Mexican Soup, Instant Pot

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Pre-Notes

    You can substitute 1 (14.5 oz) can of fire roasted tomatoes and 1 (4 oz) can green chiles for the diced tomatoes with green chiles.

Ingredients

  1. 3 T vegetable oil
  2. 1/2 c onion, Finely chopped
  3. 1/2 carrots, roughly chopped or cut into round slices
  4. 1/2 c celery, thinly sliced
  5. 1/2 c zucchini, roughly chopped
  6. 1/3 c frozen corn, regular or fire roasted
  7. 1 green pepper, diced
  8. 2 cloves garlic, finely minced
  9. 1 (14.5 oz) can diced tomatoes with green chiles
  10. 1 (15 oz) can tomato sauce
  11. 3.5 cups vegetable broth, low sodium
  12. 1 (15 oz) can red kidney beans, drained and rinsed
  13. 1 (15 oz) can black beans, drained and rinsed
  14. pepper to taste
  15. 2 -3 T taco seasoning
  16. 1 t Mexican oregano
  17. 1 t cumin
  18. 1 1/4 c small pasta, uncooked, such as ditalini
  19. toppings of your choice: cilantro, jalapeno slices, avocado slices, tortilla chips, lime wedges, shredded cheese

Instructions

  1. Turn Instant pot to “Saute”mode and heat oil.
  2. Add onion, carrots, celery, zucchini, corn, green pepper, garlic and saute for about 2 minutes until vegetables are partially softened.
  3. Add diced tomatoes, tomato sauce, broth, kidney beans, black beans, salt, pepper, taco seasoning, Mexican oregano, cumin, and uncooked pasta.
  4. Mix until combined.
  5. Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.
  6. When the cook time is over, turn the valve to “Venting” and do a quick pressure release.
  7. Remove lid and stir the soup.
  8. Sprinkle toppings of your choice and enjoy!

Picture of Recipe

Mexican Soup, Instant Pot - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Ethnicity/Origin: Mexican
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot
Themes/Holidays: Cinco de Mayo

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