Mexican Vegetable Soup in Instant Pot
Make this hearty Mexican vegetable soup recipe in your Instant Pot. It's an easy, budget-friendly, vegetarian meal.
Servings: 4 servings
Calories: 300kcal
Equipment
Ingredients
- 32 ounces vegetable stock
- 1 tablespoon olive oil or avocado oil
- 1 large russet potato or 2 medium potatoes, about 1.5 cups diced
- ½ medium onion about 1/2 cup diced
- 2-3 cloves garlic
- 15 ounces fire roasted tomatoes or diced tomatoes
- 1½ cups black beans rinsed, about 1 can
- 1½ cups corn frozen or canned
- 1 bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ sea salt or more/less, to taste
Instructions
- Peel and dice the potato and onion, then core and dice the bell pepper. Mince the garlic. Open the can of beans and rinse it well.
- Set the Instant Pot to Sauté mode. Heat the oil, then add the onions. Sauté, stirring occasionally, until the onions are translucent, about 4 minutes.
- Add remaining ingredients: corn (it’s fine if it's still frozen!), black beans, garlic, tomatoes, spices, and broth. Cover and cook at High Pressure for 12 minutes.
- Perform a quick release of pressure by carefully opening the steam release valve (Quick Pressure Release/QPR). Once the steam has released, open the Instant Pot and give it a stir.
- Taste and season with salt and pepper if needed. Ladle the soup into bowls for serving.
Video
Notes
- To store: Transfer to an airtight container. Set in the refrigerator and store for 4-5 days.
- To reheat: Add the mixture to a sauce pan over medium heat. Bring to a simmer, stirring occasionally, then serve. Alternately, microwave on High for 2-3 minutes in a microwave safe bowl.
Nutrition
Serving: 2cups | Calories: 300kcal | Carbohydrates: 56g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1084mg | Potassium: 849mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2086IU | Vitamin C: 50mg | Calcium: 84mg | Iron: 4mg
