For a smokier flavor, consider grilling the onions and peppers before chopping. Adjust the amount of jalapeno peppers to control the level of spiciness. If you don't have queso quesadilla, Monterey Jack or another melty white cheese works well. Garnish with avocado slices for an extra touch of richness and freshness.
Pressure Cooker Tortilla Soup
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS54
A vibrant and comforting tortilla soup, effortlessly prepared in a pressure cooker. The roasted peppers and jalapenos infuse a smoky depth, perfectly balanced by the creamy richness and fresh cilantro. A symphony of textures and flavors that will tantalize your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol67 mg
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Fiber5 g
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Protein12 g
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Saturated Fat14 g
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Sodium1064 mg
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Sugar6 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat vegetable oil in a pressure cooker over medium heat. Add the chopped onions and cook, stirring occasionally, until softened (5-8 minutes).
02
StepIncorporate the chopped roasted red peppers, diced jalapeno peppers, minced garlic, black pepper, and salt. Continue to cook until the garlic becomes fragrant and the onions are fully softened (approximately 5 minutes). Gently stir in the diced tomatoes and cook until warmed through (about 1 minute).
03
StepCarefully transfer the tomato mixture to a blender. Secure the lid tightly and pulse a few times before blending continuously until smooth. Work in batches if necessary to avoid overfilling the blender. Pour the pureed tomato mixture back into the pressure cooker.
04
StepPour the chicken stock into the tomato puree. Stir well and bring to a boil over high heat (about 5 minutes). Cover and lock the pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Reduce the heat to medium-low and cook for 20 minutes. Remove from heat and allow the pressure to release naturally. Once all steam is released, carefully remove the lid.
05
StepBring the soup to a gentle boil. Stir in the heavy whipping cream and fresh cilantro. Remove from heat and let cool slightly (5 minutes).
06
StepCrush tortilla chips into individual serving bowls. Ladle the soup over the tortilla chips and garnish generously with sour cream and shredded queso quesadilla. Serve immediately and enjoy!
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Dakota Skiles
Jun 9, 2025Next time I will double the recipe. Everyone wanted more!
Misael Bechtelar
May 13, 2025My family devoured this soup! It was so easy to make in the pressure cooker.
Jackeline Gerhold
Mar 31, 2025So much better than any tortilla soup I've had at a restaurant!
Brisa Ernser
Mar 31, 2025The flavor is incredible! The roasted peppers really make a difference.
Nannie Gerhold
Mar 27, 2025I've made this several times now, and it's always a hit.