Pressure Cooker Tortilla Soup

Ingredients

• 32 fluid ounce chicken stock see 
• 1 cup cilantro leaves fresh chopped
• 1 clove garlic minced
• 1 tablespoon ground pepper black
• 1 cup heavy whipping cream 
• 4 ounce roasted jalapeno peppers diced canned
• 2 large onions chopped
• 8 ounce queso quesadilla shredded white ( Mexican cheese)
• 12 ounce roasted peppers red drained chopped
• 10 servings salt to taste
• 1 cup cup heavy whipping cream sour
• 4 cups tomatoes diced
• 14.5 ounce tortilla chips 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• blender
• pressure cooker

Directions

1. Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes.
2. 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.
3. 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.
4. Transfer tomato puree back to pressure cooker.
5. 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.
6. Remove from heat; allow all the steam to naturally release.
7. Remove lid.
8. Bring soup to a boil; stir in cream and cilantro.
9. Remove from heat.
10. Let cool for 5 minutes.
11. Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.