Instant Pot Mexican Vegetable Soup

Instant Pot Mexican Vegetable Soup

from cookathomemom.com
17 min
4 servings

This Mexican Inspired Vegetable Soup is made in the Instant Pot, so it's a delicious, plant-based meal that comes together quickly using mostly pantry staples!

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)
  • 1/2 medium onion (about 1/2 cup diced)
  • 2-3 cloves garlic
  • 15 ounces fire roasted tomatoes (or diced tomatoes)
  • 1.5 cups black beans (rinsed, about 1 can)
  • 1.5 cups corn (frozen or canned)
  • 1 bell pepper
  • 1 teaspoons dried oregano
  • 1 teaspoons cumin
  • 1/2 teaspoons chili powder
  • salt and pepper to taste
  • 3 Tablespoon cilantro
  • 1 lime (sliced)
  • 1/8 cup plant based sour cream (optional)
  • 1 avocado (optional)
  • tortilla chips (optional)

Directions

  1. 1

    First, do the prep work. You’ll want to peel and dice the potato, then dice the pepper and onion. Mince the garlic. Open the can of beans and rinse it well.

  2. 2

    Set the Instant Pot to Sauté mode. Heat the oil, then add the onions. Saute, stirring occasionally, until the onions are translucent, about 4 minutes. 

  3. 3

    Next, all in the rest of the soup ingredients: Corn (it’s fine if they’re still frozen!), beans, garlic, tomatoes, spices, and broth! Cover and set to High Pressure for 12 minutes.

  4. 4

    Manually release the pressure by carefully turning the steam release valve (Quick Pressure Release/QPR). Once the steam has released, open the Instant Pot and give it a stir.

  5. 5

    Use a ladle to serve the soup in bowls. Top each bowl with a dollop of sour cream, cilantro leaves, diced avocado, and a squeeze of fresh lime juice. Season to taste with salt and pepper. For a little crunch, serve it with tortilla chips or enjoy it all on its own!