Instant Pot Black Bean and Corn Tortilla Soup
Ingredients
- 2 cups dried black beans
- 5 cups water
- 6 cups low-sodium vegetable broth
- 1 (28-oz) can crushed tomatoes
- 1 (10-oz) can red enchilada sauce
- 1 cup chopped onion
- 2 jalapeño peppers, seeded and minced
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 cups frozen whole kernel corn, thawed
- 1 (3.5-oz) pkg lightly salted tortilla strips
- 2 avocados, thinly sliced
Instructions
- Combine beans and water in a 6-quart Instant Pot. Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 5 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method. Drain beans, and return to pot.
- Add broth and all remaining ingredients except corn, tortilla strips, and avocados.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 25 minutes.
- When timer sounds, turn pot off, and release steam using Quick Release method. Stir in corn, and let stand 5 minutes or until thoroughly heated.
- Top individual servings with tortilla strips and avocado.
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