• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cheese Curd In Paradise

  • Recipe Index
  • Weekly Meal Plan
  • The Serial Killer Cookbook
  • Contact Me!
  • Work with Me!
  • Legal/Privacy
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Weekly Meal Plan
  • The Serial Killer Cookbook
  • Contact Me!
  • Work with Me!
  • Legal/Privacy
×

Home » Soup » Instant Pot Lentil Tortilla Soup

Instant Pot Lentil Tortilla Soup

Published: Apr 23, 2022 by Ashley Lecker · This post may contain affiliate links · 7 Comments

  • Share
  • Tweet
  • Yummly
  • Mix
Jump to Recipe - Print Recipe

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.

instant pot vegetarian lentil tortilla soup in a white bowl and on a spoon

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.

instant pot vegetarian lentil tortilla soup in a white bowl

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
prep photo
prep photo
prep photo
prep photo

Instructions

  1. Set a 6-qt pressure cooker to the high sauté setting. Add olive oil, onion, bell pepper, and jalapeno pepper. Cook 2-3 minutes.
  2. Add remaining ingredients and cover. Select manual setting; adjust pressure to high, and set time for 15 minutes.
  3. 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.
  4. Uncover and serve in bowls. Top with desire toppings.
instant pot vegetarian lentil tortilla soup in a white bowl

Looking For More Instant Pot Recipes?

Guinness Beef Stew

Instant Pot Shredded Chicken

Butter Chicken

Yellow Curry Noodle Bowl

instant pot vegetarian lentil tortilla soup in a white bowl

If you’ve tried my Instant Pot Lentil Tortilla Soup or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

PINTEREST

FACEBOOK

INSTAGRAM

TWITTER

instant pot vegetarian lentil tortilla soup in a white bowl

Instant Pot Lentil Tortilla Soup

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 people

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.
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

Celebrate Cinco de Mayo!

  • 30 Minute Easy Cheese Enchiladas from Kathryn's Kitchen Blog
  • 7 Layer Dip from Magical Ingredients
  • Caldo de Queso from Pandemonium Noshery
  • Carnitas Bowls from That Recipe
  • Classic Paloma from Books n' Cooks
  • Easy Pico de Gallo from Jen Around the World
  • Instant Pot Vegetarian Lentil Tortilla Soup from Cheese Curd In Paradise
  • Mango Agua Fresca from Art of Natural Living
  • Margarita Sangria from Family Around the Table
  • Mexican Red Rice from Karen's Kitchen Stories
  • Southern Fried Chicken Tacos from Palatable Pastime
  • Steak Street Tacos from Blogghetti
  • Taco Dip from Devour Dinner
  • Tacos Americano from A Kitchen Hoor’s Adventures
  • White Chicken Enchiladas from Hezzi-D's Books and Cooks


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

« Mini Garlic Monkey Bread
Grilled Zesty Greek Chicken »

Reader Interactions

Comments

  1. Kathy Walker

    May 19, 2018 at 3:05 pm

    This sounds super! Wonderful flavors and using the instant pot, wonderful!!

    Reply
  2. Colleen - Faith, Hope, Love, & Luck

    May 19, 2018 at 7:27 pm

    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!

    Reply
  3. Hardlyagoddess

    May 20, 2018 at 3:09 am

    I love the lentils in there to thicken it all up! Sounds super satisfying~

    Reply
  4. Byron Thomas

    December 01, 2018 at 8:32 pm

    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!

    Reply
  5. Deborah

    December 01, 2018 at 8:53 pm

    This looks awesome and it is vegan, too, not just vegetarian. I can't wait to try it. Thanks for sharing.

    Reply
  6. Tracy

    December 01, 2018 at 8:56 pm

    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!

    Reply
  7. Mahy Elamin

    December 02, 2018 at 3:45 am

    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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

Search Cheese Curd In Paradise

Recent Posts

  • Pink Lemonade Sangria
  • Cinnamon Roll Muffins
  • Lemon Blueberry Upside Down Cake
  • Sweet Potato and Sausage Soup
  • Peppermint Cheesecake Dip

Copyright © 2023 · Cheese Curd In Paradise

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
  • Print