This Vegetarian Tortilla soup is an easy pour and cook recipe made in your Instant Pot. Rich broth flavored with an array of vegetables is the perfect choice for your next Meatless Monday.
Why You’re Going To Love This Soup
- Easy. A simple pour and cook recipe .
- Vegetarian . A great option for your next Meatless Monday or a filling meal if you’re living a vegetarian lifestyle.
- Quick. Flavors that are highly developed in a fraction of the time with the hlep of your Instant Pot .
- Versatile. Easily switch up the ingredients and toppings to make your perfect bowl of soup .
This soup is made in quite the same fashion as th e chicken tortilla soup recipe . One thing to be aware of is that cooking the beans within the same broth does cause the broth to darken. It still tastes amazing, but if you want a redder broth, you may need to cook the black beans separately. Me, I don’t care what it looks like. I want it to be authentic, and easy. This is easy.
There’s really only one manual step, but this one is an important one. It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes but will add a world of flavor to your soup.
So whether you’re looking for a vegetarian soup dish or just a delicious dish in general, you’re sure to enjoy this Vegetarian Tortilla Soup . It’s a quick and easy Instant Pot recipe that’s both flavorful and healthy!
Ingredients You’ll Need
- Tomatoes - Gives the traditional red colored broth that you expect in a tortilla soup
- Onion
- Garlic
- Chipotle chili in adobe sauce - Just one tablespoon from the can, no peppers.
- Jalapeño Peppers
- Chopped Cilantro - if you don’t have cilantro on hand, you can also use parsley.
- Kosher Salt
- Oil
- Dried black beans - these will need to be soaked for one hour in hot water before you prepare your soup.
- Water - mixed with all of the other flavorful ingredients, this becomes the broth of the soup.
- Corn tortillas - these are optional in this recipe. They are used to thicken the broth a little bit, but it is just as tasty without them.
- Frozen Corn Kernels - I prefer frozen because they maintain their texture better after being cooked under pressure.
How To Make Vegetarian Tortilla Soup
- Blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté and add the oil.
- Once the oil is hot, pour in the blended vegetables and stir. Keep stirring for 10 minutes until the sauce begins to thicken.
- Add water. If you’re using the corn tortillas to thicken, add them.
- Add in beans and set your Instant Pot to manual. Let it release pressure naturally when finished.
- Add in frozen corn and stir to let it heat through.
- Serve, garnish, and enjoy!
What To Serve With It
This soup is absolutely packed with flavor and delicious without any help. If you’re like me, you like adding layers of flavor to customize this into your perfect bowl of soup.
Here are some of my favorite things to garnish with:
- Cheese
- Sour Cream
- Avocado
- Scallions
- Tortilla Chips
The possibilities are endless. Pick your favorite taco toppings and play around with flavors and textures to keep your tastebuds guessing with each bite.
How Long Does It Last?
This recipe is one that is great for doubling or tripling because of how great it is for leftovers, and how long it lasts. Because of the ingredients in this soup, it stays just as delicious as the day you made it for up to 5-7 days stored in an airtight container in the refrigerator.
More Delicious Soups
- Keto Taco Soup
- Sauerkraut Soup
- Brazilian Moqueca
- Low Carb Italian Sausage Soup
Vegetarian Tortilla Soup
Ingredients
- ▢ 1/2 cup ( 80 g ) Onion , roughly chopped
- ▢ 1 cup ( 149 g ) Tomatoes , chopped
- ▢ 2 cloves ( 2 cloves ) Garlic
- ▢ 1 ( 1 ) chipotle chili in adobe sauce from can with 1 teaspoon sauce
- ▢ 1/2 ( 0.5 ) Jalapeño Peppers
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 cup ( 172 g ) dried black beans, , soaked for one hour in hot water
- ▢ 4 cups ( 1 kg ) Water
- ▢ 2 ( 2 ) corn tortillas, , cut into small pieces (optional)
- ▢ 1 cup ( 164 g ) Frozen Corn Kernels
Instructions
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your electric Instant Pot on to Sauté, for 12 minutes, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in the soaked beans, set your Instant Pot to manual, High pressure 25 minutes and let it release pressure naturally when finished.
- Add in frozen corn and stir to let it heat through, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Vegetarian Tortilla Soup
Ingredients
- 1/2 cup Onion roughly chopped
- 1 cup Tomatoes chopped
- 2 cloves Garlic
- 1 chipotle chili in adobe sauce from can with 1 teaspoon sauce
- 1/2 Jalapeño Peppers
- 1/4 cup Chopped Cilantro or Parsley
- 1-2 teaspoons Kosher Salt
- 1 tablespoon Oil
- 1 cup dried black beans, soaked for one hour in hot water
- 4 cups Water
- 2 corn tortillas, cut into small pieces (optional)
- 1 cup Frozen Corn Kernels
Instructions
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your electric Instant Pot on to Sauté, for 12 minutes, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in the soaked beans, set your Instant Pot to manual, High pressure 25 minutes and let it release pressure naturally when finished.
- Add in frozen corn and stir to let it heat through, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
Vegetarian Tortilla Soup https://twosleevers.com/pressure-cooker-vegetarian-tortilla-soup/
Make this delicious Instant Pot Bo Kho recipe for a hearty and fragrant soup! Cook all the ingredients for this Vietnamese beef stew all at once for a simple and hearty meal.
What makes this Bo Kho So Good?
This is a recipe for Instant Pot Bo Kho , a delicious and filling Vietnamese stew that is bursting with tender stew meat, delicious veggies , and oh so much flavor .
This easy one-pot recipe is a low-carb spicy beef stew that is a hearty, fragrant soup made of beef, turnips, star anise, 5-spice powder , and curry powder. My whole house smelled amazing as this cooked!
What makes my Bo Kho recipe different from the other pressure cooker recipes out there is that, not only is it a one-step recipe where the beef and the vegetables cook at the same time, but I also made it low carb. I also used pot-in-pot cooking to slow down the cooking of the vegetables.
How To Make This Spicy Beef Stew
- Add stew ingredients. In the inner liner of your Instant Po t or electric pressure cooker, place all ingredients for the stew.
- Add ve ggies. In a smaller, heatproof container, place the carrots, turnip, and water. Place a steamer rack on top of the meat and spices. Place the vegetable pot on top of the steamer rack.
- Cook. Cook on high pressure for 15 minutes. Let’s release pressure naturally for 10 minutes, and then release the remaining pressure.
- Stir and serve. Remove vegetables and cut smaller if desired, and add back into the stew.
What’s In Bo Kho?
A traditional Bo Kho recipe is made with beef, some vegetables , tomato paste, lemongrass, star anise, ginger, garlic, and some delightful Vietnamese spices.
Traditionally the recipe calls for potatoes and carrots, but I substituted turnips instead of potatoes and it actually tasted really good! This made this Vietnamese beef stew keto-friendly without compromising on flavor.
Is There Really Curry Powder In A Twosleevers Recipe?
But before we go too far, Curry Powder? Since when do I use Curry Powder? Now you guys know I never use curry powder in my Indian curries.
But Vietnamese Bo Kho asks for curry powder, so I figured this was as good a recipe as any to give it a try.
There are so many different aromatics in this Bo Kho, that it’s hard to know what adds the most flavor. Honestly, it doesn’t matter whether it was the onions, ginger, garlic , 5-Spice powder , star anise, curry powder, or something else–because really I think it was all of it working together.
Have Left Over Stew Meat? Make These Recipes!
- Dutch Oven Beef Stew Indian Style - Put a little Indian twist on dinner tonight.
- Instant Pot Beef Stew - So delicious and comes together so quickly.
- Easy Beef Daube Recipe - An elegant yet familiar dish that is oh so delicious.
- Instant Pot Keto Beef Stroganoff - This recipe might be the best beef stroganoff you’ve ever had!
- Instant Pot Caldo De Res-Real Mexican beef soup flavor in less than an hour.
- Instant Pot Indian Beef Curry - Tender, delicious and makes an awesome meal.
Bo Kho | Instant Pot Bo Kho Recipe
Equipment
- Instant Pot
- 6 x 3 Inch Round Pan
Ingredients
In the Inner Liner of the Pressure cooker:
- ▢ 1 ( 1 ) Onion
- ▢ 1 pound ( 453.59 g ) Beef Stew Meat
- ▢ 2 tablespoons ( 2 tablespoons ) Tomato Paste
- ▢ 2 whole ( 2 whole ) star anise
- ▢ 1 tablespoon ( 1 tablespoon ) lemongrass paste
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1.5 cups ( 375 g ) Water
- ▢ .5 cups ( 120 g ) Coconut Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Chinese 5 spice powder
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Curry Powder
In a smaller pot inside the inner liner:
- ▢ 1 ( 1 ) Turnip , chopped into quarters
- ▢ 2 ( 2 ) Carrots , chopped into large thick chunks
- ▢ 1/4 cup ( 32 g ) Water
Instructions
- In the inner liner of your Instant Po t or electric pressure cooker, place all ingredients for the stew.
- In a smaller, heatproof container, place the carrots, turnip, and water.
- Place a steamer rack on top of the meat and spices.
- Place the vegetable pot on top of the steamer rack.
- Cook on high pressure for 15 minutes. Let is release pressure naturally for 10 minutes, and then release remaining pressure.
- Remove vegetables and cut smaller if desired, and add back into the stew.
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Originally published July 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
