Instant Pot vegetarian tortilla soup takes a few pantry staple ingredients and turns them into a hearty vegetarian meal. This recipe takes just minutes of prep and makes a tasty lunch or dinner!
This soup is a family favorite! The recipe is made with pantry staples, and it can easily be changed up to suit what you have on hand.
It's also surprisingly tasty! Even though it's made with simple ingredients, the soup is packed with flavor.
The soup is also as tasty as it is easy to make. The soup takes just a couple of minutes of prep, and it's ready in about 30 minutes.
Ingredient notes and substitutions
- Vegetable broth: Feel free to use chicken broth if you don't want to use vegetable broth.
- Refried beans: Refried pinto beans or refried black beans will work. The beans help to thicken the soup.
- Black beans: You can use pinto beans or kidney beans instead.
- Corn: I use canned sweet corn.
- Fire roasted diced tomatoes: If you don't like fire roasted tomatoes, diced tomatoes will also work. Or use Ro-Tel for more heat.
- Green chiles: Mild or medium will work.
- Salsa: Mild, medium, or hot tomato salsa will work.
- Taco seasoning: Store bought or homemade taco seasoning can be used.
- Long grain white rice: Long grain white rice cooks in the time given. Other types of rice, like brown rice, may require different cooking times.
How to make Instant Pot vegetarian tortilla soup
Step 1: In the 6 quart Instant Pot, combine the broth, refried beans, black beans, corn, tomatoes, chiles, salsa, garlic, and taco seasoning.
Step 2: Press down the refried beans to break them up.
Step 3: Add the rice. Do not stir in.
Step 4: Close and lock the lid.
Step 5: Press manual high pressure and adjust the time to 7 minutes.
Step 6: Let the pressure release naturally for 5 minutes, and then carefully release any remaining pressure.
Step 7: Unlock and remove the lid.
Step 8: Give the soup a good stir.
- Non-vegetarian soup: Feel free to stir in leftover cooked shredded chicken, beef, or pork and to use chicken broth if you prefer.
- Spicy: To make the soup spicier, use hot salsa, hot green chiles, Ro-Tel instead of tomatoes, and stir in a little extra chili powder or hot sauce.
- Mild: To make the soup mild, omit the green chiles or use mild green chiles. Use mild salsa and mild taco seasoning.
Toppings for this soup can include shredded cheese, sour cream, fresh cilantro, sliced jalapenos, pico de gallo, guacamole, and more! I like to use tortilla strips to add some texture to the soup, but tortilla chips could also work.
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored.
The rice absorbs some of the broth as it sits, so you may want to add additional broth when reheating.
More Instant Pot soup recipes!
If you’ve tried this Instant Pot vegetarian tortilla soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Instant Pot Vegetarian Tortilla Soup
- 5 cups vegetable broth
- 15 ounce can black beans drained and rinsed
- 14.5 ounce can corn drained
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounce can diced green chiles
- 1 cup tomato salsa
- 3 garlic cloves minced
- 2 tablespoons taco seasoning
- 16 ounce can refried beans
- ½ cup uncooked long grain white rice
- In the 6 quart Instant Pot, combine the broth, refried beans, black beans, corn, tomatoes, chiles, salsa, garlic, and taco seasoning.
- Press down the refried beans to break them up.
- Add the rice. Do not stir in.
- Close and lock the lid.
- Press manual high pressure and adjust the time to 7 minutes.
- Let the pressure release naturally for 5 minutes, and then carefully release any remaining pressure.
- Unlock and remove the lid.
- Give the soup a good stir.
- Diced tomatoes: Feel free to use regular diced tomatoes instead of fire roasted tomatoes.
- The rice will continue to absorb broth as it sits, so you may need to add additional broth if you leave the soup on warm.
- Nutrition values are estimates.