This hearty and comfy Vegan Pressure Cooker Lentil Tortilla Soup is so easy to make. Toss everything in the pot and come back in 15.
We love soup in our house. Especially, on cold rainy days like today. From a creamy chicken and rice to clear broth wonton soup. It’s staple in our house during this time of year.
This recipe works for our family on so many levels. I’ve been working on more and more vegetarian comfort food recipes. Especially, since we’ve gone back to Meatless Mondays. Then add that dried lentils are super budget friendly (and are a staple in our pantry) and this recipe is a match made in heaven. As the Summer slowly approaches (go away snow) I’m always thinking about our budget. After teaching for over a decade, I’m just used to trimming the budget just a little extra those couple of months prior to the Summer.
Though this recipe has a bit of heat with the addition of a jalapeño pepper, if heat is not your thing make sure to remove it. Oh, and though the instructions have you saute the onion, bell peppers and jalapeños first it’s not a necessity. You can toss everything in the pot and come back in about 15 to 20 minutes to a delicious Vegan pressure cooker lentil tortilla soup. Yup, it can’t get much more simple then throwing everything in a pot. I used the below pressure co
oker to make this recipe.
Adjust the consistency of this soup to your liking. If you want a more fluid soup add a bit more stock. Personally, I like a thicker, heartier soup especially when it’s cold and wet outside. Either way this soup is a great go to meal if you are short on time or on cash.
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Vegan Pressure Cooker Lentil Tortilla Soup
Makes 6 – 8 servings
- 2 teaspoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional)
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 2 teaspoons cumin
- 1/4 teaspoon thyme
- 1 can (14-15 oz) crushed tomatoes
- 1/2 cup salsa verde
- 1 (15 oz) can black beans, drained + rinsed
- 1 cup corn
- 2 cups dried lentils
- 3 cups vegetable broth
- 1/2 cup coconut milk
- salt and pepper to taste
Garnish: red onion, parsley, corn chips, avocado, sour cream
Tools: pressure cooker, wooden spoon
Press saute and saute onions, bell pepper and jalapeño pepper.
Cancel saute and add garlic. Stir garlic, onions and peppers together.
Add all other ingredients to pot.
Press manual (high pressure) 8 minutes.
Quick pressure release and dinner (or lunch) is done. What are you adding to your tortilla soup?
Did you know that fritos are vegan? I know, I was floored but yum. Hmmm?!? That means I could make a vegan walking nacho right?
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