- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 (4 ounce) can roasted jalapeno peppers, diced
- 1 clove garlic, minced
- 1 tablespoon ground black pepper
- salt to taste
- 4 cups diced tomatoes
- 1 (32 fluid ounce) container chicken stock
- 1 cup heavy whipping cream
- 1 cup chopped fresh cilantro
- 1 (14.5 ounce) package tortilla chips
- 1 cup sour cream (optional)
- 1 (8 ounce) package shredded queso quesadilla (white Mexican cheese)
- 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.
- 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.
- 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.
- Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
- Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.
05/16/2018
recipepes.com
Pressure Cooker Tortilla Soup, recipe
PT15M
PT1H
5
455 calories
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