Lentil Tortilla Soup (Instant Pot and slow cooker)

The Lentil Tortilla Soup (adapted from PeasandCrayons.com) is super simple and easy to make. Chop up veggies, measure spices, dump it all in the Instant Pot, and walk away until it’s ready to eat!

I’ve included the directions for both the Instant Pot and a slow cooker method.



  • 1 cup  white or yellow onion, diced
  • 1 bell pepper (any color), diced
  • 1 tbs. diced jalapeno (or 1 jalapeno, or however much for how hot you want it)
  • 2½ cups low-sodium vegetable broth
  • 1 can (14-15 oz.) tomato sauce, fire-roasted tomatoes, or crushed tomatoes
  • ½ cup salsa verde (or your favorite salsa!)
  • 1 tbs. tomato paste
  • 1 (15-oz.) can black beans, drained & rinsed
  • 1 (15-oz.) can pinto  beans, drained & rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • ¾ cup dry red lentils
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • ¼ tsp. cayenne pepper

Topping options:

  • Baked tortilla chips, whole or crushed over the top
  • Red onion
  • Extra diced jalapeno
  • Avocado, diced or turned into guacamole (just mash it and add a little lemon juice and garlic powder)
  • Green onions
  • Extra diced bell pepper
  • Extra salsa
  • Cilantro

Directions for Instant Pot

1. Dump all ingredients, onion through cayenne pepper, in the Instant Pot.

2. Set the Instant Pot to High pressure for 15 minutes. When it’s done, allow it to naturally release for at least 10 minutes.


3. Serve with your favorite toppings!

Directions for Slow Cooker

1. Dump all ingredients, onion through cayenne pepper, in your slow cooker.

2. Cook on High for 4-6 hours, or Low for 7-8 hours, until the lentils are cooked through and veggies are tender. 

3. Serve with your favorite toppings!


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