THE RECIPE JOURNAL · Main Course
Instant Tortilla Soup in a Pressure Cooker
This quick and comforting soup brings together bold flavors and tender ingredients in no time. Perfect for busy weeknights, it’s a delicious way to enjoy a classic Mexican favorite with minimal effort.
FROM THE KITCHEN • Instant Tortilla Soup in a Pressure Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some vegetable oil in your pressure cooker over medium heat. Toss in the onions and cook them, stirring occasionally, until they start to soften—this usually takes about 5 to 8 minutes. Next, add the red peppers, jalapeños, garlic, black pepper, and salt. Keep cooking everything together until the garlic smells amazing and the onions are nice and tender, about another 5 minutes.
02
Step 2
Stir in the tomatoes and let them warm through for just a minute. Then, carefully transfer the mixture to a blender. Hold the lid down and pulse a few times before blending until smooth. You might need to do this in batches depending on your blender size. Pour the tomato puree back into the pressure cooker.
03
Step 3
Pour in the chicken stock and heat everything over high until it just starts to boil, stirring occasionally. Once it’s boiling, cover the pressure cooker and lock the lid in place. When you see steam escaping steadily, turn the heat down to medium-low and let it cook for 20 minutes. After that, take it off the heat and let the pressure release naturally before opening the lid.
04
Step 4
Bring the soup back to a gentle boil, then stir in the cream and fresh cilantro. Take it off the heat and let it sit for a few minutes to cool slightly.
05
Step 5
To serve, crush some tortilla chips into bowls and ladle the hot soup over them. Top each bowl with a dollop of sour cream and some queso quesadilla for a perfect finish.
Why you’ll love it
This soup is quick to make and full of bold flavors. Using a pressure cooker cuts down cooking time without losing any depth. It’s comforting, hearty, and perfect for busy weeknights or when you want something warm and satisfying.
How to serve
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro, sliced avocado, and crunchy tortilla strips make great toppings. A side of warm cornbread or a simple green salad pairs nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. This soup also freezes well—thaw overnight in the fridge before reheating.
