Instant Pot Lentil Tortilla Soup is a delicious vegetarian weeknight dinner made in about 30 minutes. Packed with red lentils, beans, tomatoes, spices, and corn.
I love lentils- we use them in many recipes at our house. I love them in soup, or a meat substitute in Shepard's pie. They make a great veggie burger too!
My recipe for Instant Pot Lentil Tortilla Soup uses red lentils and all the traditional flavors or tortilla soup. This soup is packed with hearty black and pinto beans, corn, and tomatoes.
I also use one of my favorite spice combinations- cumin, chili powder, and garlic powder. This flavors the soup and is delicious.
Lentils are a favorite for soups because they naturally thicken the soup. They are also mild in flavor so they meld well with most recipes and flavors.
Ingredeints
- olive oil - canola or avocado oil works great too.
- white onion - yellow or sweet onions are a god substitute.
- bell pepper - any color pepper works!
- jalapeno pepper - you can omit this for less spice. I recommend adding another bell pepper.
- petite diced tomatoes
- diced tomatoes
- black beans
- pinto beans
- corn - frozen or canned works fine.
- vegetable broth- for a non-vegetarian option, you can use chicken broth.
- red lentils - regular lentils work too, but the color will be different.
- ground cumin
- chili powder
- garlic powder
- salt
- black pepper
- optional toppings: chopped cilantro, tomatoes, black olives, diced avocado, shredded cheese, sour cream
Instructions
- Set a 6-qt pressure cooker to the high sauté setting. Add olive oil, onion, bell pepper, and jalapeno pepper. Cook 2-3 minutes.
- Add remaining ingredients and cover. Select manual setting; adjust pressure to high, and set time for 15 minutes.
- When finished cooking, allow natural release for 10 minutes according to manufacturer’s directions. Next, finish with quick-release pressure following the manufacturer’s directions.
- Uncover and serve in bowls. Top with desire toppings.
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Instant Pot Lentil Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 1 bell pepper chopped
- 1 jalapeno pepper diced
- 14.5 oz petite diced tomatoes
- 14.5 oz diced tomatoes
- 15 oz black beans rinsed and drained
- 15 oz pinto beans rinsed and drained
- 1 cup corn
- 4 cups vegetable broth
- 1 cup red lentils
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tsp garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- optional toppings: chopped cilantro, tomatoes, black olives, diced avocado, shredded cheese, sour cream
Instructions
- Set a 6-qt pressure cooker to the high saute setting. Add olive oil, onion, bell pepper, and jalapeno pepper. Cook 2-3 minutes.
- Add remaining ingredients and cover. Select manual setting; adjust pressure to high, and set time for 15 minutes.
- When finished cooking, allow natural release for 10 minutes according to manufacturer’s directions. Next, finish with quick-release pressure following the manufacturer’s directions.
- Uncover and serve in bowls. Top with desire toppings.
Celebrate Cinco de Mayo!
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Kathy Walker
This sounds super! Wonderful flavors and using the instant pot, wonderful!!
Colleen - Faith, Hope, Love, & Luck
I usually use chicken broth too, however, I have to say that I rarely miss it when I do use vegetable brother. No matter which I used in this recipe, I know it would still come out tasting fantastic!
Hardlyagoddess
I love the lentils in there to thicken it all up! Sounds super satisfying~
Byron Thomas
Ok, so this soup is perfect for me and my little family. First of all, we freaking love lentils in any shape or form. They're just so filling and so delicious! And, secondly, my daughter and my partner are vegetarians, so 99% of the time, I prepare only vegetarian soup recipes. This is on my list!
Deborah
This looks awesome and it is vegan, too, not just vegetarian. I can't wait to try it. Thanks for sharing.
Tracy
I LOVE these kinds of soups. Especially when my meat eating husband has NO CLUE there's no meat in it, because you're right, if it's comforting enough, you wont miss it! I keep saying I need to cook more with lentils, too!
Mahy Elamin
Wow this soup has so many delicious flavours and textures…great recipe! My husband and I love it. Definitely a fall and winter favorite from now on. I added cilantro and avocado. Yummmmm