Pressure Cooker Vegetarian Tortilla Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 7 customer reviews
Pressure Cooker Vegetarian Tortilla Soup
Pressure Cooker Vegetarian Tortilla Soup


  • 2½ cups vegetable broth 
  • 1 (14 ounce) can tomato sauce 
  • 1 yellow onion, chopped
  • 1 fresh jalapeño pepper, diced
  • ¾ cup dried black beans
  • ¾ cup dried pinto beans
  • ¾ cup dried red lentils
  • ½ cup prepared salsa verde 
  • 2 tablespoons minced garlic
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup heavy whipping cream
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Pour vegetable broth and tomato sauce into the pot of your pressure cooker; add onion, jalapeño pepper, black beans, pinto beans, red lentils, salsa verde, garlic, paprika, cumin, chili powder, and cayenne pepper.
  2. Seal lid on pressure cooker, turn steam vent handle to Sealing, and select Soup. Cook on High Pressure for 20 minutes. Let pressure release naturally.
  3. Stir whipping cream through the soup; season with salt and pepper.
  4. Ladle soup into bowls and top with any desired additional toppings.
Mealthy Tip

To make this recipe vegan, replace heavy whipping cream with coconut cream. It will still make the final dish rich and creamy.

Nutrition Facts

Per Serving: 211 calories; 4g fat; 34.3g carbohydrates; 11g protein; 9mg cholesterol; 757mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 211 Calories from Fat 38
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 0.9g
Cholesterol 9mg 3%
Sodium 757mg 32%
Total Carbohydrate 34.3g 11%
Dietary Fiber 10g 39%
Sugars 5.2g
Protein 11g
Vitamin A 27% Vitamin C 18%
Calcium 6% Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I wasn't sure how this would taste, but it was so creamy and delicious. Everything I expected from tortilla soup, and more. The lentils really complement this dish nicely. I didn't miss the fact there was no meat in this recipe. The flavor was spot on, thanks to the spices. Definitely a favorite!

Image of Laura Griffin

Laura Griffin says:

This tortilla soup was so delicious! It tasted exactly like traditional tortilla soup and was extra creamy. The paprika and cumin spices were phenomenal! I topped mine with cheese and tortilla chips. It's seriously one of the best vegetarian soup recipes I've tried. I'm already thinking about making another batch.

Image of Kecia Jerome

Kecia Jerome says:

This was delicious! Even my carnivore husband liked it. I used Mrs. Renfro's like Hector did, it is what I had on hand. I loved the texture and served it with cheese, sour cream and baked tortilla strips.

Image of Hector Jonass

Hector Jonass says:

Okay, it's not "tacos," but I made this for Taco Tuesday anyhow. Actually, it is tacos. It's "deconstructed" tacos! Great flavor, but I attribute it to using Mrs. Renfro's green salsa, which isn't so much a traditional salsa verde as it is "hot fire stuff". Devoured the leftovers the next day & I normally HATE leftovers!

Image of Melissa P

Melissa P says:

Can’t say enough good things about this recipes. Follow it exactly how it’s made or add chicken if you’re not a vegetarian. It’s creamy, flavorful, and a one pot wonder for taco night (or any other night for that matter). Red lentils are kind of hard to find but definitely don’t try to sub it with something else.

Image of William Towers

William Towers says:

5 stars for flavor. But after the 20 minute cook and near 24 minute slow vent time, the beans weren't done. Additional 10 minute cook (and 24 minute vent wait - still not done. Another 10 minute cook time (and wait) we were finally ready to eat. Would soaking the beans prior to cooking help? Another thing concerning the Mealthy (and others) - we were unaware of how long the pressure release takes. This is something that needs to be considered when planning meal serving time. Ours was over an hour late.

Image of Isabelle Fedon

Isabelle Fedon says:

I followed the recipe to the letter but the pinto beans were not cooked after 20 minutes. Tried another 10 but they are still hard. Granted I am new to the pressure cooker but I didn’t get the expected result.