ūüć≤ Instant Pot Tortilla Soup ūüć≤

This is one of my favorite make ahead soups! It is full of flavor & super easy to prepare! Let's get right to it, here's how to prepare this delicious recipe:

Ingredients 

  • 1 Cup Diced Onion
  • 1 Tsp Avocado Oil (Or Olive Oil)
  • 1 Bell Pepper Diced
  • 1 Jalape√Īo Pepper Diced
  • 2.5 Cups Vegetable Broth (Or Chicken Broth If Needed)
  • 15 Oz Canned Tomato Sauce Or Crushed Tomatoes
  • 1/2 Cup Mild Or Medium Salsa Verde (Or Your Favorite Salsa!)
  • 1 Tbsp Tomato Paste¬†
  • 15 Oz Can Black Beans (Drained + Rinsed)
  • 15 Oz Can Pinto Beans (Drained + Rinsed)
  • 1 Cup Corn (Fresh, Canned, Or Frozen)
  • 3/4 Cup Dried Red Lentils
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Cumin
  • 1/4 Tsp Cayenne Pepper
  • Salt And Pepper To Taste

PILE ON THE TOPPINGS!  

  • Crushed Siete Tortilla Chips
  • Shredded Vegan Cheese
  • Sliced Or Diced Jalape√Īos
  • Chopped Red Onion
  • Sliced Avocado
  • Pico De Gallo
  • Fresh Cilantro
  • Nonfat Greek Yogurt Or Vegan Alternative To Substitute Sour¬†Cream

Instructions  

PRESSURE COOKER INSTRUCTIONS: 

  1. First, chop your veggies and measure out the ingredients
  2. Next add avocado oil and everything but the toppings
  3. This includes bell pepper, jalape√Īo, corn, lentils, black¬†beans, pinto beans, broth, tomato sauce, tomato paste,¬†¬†salsa verde or salsa, and all your herbs + spices. Toss them¬†¬†in and set your instant pot to high pressure for 15 minutes.¬†Walk away!
  4. Allow natural pressure release
  5. Stir in your yogurt if using and add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:  

  1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together! 2. Next add everything except the toppings.  
  2. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.  
  3. Swirl in the yogurt, add all your favorite toppings, and dive in.

*Note: For the pressure cooker, it takes about 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure.

Nutrition (per 1 bowl)  
Calories: 284  
Fat: 2g 
Carbs: 52g
Protein: 15g
Fiber: 17g
Sugar: 6g 

I love serving this dish at a Spring Dinner Party or as part of our Taco Tuesday nights! It pairs so well with some fresh cocktails or mocktails, and can be a delicious appetizer, or the main course!


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