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