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 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Stephanie McKercher, RDN
Instant Pot multicooker
blender or immersion blender
86-inch corn tortillas, cut into strips
1tablespoongrapeseed oilor oil of choice
Black Bean Soup:
2medium sweet potatoes,diced (about 2 ¾ cups)
2carrots,diced (about 1 cup)
4chipotle peppers in adobo sauce,chopped
1pounddry black beans(2 cups)
Salt and pepper
Chopped green and red onions
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.
Divide the soup between bowls and top with tortilla strips, cilantro, chopped green and red onions, and lime wedges if desired.
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.
This recipe originally appeared on GratefulGrazer.com.