Instant Pot Pinto Bean Tortilla Soup
Servings: 4 servings
Ingredients
- 1 cup dried pinto beans soaked for 8 hours
- 1 can muir glen diced fire roasted tomatoes or diced tomatoes of choice
- 1 small yellow onion chopped
- 4 cloves garlic chopped finely
- 1 jalapeno chopped
- 1 tsp Better than Bullion or 1 can vegetable broth
- 1/2 lime juiced
- 1 cup frozen corn defrosted
- 2 handfuls tortilla chips crumbled
Spices
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp cayenne pepper optional
- 1 tsp cumin seeds
Optional Toppings
- tortilla chips crumbled
- avocado cubes
- diced scallions
- vegan yogurt
- cilantro chopped
Instructions
- Set Instant Pot to saute setting and add 1 tsp cumin seeds.
- Once cumin seeds sputter, add onions and garlic and saute for 1-2 minutes.
- Add 1 chopped jalapeno pepper and 1 tbsp smoked paprika, 1 tsp garlic powder and 1 tsp cumin powder and stir to combine. Allow the spices to blend for 1 minute.
- Add 1 can fire roasted tomatoes and let them cook down for 1-2 minutes until they become a little bit less "tomatoey." Add 1 tsp salt.
- Add in the dried beans, 2 cups of water and 1 tsp better than bullion.
- Cover and cook on manual for 6 minutes with the pressure valve in the sealing position. Allow a 15 minute slow release for the pressure to release naturally.
- Once you open the instant pot, the pinto beans should be fully cooked. Crumble in some tortilla chips and blend carefully using an immersion blender.
- Mix in 1 cup of defrosted corn for texture and the juice of half a lime. Adjust salt to taste. Add water if needed to reach your desired consistency. I like my soup slightly on the thicker side. At this point you may add 1 tsp cayenne if you would like the soup to be spicer.
- Serve, topped with some more crumbled tortilla chips, chopped cilantro and some avocado, or any of the optional toppings listed above!
Notes
If you do not soak the beans, you may need to cook the soup for longer, around 15 mins on high pressure with a 15 minute slow release.