This quick and easy Instant Pot Mexican-inspired vegetable soup recipe is made exclusively with kitchen staples, and it’s jam packed with flavor! Best of all, this Instant Pot recipe is 100% Vegan and Vegetarian!
Soup is a year-round staple in our family. It’s budget friendly because it stretches ingredients a little longer, plus the entire meal is served in a bowl, which makes cleanup much easier.
Recipe Ingredients
- Vegetable Stock: Use either homemade or store-bought broth or stock to add lots of flavor. If you aren’t following a vegetarian/vegan diet, chicken broth would work well too.
- Black Beans: One can of canned black beans is perfect, or you can make your own beans in the Instant Pot.
- Corn: I used frozen yellow corn, but canned corn or fresh corn works wonderfully too!
- Canned Tomatoes. I used a can of Fire Roasted Tomatoes from Aldi, but any kind of diced tomatoes would work well.
- Potatoes: Use one large or two medium russet potatoes. You can also substitute Yukon or red potatoes if that’s what you have on hand.
- Onion and Garlic
- Spices: Cumin, Oregano, Chili Powder, Salt & Pepper
- Serve with, all optional: Cilantro, lime, dairy free sour cream, and/or tortilla chips.
Optional Ingredients. These would be wonderful additions! Add any or all of the following:
- Zucchini, 1 cup diced.
- Kidney Beans, 1 can rinsed.
- Green Beans, 1 cup diced.
Instant Pot Mexican Vegetable Soup
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!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
Scale
- 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
Toppings, all optional
- 3 Tablespoon cilantro
- 1 lime sliced
- 1/8 cup plant based sour cream optional
- 1 avocado optional
- tortilla chips optional
Instructions
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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.
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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.
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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.
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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.
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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!
Notes
- Slow Cooker Adaptation: Follow the instructions above, but skip the step that has you sauté the onions. Simply add all the soup recipe ingredients to your slow cooker, turn it to High, then cover and cook for 2-3 hours. Garnish and serve!
- 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.
