Name: Instant Pot Tortilla Soup
Prep time: 5 min
Ingredients: 2 tbsp Olive Oil; 1 Onion, diced; 3 cloves Garlic, crushed; 1 Red Pepper; 1 Green Pepper; One Jalapeno (minced, deseeding optional); 6 cups Broth (I used chicken, but you can sub Veg); 1 19 oz Can of Black Beans, Rinsed and Drained; 1 398ml Can of Fire Roasted Tomatoes; 1 cup Corn Kernels (canned or frozen); 1.5 tsp Cumin powder; 1.5 tsp Coriander Powder; 1 tsp Cayenne/Red Chilli Powder; 1 1/2 cup Shredded Chicken; 2 Limes (Juice of); 2 Scallions, sliced (discard white part); 1/4 cup Cilantro, chopped; Additional Limes; Tortilla Strips (see note); Shredded Cheese (optional); Sour Cream (Optional)

Jump to the Instant Pot Tortilla Soup Recipe

I almost called this post Instant Pot Tortilla Soup for Sick People, but then I thought of the jokes my siblings would make and resisted the urge. But guys, I have been so sick now for more than 10 days. That is kind of a record for me. The last time I felt crappy for more than 10 days I was pregnant and I am told that doesn't count. Sheesh.

Anyway, my sick self has basically been living on soup and daal. True story. In the last ten days I have made 2 kinds of soup, 2 batches of yakhni (desi style chicken stock), and at least 2 batches of daal. Fortunately I enjoy all those things. I usually make Tortilla Soup in a stock pot and let it cook for a while to let the spices meld. At this point I don't have that kind of time or patience. What I do have is an instant pot so I took some short cuts and made this Instant Pot Tortilla Soup. So without further ado - and partially because I don't have the mental capacity to construct another sentence - here is my Instant Pot Tortilla Soup. Hope you try it and like it!

4.8 from 5 votes

Instant Pot Tortilla Soup

Prep Time

5 mins

Course: Soup

Cuisine: American, Tex Mex

Servings: 4

Ingredients

2 tbsp Olive Oil
1 Onion, diced
3 cloves Garlic, crushed
1 Red Pepper
1 Green Pepper
One Jalapeno (minced, deseeding optional)
6 cups Broth (I used chicken, but you can sub Veg)
1 19 oz Can of Black Beans, Rinsed and Drained
1 398ml Can of Fire Roasted Tomatoes
1 cup Corn Kernels (canned or frozen)
1.5 tsp Cumin powder
1.5 tsp Coriander Powder
1 tsp Cayenne/Red Chilli Powder
1 ½ cup Shredded Chicken
2 Limes (Juice of)
2 Scallions, sliced (discard white part)
¼ cup Cilantro, chopped

Garnishes

Additional Limes
Tortilla Strips (see note)
Shredded Cheese (optional)
Sour Cream (Optional)

Instructions

Put IP on Saute mode medium heat, add olive oil and saute onions and garlic for a minute.
Add the broth, the veggies, the spices, beans and corn, give it a good stir.
Put on Soup mode, Seal, and set the timer for 10 minutes.
Let Natural Release i.e. the pressure come down on it's own, about 15 minutes,
Stir in half the scallions, half the cilantro, the chicken, the juice of 2 limes and adjust seasoning.
Serve with the remaining scallions, cilantro and garnishes on the side.

Recipe Notes

Authentically a Tortilla Soup would have Tortilla Strips two ways - in the soup itself and then crispy fried and as a garnish. I just scattered a handful of some crunchy store bought ones over top, but you're welcome to do either!

Also, if you have any winning Instant Pot Soup recipes then PLEASE SHARE!!!