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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!


Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize 20 minutes
Total Time 45 minutes
Servings 4
Calories 270kcal
Author Jennifer Draper

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