Instant Pot Lentil Tortilla Soup

Instant Pot Lentil Tortilla Soup

From: https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

Nice easy recipe for a weeknight. Of note, I wouldn't add tortilla to the dish before the instant pot as I got a "BURN" notice. Great texture, though, as the red lentils work well here. Nice and easy.

Ingredients

1 cup diced onion
1 tsp avocado oil (or olive oil)
1 bell pepper diced
1 jalapeno pepper diced
2.5 cups vegetable broth (or chicken broth if needed)
15 oz canned tomato sauce or crushed tomatoes
1/2 cup mild or medium salsa verde (or your favorite salsa!)
1 TBSP tomato paste
15 oz can black beans (drained + rinsed)
15 oz can pinto beans (drained + rinsed)
1 cup corn (fresh, canned, or frozen)
3/4 cup dried red lentils
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4-1/2 cup heavy cream (optional [Note: I did sour cream as a topping instead, worked fine])
salt and pepper to taste

For Toppings (whatever combination)
crushed tortilla chips
shredded cheddar or mex-blend cheese
sliced or diced jalapeños
chopped red onion
pico de gallo
sliced avocado
fresh cilantro
sour cream or greek yogurt

Instructions
First, chop your veggies and measure out the ingredients.
Next add everything but the heavy cream your toppings.
This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set instant pot to high pressure for 15 minutes. Walk away; FREEDOM!
Allow natural pressure release.

Stir in the cream if using, add all your favorite toppings, and enjoy!