high 15 seconds, or until smooth. Pour the blended soup back into the Instant Pot and stir until evenly mixed. (If you have an immersion blender, you can also blend directly in the Instant Pot.) Taste the soup and season with salt and pepper as needed.
Serve:
Divide the soup between bowls and top with tortilla strips, cilantro, chopped green and red onions, and lime wedges if desired.
Notes
Instant Pot settings may vary depending on the model. Follow the manufacturer’s instructions.Meal Prep and Storage: You can make this soup up to a week in advance. Store leftovers in an airtight container and refrigerate up to 7 days. Store tortilla strips separately in an airtight container at room temperature up to 7 days.