Instant Pot Tortilla Soup
An easy recipe for Instant Pot tortilla soup: rich, hearty, and chunky soup filled with tomatoes, corn, beans in a flavorful broth.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
If you want to make your own tortilla strips, preheat the oven to 350 degrees F. Cut corn tortillas in half and then crosswise into thin strips. Place the strips in a bowl or a ziploc bag and toss with about a tablespoon of vegetable oil. Arrange them in a single layer on a baking sheet, sprinkle with salt, and bake for 15-20 minutes until crisp and lightly browned.