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Instant Pot Mexican Vegetable Soup

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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

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Find it online: https://allguiderecipes.info/instant-pot-mexican-vegetable-soup/