Instant Pot Lentil Tortilla Soup
Ingredients
- 1 onion diced
- 2 peppers diced
- 1 15 ounce can lentils
- 1 15 ounce can corn
- 1 15 ounce can diced tomatoes
- 1 15 ounce can black beans
- 1 15 ounce can pinto beans
- 1 tbsp tomato paste
- 3 cups veggie broth
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/4-1/2 tsp chipotle powder or cayenne pepper
- Sprinkle of salt and pepper
Preparation
Turn the instant pot to sauté mode then add some oil and the diced onion. Sauté for 3-4 minutes.
Turn off sauté mode.
Add in the rest of the ingredients.
Stir together.
Pressure cook on high for 15 minutes then quick release and serve.
Store leftovers in the fridge for 4-5 days and it is also an easy meal to freeze.
Tips
You can switch up the veggies for what you have on hand.
You can thaw out some frozen peppers and use those.
If you notice your peppers are about to go bad, chop them up and freeze them for use in soups like this.
This is an easy, veggie packed meal.
