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Instant Pot Vegetarian Tortilla Soup

Looking to add more veggies to your diet? This quick and easy Instant Pot Vegetarian Tortilla Soup includes sweet potatoes and fresh onions and peppers for a delicious dinner that’s ready in about 30 minutes!

white and gray rimmed bowl with vegetarian tortilla soup and black spoon

Many of us would love to find a way to eat less meat and more veggies and this soup recipe makes it really simple!
 
Using your Instant Pot is a great way to make delicious veggie packed soups that are quick and easy to make.  This recipe utilizes fresh sweet potatoes, onions and peppers, which are easy to keep on hand, along with canned tomatoes and beans for the perfect combination of fresh and easy.

ingredients for instant pot vegetarian tortilla soup

Ingredient Notes

  • Navy beans can be subbed for black beans
  • You can use diced tomatoes instead of fire-roasted tomatoes
  • If using canned jalapenos, be mindful that they are spicier than fresh

step by step collage making vegetarian tortilla soup in instant potPreparation Notes

  • If desired you can leave beans out and stir in after cooking and let them warm through for firmer texture
  • Veggies can be chopped the night before and stored in air-tight container in fridge for quicker prep
  • Add all ingredients except broth to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time

ingredients for soup in freezer container

How to prep ahead:

  • Add all ingredients except broth to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time

souper cube with portions of leftover soupHow to store leftovers:

  • Let cool completely then portion into individual servings and store in air tight containers
  • I love using Souper Cubes for storing leftover soup in perfect portions

stashed bag with cubes of frozen soup

Once the cubes are frozen, you can then transfer them to a zippered bag or reusable Stasher bag.

instant pot and souper cube

Equipment Notes

ladle in instant pot of vegetarian tortilla soup with sweet potatoes

Recipe Notes

  • To make this vegan use vegetable broth and top with sliced avocado and cilantro
  • Recipe can be doubled for an 8 quart pressure cooker
  • 1 pound of diced chicken breasts can be added if desired
  • Let cool completely then portion into individual servings and store in air tight containers 

vegetarian soup in gray and white bowl

vegetarian soup in gray and white bowl

Instant Pot Vegetarian Tortilla Soup

Print Recipe
Looking to add more veggies to your diet? This quick and easy Instant Pot Vegetarian Tortilla Soup includes sweet potatoes and fresh onions and peppers for a delicious dinner that’s ready in about 30 minutes!


Add to Collection
Prep Time:15 mins
Cook Time:10 mins
Pressurize:20 mins
Total Time:45 mins

Ingredients

  • 1 pound sweet potato peeled and diced
  • 1/2 cup chopped onion
  • 2 tablespoons diced jalapeno ribs and seeds removed
  • 1 teaspoon jarred minced garlic
  • 8 oz tomato sauce
  • 14.5 oz can fire-roasted diced tomatoes
  • 15 oz can navy beans drained and rinsed
  • 1 tablespoon taco seasoning
  • 3 cups chicken or vegetable broth

Instructions

  • Add all ingredients to Instant Pot
  • Add lid and set valve to sealing
  • Set to high pressure for 10 minutes
  • Once cooking time is completed allow for a 10 minute natural pressure release
  • Quick release remaining pressure and stir before serving
  • Perfect topped with tortilla strips and shredded cheese

Notes

  • Vegan variation: use vegetable broth, top with sliced avocado and cilantro.
  • Double the recipe for an 8 quart pressure cooker.
  • 1 pound of diced chicken breasts can be added if desired.
 

Nutrition

Calories: 270kcal | Carbohydrates: 55g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 1679mg | Potassium: 1258mg | Fiber: 11g | Sugar: 11g | Vitamin A: 16593IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg
Course: Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 270kcal

 

 
 
 

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