Easy Vegan Instant Pot Tortilla Soup Recipe: Cozy Comfort with a Spicy Twist
As the weather cools down, there’s nothing quite like a bowl of hearty, homemade soup. This vegan instant pot tortilla soup is a go-to in my kitchen, packed with wholesome veggies, plant-based protein, and just the right amount of spice. And the best part is it quickly comes together for a great post-workday dinner with the help of the Instant Pot. Whether you’re a seasoned chef or a busy midlife woman looking for something quick, this recipe is perfect for you—and your instant pot will do most of the work!
Recently, I experimented with Trader Joe’s Calabrian Chili Spicy Pasta Sauce instead of plain tomato sauce, and let me tell you, it added a whole new level of flavor. The spicy kick paired beautifully with the smoky spices, and the best part? You can adjust the spice level to your liking. Healthy cooking doesn’t have to be bland—this is proof that you can still eat fearlessly and enjoy every bite!
Why You’ll Love This Vegan Instant Pot Tortilla Soup
This soup is a nutrition powerhouse:
- Loaded with veggies: Carrots, celery, bell peppers, tomatoes, corn, and black beans make this soup as colorful as it is nutritious.
- Plant-based protein: Black beans provide a filling, protein-rich base that keeps you satisfied.
- Customizable spice level: Want it milder? Use plain tomato sauce. Like it hot? Trader Joe’s Calabrian Chili Spicy Pasta Sauce is a game-changer.
- Quick and easy: The Instant Pot makes this an effortless recipe that’s perfect for meal prep or a quick weeknight dinner.
Nutritional Benefits
This soup is perfect for those of us focusing on midlife wellness:
- Low in fat and high in fiber, it supports heart health and keeps you full.
- Packed with vitamin A (thank you, carrots!) and vitamin C, it boosts immunity, which is especially important as we enter cold and flu season.
- Plant-based protein from black beans keeps this meal balanced and nourishing.
Make It Your Own!
I’m all about finding ways to personalize recipes, and this vegan tortilla soup is no exception:
- For a creamier version: Add a splash of coconut milk or a few dollops of cashew cream.
- Want extra crunch? Add a few slices of fresh radish on top.
- Need more protein? Throw in some quinoa or chickpeas.
Fearlessly Enjoying Food
This recipe embodies everything HealthyHerMidlife stands for—simple, nutritious meals that empower you to take charge of your health, without compromising on flavor. Cooking vegan meals doesn’t have to mean missing out on the fun of trying new things. In fact, it’s an opportunity to explore flavors, textures, and spices that bring your meals to life!
If you try this recipe, let me know in the comments how it turned out. Did you keep it mild, or did you take the spicy route like I did with Trader Joe’s sauce? Tag #HealthyHerMidlife on Instagram so I can see your beautiful bowls of tortilla soup!
Easy Vegan Instant Pot Tortilla Soup
This soup is not only hearty but also packed with fiber, vitamins, and minerals, making it a nutritious and balanced meal.
Ingredients
Optional Toppings
Instructions
Sauté the vegetables:
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Set the Instant Pot to the ‘Sauté’ mode. Add olive oil to the pot.
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Once the oil is hot, add the chopped onion, carrots, celery, and diced bell peppers. Sauté for about 3-5 minutes until the onions are soft and translucent. Add garlic and saute another minute.
Add the spices:
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Stir in the jalapeño (if using), cumin, smoked paprika, chili powder, and oregano. Cook for another 1 minute until the spices are fragrant.
Add the liquids and beans:
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Turn off the ‘Sauté’ mode by pressing ‘Cancel.’
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Add the diced tomatoes, black beans, corn, vegetable broth, and tomato sauce. Stir everything together to combine.
Pressure cook:
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Secure the Instant Pot lid and set the valve to ‘Sealing.’
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Set the Instant Pot to ‘Pressure Cook’ (or ‘Manual’) mode on high pressure for 5 minutes.
Quick release:
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Once the cooking time is up, do a quick release by carefully moving the valve to ‘Venting.’ Wait until all the pressure has been released and the pin drops before opening the lid.
Finish the soup:
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Stir in the lime juice and adjust the seasoning with salt and black pepper to taste.
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If you prefer a thicker soup, you can use an immersion blender to blend part of the soup directly in the pot (optional).
Serve:
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Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, diced avocado, and a dollop of vegan sour cream or cashew cream, if desired.
Servings 6
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 750mg32%
- Total Carbohydrate 35g12%
- Dietary Fiber 9g36%
- Sugars 8g
- Protein 7g15%
- Vitamin A 6200 IU
- Vitamin C 35 mg
- Calcium 70 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes
- Calories: The calorie count includes the tortilla strips but not the optional toppings like avocado, vegan sour cream, or cashew cream.
- Adjustments: If you prefer a lower sodium version, use low-sodium vegetable broth and diced tomatoes.
