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.
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
Black bean
Vegetables
Vegetable broth
Corn chips
Chipotle seasoning
Canned tomatoes
Ginger and garlic
Spices and herbs
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 good. 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 compliments 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.
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Here’s the recipe details….
📖 Recipe
Vegan Tortilla Soup - Instant Pot
Equipment
Ingredients
- 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 tsp chipotle seasoning
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
- 1 tsp roasted cumin powder
- ¼ tsp chili powder
- 1 pack of tortilla chips
- Salt to taste
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
Nutrition
Save this recipe for later use
Priya Srinivasan
Vegan tortilla soup looks scrumptious!!! Lovely flavors and packed with veggies and beans. Making it in IP is double advantage. it is soup season now, thanks for this wonderful share!!!
Padma Veeranki
Absolutely delicious & wholesome soup packed with flavour! Making it in the Instant Pot is perfect & easy to make!
Uma Srinivas
Thank you Padma
Sandhya Ramakrishnan
My boys had been asking to make tortilla soup for a while and this recipe was perfect. So flavorful and so easy to make and the Instant pot works really well. Very hearty and flavorful soup.
Mayuri Patel
Love this full of veggies soup with the crunch from the tortilla chips. Its not only a favorite with my family but its like a wholesome and healthy meal for us.
Poonam bachhav
Tortilla soup with beans , Vegetables and flavorful seasonings sounds absolutely wholesome and delicious ! I can swap my dinner for this one any day.
Lata Lala
Instant pot recipes are really a blessing. This Tortilla soup that has beans , Vegetables and flavorful seasonings looks awesome and worth a try.
Pavani
Love this veggie and flavor packed tortilla soup. Also making it vegan and in the Instant Pot is perfect. Will try it for the family.
Uma Srinivas
Thank you Pavani!