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Spicy Black Bean and Sweet Potato Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion and cook for 2 minutes until it softens.
  • Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
  • Add the sweet potato cubes, black beans, diced tomatoes with green chilies, and vegetable broth. Stir to combine.
  • Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
  • Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
  • Stir in the lime juice. Use a potato masher to lightly mash some of the sweet potatoes and beans for a thicker texture if desired.
  • Ladle into bowls and top with the chopped cilantro.

Notes

Mashing just part of the soup gives it a thicker consistency without needing extra ingredients. If you want less heat, reduce the cayenne to a pinch. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Knife, Cutting Board