How do I make Instant Pot Vegetarian Tortilla Soup?
First, gather all of your ingredients.
For this dish you will need:
- Stewed Tomatoes
- Canola Oil
- Corn Tortillas
- Garlic Powder
- Salt & Pepper
- Chipotle Peppers in Adobo Sauce
- cotija cheese
Next, thinly slice and sauté the corn tortillas in oil until they are beginning to crisp. Remove these to a plate and then cook the zucchini and garlic powder a bit until they are softened. Add the remaining ingredients and put it in the instant pot for 3 minutes on high. Allow a natural release for 5 minutes and then do a quick release. Blend and serve with the optional toppings.
Can Instant Pot Vegetarian Tortilla Soup be made without an Instant Pot?
Absolutely! A few minimal swaps will make this happen. Here’s what we need to change:
- First swap is pretty straightforward. Instead of sautéing the tortilla strips in your pressure cooker, sauté in your Dutch oven over medium-high on your stove top. Remove the tortillas to a plate and set aside.
- Heat the remaining oil in your Dutch oven and sautee the zucchini and garlic powder for a few minutes until beginning to soften.
- Add the tomatoes, about 3/4 of the tortilla strips, the adobo peppers, the salt, pepper and bring to a boil. Lower to a simmer and cook about 15 minutes.
- Squeeze in the juice of 1 lime. Puree with an immersion blender (I use this one) If you do not have one, you can use a regular blender or a food processor.
- Serve topped with the optional ingredients if desired.
Can Instant Pot Vegetarian Tortilla Soup be made Vegan?
YES! The only ingredient in this dish that is not vegan friendly is the cotija cheese. Simply omit it and you are good to go.
What to serve with Instant Pot Vegetarian Tortilla Soup?
I find it a meal on its own and often make a batch to meal-prep for weekday lunches; however, if you are wanting to expand your meal, here are a few ideas:
- Quesadillas. Cheese, tortillas, maybe add some tomatoes or peppers.
- Burritos. I would keep it fairly simple here with a simple bean or beef burrito instead of the 7+layer variety to not make your meal too filling.
- Mexican Rice
- Chips & Guacamole
- Roasted Corn
- Black Beans
- Refried Beans
- Queso Cheese Dip & Chips
- Mexican Slaw
Instant Pot Vegetarian Tortilla Soup
- 8 corn tortillas
- 1 Tbsp canola oil divided
- 2 zucchini chopped
- 2 28oz cans stewed tomatoes
- 2 chipotle peppers in adobo sauce
- salt & pepper
- 1 lime
- 1/2 tsp garlic powder
- 2 avocados
- cotija cheese
- Slice the corn tortillas in small strips. Peel and chop the zucchini. Dice the adobo peppers and halve the lime.
- Set your pressure cooker to sauté mode. Add 1/2 Tbs of the oil, when heated, add the corn tortilla strips and cook, stirring for a few minutes until beginning to brown. Remove to a plate.
- Add the remaining oil to the pot and warm through. Add the zucchini and garlic powder and sauté for 3-5 minutes until beginning to soften.
- Turn off the Instant Pot. Add the tomatoes, about 3/4 of the tortilla strips, the chipotle peppers, garlic powder, salt & pepper. Set to manual high pressure for 3 minutes.
- When finished, allow a natural pressure release of 5 minutes, then release any remaining pressure. Squeeze the juice of the lime into the soup. Use an immersion blender to puree the soup in the pot. Test for salt and pepper.
- Serve warm topped with the reserved tortilla strips, chopped avocado and crumbled cotija cheese.
- If you don’t have an immersion blender a regular blender or food processor could also be used.