Tortilla soup is every bit as good as it sounds, especially when it’s made in an instant pot. I’m a huge fan of one-pot recipes like casseroles and instant pot recipes because they make my job so much easier. Less prep time, less cooking time, and less clean-up time. This instant pot vegetable tortilla soup ticks all those boxes, but it doesn’t taste like it only took me a few minutes to make thanks to the blend of herbs and spices.

Healthy Instant Pot Vegetable Tortilla Soup (Yum!)

Author: Anna - MissWish.com
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4-6 1x

Scale

2 tbsp olive oil
1 medium onion, chopped
1 jalapeño chili, seeded and minced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 ½ cup frozen corn
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes
1 (14 oz) can tomato sauce
3 cups vegetable or chicken broth
¼ cup chopped fresh cilantro
1 cup tortilla chips or more to taste
salt, black pepper to taste

For serving (optional):

avocado, lime wedges, chopped cilantro

Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion and jalapeno and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the ground cumin, chili powder, black beans, corn, diced tomatoes, tomato sauce and toss to combine.
Add the vegetable broth.
Stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
Adjust the timer to 2 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Open the lid.
Stir in the chopped cilantro.
Season to taste with salt and black pepper.
Serve warm topped with tortilla chips and your favorite toppings (avocado, chopped cilantro…).