Instant Pot Creamy Tortilla Soup (Oil-free and Vegan)


1 small can diced tomatoes
1 can pinto beans rinsed
1 small onion diced
1 green bell pepper diced
4 cloves garlic minced
1 T maple syrup or brown sugar
1 T oregano
1 bay leave
8 cups water
1-2 chipotle peppers in adobe sauce (plus about 2 tsp sauce or to taste)
1/3 cup cashews soaked and rinsed
1/3 cup plant milk
1 cup roasted corn (see notes)


Set Instant Pot to sauté. Add onion and cook 2 minutes then add bell pepper and garlic and turn off Instant pot. (Keep a splash of water near by for sticking) Add all but last 4 ingredients to instant pot and give a stir. Put instant pot on manual 5 minutes and set release button to sealing. Meanwhile place cashews, plant milk and chipotle peppers and sauce in mini blender and blend until smooth, set aside.

Notes: Heat to high a non stick pan or wok. When hot add thawed (or fresh) corn and let it sit on the hot pan approx. 2 minutes. Put on a plate to cool. When soup is done let the steam out and turn pot off then add the cashew cream mixture. If soup not thick enough make a slurry of 2:1 water and corn or potato starch. Salt to taste. *lowfat (and low salt if you please) tortilla chips to garnish or freshly baked (to crisp) corn tortillas, green onions or cilantro. ~Rita