Pressure Cooker Tortilla Soup

Pressure Cooker Tortilla Soup

Made  times
Dennis Errichiello 4

"My daughter's favorite. She asks for this as her birthday present, she likes it so much. Keep leftovers in fridge for up to 5 days."
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55 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
  2. Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
  3. Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
  4. Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
  5. Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.



Great for a 30 min pressure cooker recipe but it needed more so .... I added a can of enchilada sauce (a secret weapon) cumin, chili powder, fresh jalapeño and red bell pepper, a small can of co...

A great recipe for tortilla soup. Pressure cooker style is better than anything you can get at a restaurant. The whole family agrees!!!!

Outstanding!!!!! Couldn't stop eating it

This was amazing. My family loved it! Made it to recipe except we used Pepper Jack cheese.

I diced up and cooked chicken thighs in the bottom of the pressure cooker while purée did it's thing. I also added some dried oregano and siracha sauce

Great recipe. Simple and turned out great! I do wonder if 1 table spoon of pepper is a typo? I did not add this amount as it seems like it would be a too much.

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