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Instant Pot Vegetarian Tortilla Soup
Instant Pot vegetarian tortilla soup
takes a few pantry staple ingredients and turns them into a hearty vegetarian meal.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Pressure Release
5
minutes
minutes
Total Time
27
minutes
minutes
Servings
8
servings
Calories
292
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Serving:
1
serving
|
Calories:
292
kcal
|
Carbohydrates:
67
g
|
Protein:
4
g
|
Fat:
0.2
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.03
g
|
Sodium:
1382
mg
|
Potassium:
120
mg
|
Fiber:
4
g
|
Sugar:
47
g
|
Vitamin A:
600
IU
|
Vitamin C:
6
mg
|
Calcium:
38
mg
|
Iron:
1
mg