Instant Pot Jackfruit Tortilla Soup

If you are hankering for a hearty Mexican flavored soup complete with that taste that comes from adding masa, a Mexican flour made from dried corn or hominy then this is for you.  I got the idea of creating that masa flavor by adding cornmeal and corn tortilla strips unfried to the soup from an episode of Pioneer Woman. It does make it authentically Mexican without you having to buy another type of flour.

To make it vegan, instead of chicken I used young green jackfruit from a can. One can skip that and just use black beans and corn instead.  If you are nonvegan, you can use chicken and just cook for 20 minutes instead of ten.

This is a quick soup to prepare and an addictive one. You will be shouting  Ole!

Instant Pot Jackfruit Tortilla Soup

1 can green young jackfruit (14 oz net wt or 10 oz drained wt) (available in any Asian Store or large grocery stores), drained and shredded 

1 cup salsa

1/8 tsp each garlic, onion, smoked paprika, cumin, chili, oregano powders, salt and pepper OR 1 tsp taco seasoning

1/4 cup chopped cilantro 

5 cups vegetable broth

1 tbsp chipotle from a can, chopped (start with 1/2 tbsp for some)

1 tbsp tomato paste

2 tbsp cornmeal in 2 tbsp water

2 small corn tortillas cut into small strips

Add all the ingredients EXCEPT the cornmeal and tortilla in the Instant Pot.  Cook at high pressure for 10 minutes. Quick release and hit cancel . Push saute button and add the cornmeal water mixture and stir tbe soup  Allow to boil then add the tortilla strips. Mix and turn off heat.

Serve witb more cilantro and avocado slices if you like.