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Tortilla Soup in a white bowl on a light blue napkin.

Pressure Cooker Vegetarian Tortilla Soup

  • Author: Jessie
  • Total Time: 45 minutes
  • Yield: 6-8 1x


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!


  • 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
  • 46 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


  1. In pressure cooker, sauté onion and pepper in olive oil until starting to soften.
  2. Add chopped sweet potato, all spices, salsa, canned tomatoes, and veggie broth.
  3. Stir, lock lid, and set to high pressure for 5 minutes.
  4. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  5. Stir in pinto beans, black beans, and frozen corn, and stir until corn is heated through.
  6. Ladle into bowls and serve with optional toppings.
  • Prep Time: 15 mins
  • Cook Time: 30 mins