Step 1

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.

Step 2

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.

Step 3

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 then use the quick release method to let off the rest of the steam and pressure.

Step 4

Open the lid and stir in the juice of 1/2 lime. You can also add extra fresh cilantro directly in the pot.

Step 5

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.