Name: Tortilla Soup
Total time: 3 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 2 1/4 cups red enchilada sauce (19‑ounce can); 2 cups chicken (or vegetable broth); 1 tsp stemmed fresh thyme leaves (or 1/2 tsp dried thyme); 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 6-8 frozen quesadillas ( or gluten-free quesadillas of any flavor)

Tortilla Soup

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

This recipe seems like a bit of wizardry. By starting with frozen quesadillas, you can transform enchilada sauce and broth into a fast tortilla soup. The recipe works because the filling in those quesadillas (the vegetables, meat, cheese, chiles, and whatever else) falls out and adds body to the soup while the tortillas thicken the enchilada sauce as they expand and thaw. When you open the pot, you’ll find the tortillas on top have puffed up. Don’t worry— you’ll cut them down to smaller bits. Use either corn or flour quesadillas— and any variety you like. We found this soup worked best with the frozen quesadillas that come two to a 12-ounce package. But in the end, since this dish is a soup, not a stew, there’s leeway for the types and sizes of quesadillas you can use.

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Seven Ingredients or Less, Soups, Stews & Broths

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Tortillas

Prep Time

3 min

Cook Time

22 minutes

Servings

6 servings

Ingredients

2 1/4 cups red enchilada sauce 19‑ounce can
2 cups chicken or vegetable broth
1 tsp stemmed fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground cumin
6-8 frozen quesadillas or gluten-free quesadillas of any flavor

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Seven Ingredients or Less, Soups, Stews & Broths

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Tortillas

Prep Time

3 min

Cook Time

22 minutes

Servings

6 servings

Ingredients

2 1/4 cups red enchilada sauce 19‑ounce can
2 cups chicken or vegetable broth
1 tsp stemmed fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground cumin
6-8 frozen quesadillas or gluten-free quesadillas of any flavor

Instructions

Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
Stir the enchilada sauce, broth, thyme, cinnamon, and cumin in an Instant Pot. Cook, stirring occasionally, until several wisps of steam come up off the sauce. Add the frozen quesadillas to the sauce without pushing them to the bottom of the pot. (The tops of a couple of the quesadillas will perhaps not be touched by the sauce.) Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to return the pot’s pressure to normal. Unlatch the lid and open the pot. Use cleaned kitchen shears to cut up the quesadillas, or pull them to rough shreds with two forks. Serve the soup by scooping up the broth with bits of the tortillas and their (former) filling.

Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must increase the broth to 3 cups.
• For a heartier soup, add one drained and rinsed 15-ounce can of black or red kidney beans or one drained 15-ounce can of corn to the pot after you release the pressure and cut up the quesadillas. Simmer on the SAUTÉ function at MEDIUM, NORMAL, or CUSTOM 300°F for 2–3 minutes, stirring often, just to heat the beans and corn through.

• For a thicker stew, add one of those cans of vegetables mentioned above, plus up to 1 pound chopped, skinned,and deboned rotisserie chicken meat. Simmer in the same way.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.