This soup is so hearty and the perfect meal for any weeknight dinner. It is bold flavor with just a hint of heat. This soup is a favorite that anyone will enjoy, it is one of those vegan recipes that I can sneak past my family without them realizing that we are having a meatless meal. I love being able to put all the ingredients into the pot and then just walk away. It really is a time saver when I am not having to stand over the oven.

Instant Pot Lentil Tortilla Soup

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Recipe Type: Lunch/dinner

Serving Size: 1 1/2 cups

Makes 8 servings


  • 1 pound lentils, rinsed and drained
  • 2 tablespoons chipotle peppers in adobo sauce, chopped
  • 10 ounces frozen corn
  • 1 large white onion, diced
  • 1 bell pepper, diced
  • 64 ounces low sodium vegetable broth
  • 1 (10-ounce) rotel
  • 6 ounces tomato paste
  • 2 (15-ounce) cans low sodium black beans

Optional Toppings

  • Tortilla strips
  • Avocado
  • Cheddar cheese
  • Salt and pepper to taste



  1. Place all the ingredients, except black beans into the instant pot.
  2. Turn the instant pot on high pressure and cook for 30 minutes.
  3. After 30 minutes, naturally release for 10 minutes and then turn the vent to quick release.
  4. Mix in canned black beans.
  5. If you desire top with tortilla strips, avocado slices, or shredded cheese. Enjoy!

*Nutrition analysis done without toppings.



Calories 390 (10 from fat)
Total fat 1.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 650mg
Carbohydrate 73g (17g dietary fiber, 9g sugar)
Protein 24g


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