🍲 Instant Pot Tortilla Soup 🍲

This is one of my favorite make ahead soups! It is full of flavor & super easy to prepare! Let's get right to it, here's how to prepare this delicious recipe:

Ingredients 

• 1 Cup Diced Onion
• 1 Tsp Avocado Oil (Or Olive Oil)
• 1 Bell Pepper Diced
• 1 Jalapeño Pepper Diced
• 2.5 Cups Vegetable Broth (Or Chicken Broth If Needed)
• 15 Oz Canned Tomato Sauce Or Crushed Tomatoes
• 1/2 Cup Mild Or Medium Salsa Verde (Or Your Favorite Salsa!)
• 1 Tbsp Tomato Paste 
• 15 Oz Can Black Beans (Drained + Rinsed)
• 15 Oz Can Pinto Beans (Drained + Rinsed)
• 1 Cup Corn (Fresh, Canned, Or Frozen)
• 3/4 Cup Dried Red Lentils
• 1/2 Tsp Chili Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Cumin
• 1/4 Tsp Cayenne Pepper
• Salt And Pepper To Taste

PILE ON THE TOPPINGS!  

• Crushed Siete Tortilla Chips
• Shredded Vegan Cheese
• Sliced Or Diced Jalapeños
• Chopped Red Onion
• Sliced Avocado
• Pico De Gallo
• Fresh Cilantro
• Nonfat Greek Yogurt Or Vegan Alternative To Substitute Sour Cream

Instructions  

PRESSURE COOKER INSTRUCTIONS: 

1. First, chop your veggies and measure out the ingredients
2. Next add avocado oil and everything but the toppings
3. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste,  salsa verde or salsa, and all your herbs + spices. Toss them  in and set your instant pot to high pressure for 15 minutes. Walk away!
4. Allow natural pressure release
5. Stir in your yogurt if using and add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:  

1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together! 2. Next add everything except the toppings.  
2. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.  
3. Swirl in the yogurt, add all your favorite toppings, and dive in.

*Note: For the pressure cooker, it takes about 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure.

Nutrition (per 1 bowl)  
Calories: 284  
Fat: 2g 
Carbs: 52g
Protein: 15g
Fiber: 17g
Sugar: 6g 

I love serving this dish at a Spring Dinner Party or as part of our Taco Tuesday nights! It pairs so well with some fresh cocktails or mocktails, and can be a delicious appetizer, or the main course!