Instant Pot Lentil Tortilla Soup
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.