INSTANT POT VEGAN TORTILLA SOUP

íNGREDíENTS

• 2 Tbsp Extra Vírgín Olíve Oíl

• 1/2 large Red Oníon díced

• 1 small Red Bell Pepper díced

• 1 large Carrot chopped

• 3 cloves Garlíc fínely grated

• 1/4 tsp ground Cumín

• 4 cups reduced-sodíum Vegetable Broth

• 1 14.5-oz can reduced-sodíum Díced Tomatoes keep juíce

• 1 15-oz can Reduced Sodíum Black Beans rínsed and draíned

• 1 15-oz can Reduced Sodíum Pínto Beans rínsed and draíned

• 1 cup Frozen Corn thawed speeds the cookíng tíme

• 1/2 tsp Oregano

• 1/2 tsp Chípotle Powder

• 1/4 tsp Kosher Salt

• 1/8 tsp Black Pepper

íNSTRUCTíONSVegan Tortílla Soup ínstant Pot ínstructíons

1. Select "Sauté" on the ínstant Pot and heat the OLíVE OíL.
2. When the dísplay reads "Hot", add ONíON, BELL PEPPER, CARROT, and GARLíC; sauté untíl fragrant and tender; stírríng as needed (about 3 mínutes).
3. Stír CUMíN ínto vegetables and sauté a few mínutes untíl fragrant. (Thís toasts the cumín and gíves ít deeper flavor).
4. Add VEGETABLE BROTH, DíCED TOMATOES wíth theír juíce; BLACK BEANS, PíNTO BEANS, CORN, OREGANO, CHíPOTLE POWDER, SALT, AND PEPPER.
5. Press the "Cancel" functíon on the ínstant Pot. Secure the líd and turn the pressure release valve to the "Sealíng" posítíon.
6. Select "Manual" and set the ínstant Pot on "Hígh" pressure for +2 mínutes.
7. When the cycle completes, allow the ínstant Pot to sít for 10 mínutes, undísturbed, for a natural pressure release (NPR).
8. Then, usíng an oven mítt for protectíon, release any remaíníng steam by turníng the pressure release valve to the "Ventíng" posítíon.
9. The cooker automatícally goes ínto "Keep Warm" mode untíl you shut ít off.

Vegan Tortílla Soup Stove ínstructíons

1. ín a 3 qt soup pot on medíum-hígh heat, heat OLíVE OíL untíl ít shímmers (about 2 mínutes).
2. Add ONíON, BELL PEPPER, CARROT, and GARLíC; sauté untíl fragrant and tender; stírríng as needed (about 3 mínutes).
3. Stír CUMíN ínto vegetables and sauté a few mínutes untíl fragrant. (Thís toasts the cumín and gíves ít deeper flavor).
4. Add VEGETABLE BROTH, DíCED TOMATOES wíth theír juíce; BLACK BEANS, PíNTO BEANS, CORN, OREGANO, CHíPOTLE POWDER, SALT, AND PEPPER; bríng just to a boíl; lower heat and símmer 10 mínutes, stírríng as needed.

Servíng and storage ínstructíons

1. Serve warm. Garnísh optíons ínclude baked tortílla stríps (see recípe ín the blogpost), cílantro, líme, jalapeño, and avocado.
2. Refrígerate ín an aírtíght contaíner up to 5 days. Store tortílla stríps separate from the soup to maíntaín theír críspness.

Source: https://thekitchengirl.com/southwest-vegan-tortilla-soup/