Step 1

Select "Sauté" on the Instant Pot and heat the OLIVE OIL.

Step 2

When the display reads "Hot", add ONION, BELL PEPPER, CARROT, and GARLIC; sauté a few minutes until tender, stirring as needed.

Step 3

Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.

Step 4

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.

Step 5

Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" or "Pressure Cook" and set the Instant Pot on "High" pressure for 1 minute.

Step 6

When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR).

Step 7

Use a utensil to turn the pressure release valve to the "Venting" position to release any remaining steam.The cooker automatically goes into "Keep Warm" mode until you shut it off.

Step 8

Heat OLIVE OIL in a 4 quart soup pot on medium-high heat.

Step 9

Add ONION, BELL PEPPER, CARROT, and GARLIC. Sauté until fragrant and tender; stirring as needed (about 3 minutes).

Step 10

Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.

Step 11

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.Bring just to a boil, then lower heat and simmer 10-15 minutes, stirring as needed.

Step 12

Serve tortilla soup warm. Topping options: Tortilla chips, baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, avocado, sour cream, etc.

Step 13

Refrigerate soup in an airtight container up to 5 days. Store tortilla strips separate from the soup to maintain crispness.