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.
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.