Vegetarian
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Pressure Cooker Vegetarian Tortilla Soup is the most exciting thing to hit my Instant Pot in 2019! It’s modeled after Kitschen Cat’s #1 Chicken Tortilla Soup recipe, but friendly for the non meat eaters!
How are we feeling about Spring? Are we ready for it? Is it already feeling like Summer where you live? Or maybe Winter still? Are you still stuck in the seemingly never ending polar vortex of snow and ice?? Goodness gracious, I hope not! We’re at the point in Austin where literally every day either my husband or I say, “Gah. It’s so nice outside.” This usually goes on until approximately July, when it starts to feel like you’re stuck in a 5 square ft room with a malfunctioning radiator on high. Then we all complain and wish for the polar vortex back… you all know how it is!
During this time of year I tend to fire up the grill often and slowly peel myself away from soup making, but this all veggie tortilla soup is the total exception. It’s not crazy spicy unless you add in optional hot sauce or more cayenne, and it’s not heavy like a meat filled stew is. It’s a perfect transitioning season soup, and I think you’re gonna be a fan!
If you tend to have a fairly well stocked pantry, there’s a real good chance you might already have all the ingredients. It’s basically an onion, a pepper, a sweet potato, spices, 2 cans of beans, and corn! Then, all the toppings your little heart desires. For my most recent bowl of soup, I actually went naked and only topped it with tortilla chips. It’s equally good, and sometimes we just don’t have the time to doll it all up!
Take it to work for lunches, bring it to a friend who just had a baby, or serve it to the family for dinner! This Pressure Cooker Vegetarian Tortilla Soup will be a crowd pleaser!
Other Vegetarian Soups You’ll Love!
Pressure Cooker Gingery Carrot Soup
Pressure Cooker 5 Ingredient Broccoli Cheese Soup
Pressure Cooker Thai Curry Vegetable Soup
Pressure Cooker Vegetarian Tortilla Soup
- Total Time: 45 minutes
- Yield: 6-8 1x
Description
Pressure Cooker Vegetarian Tortilla Soup is the most exciting thing to hit my Instant Pot in 2019! It’s modeled after Kitschen Cat’s #1 Chicken Tortilla Soup recipe, but friendly for the non meat eaters!
Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 large sweet potato, peeled and chopped into 1 inch chunks
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 16oz salsa (affiliate)
- 15oz can fire roasted diced tomatoes
- 4–6 cups veggie broth (depending on how thick you want your soup)
- 15oz can pinto beans, drained and rinsed
- 15oz can black beans (affiliate), drained and rinsed
- 2 cups corn
Optional Toppings
- Tortilla chips or strips
- Sliced Avocado
- Lime Wedges
- Cheddar or Mexican shredded cheese
Instructions
- In pressure cooker, sauté onion and pepper in olive oil until starting to soften.
- Add chopped sweet potato, all spices, salsa, canned tomatoes, and veggie broth.
- Stir, lock lid, and set to high pressure for 5 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Stir in pinto beans, black beans, and frozen corn, and stir until corn is heated through.
- Ladle into bowls and serve with optional toppings.
- Prep Time: 15 mins
- Cook Time: 30 mins