Instant Pot Mexican Soup Recipes
Description
Mexican soup is a hearty and delicious dish that is full of flavor and nutrition. It is made with a variety of vegetables, beans, and spices, and can be customized to suit any taste. Instant Pot Mexican soup is an incredibly easy and quick way to make this dish. You can have a delicious bowl of soup ready in no time. This recipe is perfect for weeknight meals or for entertaining guests. It can also be served as a side dish or as a main course. Enjoy this flavorful and nutritious meal!
Prep Time
This recipe is quick and easy to prepare, so it’s perfect for busy weeknights. It takes about 10 minutes to prep the ingredients and get them ready to go into the Instant Pot. The soup will then pressure cook for about 8 minutes, and then you’ll need to let the pressure release naturally for 5 minutes before serving. In total, this delicious Mexican soup will be ready in about 25 minutes.
Cook Time
Once the ingredients are prepped and the Instant Pot is set up, the soup will cook for 8 minutes. You’ll then want to let the pressure release naturally for 5 minutes before serving. In total, this recipe will take about 25 minutes from start to finish.
Ingredients
- 1 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (4.5 oz) can diced green chiles
- 1 cup frozen corn
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Optional toppings: Avocado, cheese, sour cream, tortilla chips
Instructions
1. Start by setting the Instant Pot to the sauté setting. When the pot is hot, add the olive oil and diced onion. Cook until the onion is softened and lightly browned, about 5 minutes. Add the garlic and jalapeno, and cook for another minute.
2. Add the chili powder, cumin, oregano, smoked paprika, and salt to the pot and stir to combine. Pour in the vegetable broth and stir. Add the diced tomatoes, black beans, pinto beans, green chiles, and corn. Stir to combine.
3. Place the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 8 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. Then, carefully turn the valve to venting and remove the lid.
4. Add the cilantro and lime juice to the soup and stir. Taste and adjust seasonings as needed. Serve warm with desired toppings.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden spoon
- Cutting board and knife
Notes
If you prefer a spicier soup, feel free to add extra jalapenos or chili powder. You can also add other vegetables or proteins to this soup. Try diced bell peppers, shredded chicken, or cooked ground beef.
Nutrition: Per Serving
- Calories: 364
- Fat: 9g
- Carbohydrates: 57g
- Protein: 16g
- Fiber: 16g
Recipe Tips
To make this recipe vegan, simply omit the cheese and substitute a vegan sour cream for the regular sour cream. You can also use vegetable broth instead of chicken broth. For a creamier version, blend half of the soup before adding the cilantro and lime juice and stirring. This will give the soup a thick and creamy texture. You can also add extra toppings such as diced avocado, shredded cheese, or diced tomatoes.
Instant Pot Mexican soup is a flavorful and hearty dish that is sure to please. It is packed with vegetables, beans, and spices, and is incredibly easy to make. This recipe is perfect for busy weeknights or for entertaining guests. Enjoy this delicious Mexican soup!
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