Vegan Tortilla Soup (Instant Pot)

Here’s a simple simple and sumptuous option for a homemade, easy vegan tortilla soup that you can prepare with your instant pot in less than 45 minutes.

this recipe

The first time I prepared this was a huge hit in my household. The consistency of the soup was close to chili with flavors coming from vegetables as well as spices.

Although tortilla soups are traditionally Mexican, I have made some interesting changes to make it even more interesting, nutritious, and easy to prepare.

There aren’t very many special ingredients for this veggie tortilla soup and you can get it done in less than 45 minutes with the Instant Pot.

With the cold wintery weather in full swing, a mexican soup like this hits the spot and makes a very good meal option too. With a full serving of protein from the beans and fiber from the vegetables, this vegan gluten free soup can be a meal replacement option.

As the name suggests, I topped it with crunchy tortilla chips and chopped cilantro before serving.

The satisfaction that comes from the chewy beans and crunchy chips is something you have to experience yourself.

Try it today and let me know how you like it. The procedure is rather simple when you use the Instant Pot to saute as well as pressure cook the vegetables and beans.

Ingredients note

• Black bean: I used dry black beans but you could also use canned black beans in this recipe, If you are using canned, be sure to rinse and drain them before adding them to the soup.
• Vegetables: Use your choice of vegetables. I used corn, carrots, celery stalks, and onions.
• Vegetable broth: Go with low sodium vegetable broth.
• Corn chips: I like to use corn chips as a topping for this soup. It adds a nice crunch and flavor.
• Chipotle seasoning: I used store-bought chipotle seasoning, but you could also make your own. If you choose to do this, start with ½ teaspoon and add more if desired.
• Canned tomatoes: I used diced tomatoes, but you could also use crushed tomatoes.
• Ginger and garlic: I love the flavor of ginger and garlic in this soup. If you do not have fresh ginger on hand, you could use ground ginger instead.

Beans that can be used in this recipe

I used black beans for this vegan tortilla soup. But the options are really open for this soup and there is no right or wrong choice in it.

Red Kidney beans or lentils work equally well. I also plan to try other beans such as navy beans or lima beans and share the results with pictures. 

If you come across an option that complements other flavors from this recipe, I am very interested in hearing from you…:-)

Is tortilla soup spicy?

If you prefer the soup to be spicy, try adding jalapeno or chili powder when you add the spices to the sauteed onions. A spicy note could help during a cold wintery day, but be sure to check how spicy the jalapeno is, before you add it. Too much spice can be too dominating on other wonderful flavors. My family prefers a mild-medium spicy level and I can get the right balance with just a little cayenne pepper. 

Method 

Soak the dry black beans in warm water for 4 hours or more (overnight soaking is better).

Press the saute button on the Instant Pot and add oil to the inner pot, once it displays hot.

Add the chopped onions, jalapeno, and garlic. Saute for 3 to 4 minutes or until the onions are softened.

Add the soaked & drained black beans, and the vegetables: carrots, celery, corn, and canned tomatoes. 

Follow it up with spices: cumin powder, chipotle seasoning, Italian seasoning, salt, black pepper, and chili powder. 

Add vegetable broth or water. Stir well to get an even mix.

Close the instant pot and press the ‘manual’ or ‘pressure cook’ button and cook on high pressure for 30 minutes, or press the soup button with the pressure valve in the sealing position. At the end of 30 minutes, let the pressure release naturally.

Vegan Tortilla soup is ready! Open the lid and ladle the instant pot vegan tortilla soup into individual bowls, and top with tortilla strips, and cilantro. Another delicious topping option would be thinly sliced avocados and Jalapenos based on your taste preference. 

 If this recipe interests you, look for similar recipes on my blog such as the

• Easy Broccoli Soup
• Creamy Spinach Soup Recipe
• Instant Pot Kale Lentil Soup
• Instant pot Vegetable Barley Soup 

Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

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📖 Recipe

Vegan Tortilla Soup - Instant Pot

Uma Raghupathi

Here’s a simple simple and sumptuous option for a homemade, easy vegetarian tortilla soup that you can prepare with your instant pot in less than 45 minutes.

5 from 8 votes

Print Recipe

Prep Time:10 mins

Cook Time:30 mins

Soaking Time:5 hrs

Total Time:5 hrs 40 mins

Course :Main Course, Soup

Cuisine :Mexican

Allergen :Dairy free, Gluten free

Difficulty :Easy

Servings 4 people

Calories 124 kcal

Equipment

• Instant Pot Duo Plus

Ingredients

  

1x2x3x

• ▢ 1 - 14.5 oz canned tomatoes
• ▢ ¾ cup dry black beans
• ▢ 1 cup chopped celery
• ▢ 1 cup chopped carrots
• ▢ 1 onion
• ▢ 3 cups vegetable broth
• ▢ 1 cup of corn
• ▢ 2 jalapeno chopped
• ▢ 2 garlic cloves
• ▢ 3 teaspoon chipotle seasoning
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon Italian seasoning
• ▢ 1 teaspoon roasted cumin powder
• ▢ ¼ teaspoon chili powder
• ▢ 1 pack of tortilla chips
• ▢ Salt to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Soak the dry black beans in warm water for 4 hours or more (overnight soaking is better).
• Press the saute button on the Instant Pot and add oil to the inner pot, once it displays hot.
• Add the chopped onions, jalapeno, and garlic. Saute for 3 to 4 minutes or until the onions are softened.
• Add the soaked & drained black beans, and the vegetables: carrots, celery, corn, and canned tomatoes.
• Follow it up with spices: cumin powder, chipotle seasoning, Italian seasoning, salt, black pepper, and chili powder.
• Add vegetable broth or water. Stir well to get an even mix.
• Close the instant pot and press the ‘manual’ or ‘pressure cook’ button and cook on high pressure for 30 minutes, or press the soup button with the pressure valve in the sealing position. At the end of 30 minutes, let the pressure release naturally.
• Vegan Tortilla soup is ready! Open the lid and ladle the instant pot vegan tortilla soup into individual bowls, and top with tortilla strips, and cilantro.

Video

Notes

The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

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Nutrition

Calories: 124kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 860mg | Potassium: 460mg | Fiber: 7g | Sugar: 10g | Vitamin A: 729IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 2mg

Nutritional information is an estimation only.

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