Instant Pot Vegetarian Tortilla Soup

This dump-and-go Instant Pot Tortilla Soup is one of the easiest you’ll ever make. Almost every ingredient comes straight from your pantry!

What We Love About This Soup

• Absolutely delicious and filling. It’s colorful, a little spicy, and full of bold flavors. Sooo satisfying, especially on a cold day.
• Takes minutes to make. Just dump the ingredients in the Instant Pot, lock the lid, and cook for a few minutes.
• Super healthy! It’s vegetarian, gluten-free, dairy-free, and filled with veggies and beans.
• Still hearty enough for any meat eater in your family. Feel free to throw in some cooked chicken or taco meat at the end, if you want, though.
• It makes a big batch and is freezer-friendly, which works well for serving a large group of people.
• Provides healthy lunches all week long. I use my Souper Cubes to portion them out in individual servings to have on hand in the freezer, or you can keep it in the fridge for several days. I love having healthy lunches ready to go!
• It’s flexible. It can also be made in the slow cooker or on the stovetop too.
  • Crock Pot Tortilla Soup (coming soon!)
  • Stovetop Vegetarian Tortilla Soup

What more could you want in an Instant Pot Soup!?

While I typically stick to the ingredients below, feel free to use up what you have on hand with this “kitchen sink”-type soup.

• Vegetable broth (or chicken broth) – I like Pacific brand from the store or make your own chicken broth.
• Vegetarian refried beans – Look for ones that have all recognizable ingredients.
• Black beans
• Corn – Frozen corn or canned corn will work.
• Petite diced tomatoes – If you want to kick up the flavor, try adding fire-roasted diced tomatoes instead.
• Diced green chiles
• Mild or medium salsa – My favorite is Mateo’s brand.
• Taco seasoning – Use our homemade taco seasoning, if you want. It’s delicious.
• Cooked brown rice – Or throw cauliflower rice in with all the ingredients and cook with all the other ingredients!

Ah, the burning question. With so much mixed information out there on Instant Pot cooking times, it’s a good thing you’ve come to two gals who have published an Instant Pot cookbook.

A vegetarian soup like this one only needs to pressure cook for 7 minutes in the Instant Pot with a quick release. After that, stir in your cooked rice and it’s done!

How to Make Tortilla Soup in the Instant Pot

It’s just so easy.

Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the Instant Pot. Stir and break up the refried beans as much as possible.

Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.

Stir in cooked rice. Serve warm, with your favorite toppings.

How to Serve Tortilla Soup

• Top with your favorite Mexican toppings, like crushed tortilla chips, diced avocado or red onion, cilantro, a squeeze of fresh lime juice, shredded cheddar, etc.
• Serve with cornbread muffins. (Look for a gluten-free mix at the store, if you prefer.)
• Freeze leftovers in single serving glass bowls with lids. Thaw overnight and warm up for a healthy lunch. Works great to send in a thermos in a lunchbox, too.

FAQ

You sure can. Just stir in 1 cup of sour cream or plain Greek yogurt at the very end.

Yes, this recipe is super flexible. Add in fully cooked, shredded chicken or fully cooked taco meat at the end with the rice.

This recipe is naturally dairy-free and gluten-free. However, when buying processed ingredients from the store, it’s always important to check the labels if you have a gluten allergy.

• Make sure store-bought broth is labeled gluten-free.
• Make sure store-bought taco seasoning is labeled gluten-free.

Any type of fully cooked rice will work. I prefer brown rice because it’s healthier. I’ve also used quinoa instead of rice as well as our Cilantro Lime Rice. P.S. You did know you can freeze rice, right?

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