The one thing an Instant Pot can’t do is char things, so we’ll need to saute the onions and garlic in this recipe until they are as cooked as possible without the burn warning going off. This will get us as close to that irresistible smoky flavor you’d get from charring the vegetables over an open flame.
For the soup
2 tablespoons olive oil
1 large white onion, chopped
3 cloves garlic, peeled and left whole
1 teaspoon kosher salt, plus more to taste
2 cans (15-ounces) fire-roasted tomatoes
3 cups water
1 chipotle in adobo sauce
1 teaspoon dried Mexican oregano
Tortillas strips or store-bought tortilla chips
1 lime, cut into wedges
1 large, ripe avocado, peeled, pitted, and chopped
To make the soup: Turn the Instant Pot to Saute on Hi. Add the oil and let it warm for 1 to 2 minutes. Add the onion and garlic. Season with salt and cook, stirring occasionally, until they are really dark, almost charred brown. Add the tomatoes, water, chipotle, oregano, and the teaspoon of measured salt.
Seal the Instant Pot. Select Pressure Cook High (manual) for 10 minutes. It will take about 15 minutes for the machine to come up to pressure before the cooking cycle begins. When the 10 minutes of pressure cooking has finished, let the pressure release naturally for at least 10 minutes. Quick-release the remaining pressure. Carefully open the lid.
Puree with an immersion blender or transfer to a blender and puree until smooth. Be careful blending hot liquids. Taste and season with salt.
To serve: Ladle the soup into bowls and garnish with tortilla strips, a squeeze of lime, and chunks of avocado
Keywords: vegan tortilla soup, vegetarian tortilla soup, tomato tortilla soup, tortilla soup, how to make tortilla soup, instant pot tortilla soup, 30 minutes or less