Easy Tortilla Soup Using a Pressure Cooker

Ingredients 0/14

Step 1

Lightly heat some vegetable oil in your pressure cooker over medium heat. Toss in the onions and cook them, stirring occasionally, until they start to soften, about 5 to 8 minutes. Then add the red peppers, jalapeños, garlic, black pepper, and salt. Keep cooking and stirring for another 5 minutes, until the garlic smells amazing and the onions are nice and soft.

Step 2

Stir in the tomatoes and let everything warm through for about a minute. Carefully transfer the mixture to a blender, pulse it a few times, then blend until smooth. You might need to do this in batches. Pour the pureed tomatoes back into the pressure cooker.

Step 3

Pour in the chicken stock and heat the mixture over high until it just starts to boil, which should take around 5 minutes. Lock the lid on the pressure cooker and wait for the steam to build and start escaping steadily. Then turn the heat down to medium-low and let it cook for 20 minutes. When the time’s up, turn off the heat and let the pressure release naturally before opening the lid.

Step 4

Bring the soup back to a gentle boil, stir in the cream and fresh cilantro, then take it off the heat. Give it a few minutes to cool down a bit.

Step 5

To serve, crush some tortilla chips into your bowls and ladle the hot soup on top. Finish each serving with a dollop of sour cream and a sprinkle of queso quesadilla. Enjoy!