An easy recipe for Instant Pot tortilla soup: rich, hearty, and chunky soup filled with tomatoes, corn, beans in a flavorful broth.
I clean out my pantry two or three times a year. My kitchen has really deep cupboards, so it’s easy for cans and other ingredients to get lost over time. During my pantry cleanups, I pull out all the cans from the back of the cupboards and try to use up everything that’s been sitting around for a while.
This time I had lots of beans, diced tomatoes, and corn, so I decided to throw them all together for a super easy and delicious Instant Pot soup! My husband and I liked it so much the first time I made it, that I made the exact same soup a few days later. We ate it for eight days straight and I’m still craving more!
What is an Instant Pot?
An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features. I have the Instant Pot Duo 6qt, so all of my instructions are based on that one. All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!
How to Make Instant Pot Tortilla Soup
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This recipe only has pantry ingredients – absolutely no chopping required. Just add cans of beans, corn, and vegetable broth to your Instant Pot stainless steel pot. Use whatever beans you have in your pantry – for me that was black beans and pinto beans. On top of that add diced tomatoes, a can of green chiles, and tomato paste. Then add some spices: cumin, chili powder, garlic powder, and salt.
Seal the lid on your Instant Pot and close the steam release valve. Press the “Pressure Cooker” button until it’s on “Normal,” press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:05” (for 5 minutes). The Instant Pot will beep and say “On” while it’s coming up to pressure and then will beep again and start counting down.
When the time is up, allow the pressure to naturally release for 5 minutes. This just means that you leave the Instant Pot alone and let it count up for 5 minutes. Then
Gently stir all of the ingredients together to combine. If using the sour cream and heavy cream to make a creamy soup, add them now. Serve with tortilla strips or tortilla chips, sour cream, cilantro, and/or avocado
Looking for more Instant Pot recipes? For similar, hearty flavors to this tortilla soup, try this Instant Pot Enchilada Rice. Craving more soup? Try this easy Instant Pot Mushroom Wild Rice Soup. If you try this recipe for Instant Pot Tortilla Soup leave a comment and a review below and let me know how it turned out for you.
Instant Pot Tortilla Soup
- 3 x 15 oz cans beans, drained (I used black beans and pinto beans)
- 1 x 15 oz can corn, drained
- 3 cups vegetable broth
- 3 x 14.5 oz cans diced tomatoes
- 1 x 4 oz can green chiles
- 1 x 6 oz can tomato paste
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 tsp cayenne
- 1 to 2 teaspoons salt
- 1/2 cup vegan or dairy sour cream (optional)
- 1/4 cup vegan or dairy heavy cream (optional)
- Tortilla chips or strips (see note)
- Sour cream, cilantro, or avocado for serving
- Place the stainless steel pot in the Instant Pot. Add the beans, corn, and vegetable broth. Then pour in the diced tomatoes, green chiles, tomato paste, cumin, chili powder, garlic powder, and salt. Do not stir.
- Seal the lid and close the steam release valve. Press the “Pressure Cooker” button until it’s on “Normal,” press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:05” (for 5 minutes). The Instant Pot will say “On” while it’s coming up to pressure and then will start counting down.
- When the time is up, allow the pressure to naturally release for 5 minutes and then open the steam release valve to quick release the rest of the pressure. Turn off the Instant Pot.
- Stir all the ingredients together and add the sour cream and heavy cream, if using. Serve with tortilla strips or tortilla chips, sour cream, cilantro, or avocado.
Delicious and easy!!!! I replaced corn with hominy since that’s what I had and added carmelized onion, yellow pepper and a roasted poblano. I also had chipotle jalapeño seasoning. It didn’t need any of that – delish! Thank you
Loved this soup. Made for friends using tomatoes from our garden and they wanted the recipe. Will be cooking this again!
I am a little confused. The very top of the recipe page says cook time 40 minutes yet the written instructions say 5 minutes. Which is it, that’s a big difference.
Melodie – The Instant Pot takes a while to come up to pressure, so in the 40 minutes I’m including that extra time. The 5 minutes is the time it’s actually under pressure.
Love recipes for the insta pot, I know my family will love this one.
Thanks so much for sharing
I haven’t had tortilla soup in AGES. Thanks for the reminder – this looks great.
This sounds like a really delicious and warming soup. Love that all the ingredients are mostly pantry staples!
Tbis is the best kind of soup, using food from my cupboard. I need an Instapot so bad.
This is my kind of comfort food dinner! Looks so hearty and delicious! I can see this being on repeat here too!
Wow this looks yum! I need this in my life to beat this chilly weather!
Yum, this is my favorite soup and even easier if made in an Instant Pot
Yum! There’s nothing like a good bowl of soup and this looks so delicious and flavorful! I’m definitely loving the added crunch of tortillas on top!
Well I don’t have an Instant Pot, but I do have a slow cooker and a stove-top pressure cooker. I know I can adapt this recipe to work in either of those. We love Mexican food, and this soup is the perfect meal for this cold winter days.
Love this instant pot recipe!!