Ultimate Pressure Cooker Tortilla Soup Recipe: A Flavorful Mexican-Inspired Dish

Step 1

Begin by gently heating vegetable oil in a pressure cooker on medium heat. Saute the onions until they are just beginning to soften, for about 5 to 8 minutes. Introduce the red peppers, jalapeno peppers, minced garlic, a sprinkle of black pepper, and a pinch of salt. Cook until the garlic becomes aromatic and the onions are fully softened, which should take approximately 5 more minutes. Toss in the tomatoes and cook until they are heated through, about 1 minute.

Step 2

Next, carefully transfer the flavorful tomato mixture into a blender. Secure the lid and give it a few pulses before blending it to a smooth consistency in batches. Return the luscious tomato puree back to the pressure cooker.

Step 3

Pour in the chicken stock and stir it into the tomato puree. Cook over high heat until it reaches a gentle boil, roughly 5 minutes. Seal the pressure cooker and allow it to build up steam. Once the steam is steadily escaping, reduce the heat to medium-low and let it simmer for an additional 20 minutes. Remove the pressure cooker from the heat and allow the steam to escape naturally before opening the lid.

Step 4

Bring the soup back to a boil and gently stir in the cream and freshly chopped cilantro. Remove the soup from the heat and let it cool for about 5 minutes.

Step 5

For serving, crush some tortilla chips into individual bowls and ladle the soup over them. Top each bowl with a dollop of sour cream and a sprinkle of shredded queso quesadilla. Enjoy this delicious and hearty soup with a perfect balance of flavors and textures!