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
- 3 T vegetable oil
- 1/2 c onion, Finely chopped
- 1/2 carrots, roughly chopped or cut into round slices
- 1/2 c celery, thinly sliced
- 1/2 c zucchini, roughly chopped
- 1/3 c frozen corn, regular or fire roasted
- 1 green pepper, diced
- 2 cloves garlic, finely minced
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 (15 oz) can tomato sauce
- 3.5 cups vegetable broth, low sodium
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- pepper to taste
- 2 -3 T taco seasoning
- 1 t Mexican oregano
- 1 t cumin
- 1 1/4 c small pasta, uncooked, such as ditalini
- toppings of your choice: cilantro, jalapeno slices, avocado slices, tortilla chips, lime wedges, shredded cheese
Instructions
- Turn Instant pot to “Saute”mode and heat oil.
- Add onion, carrots, celery, zucchini, corn, green pepper, garlic and saute for about 2 minutes until vegetables are partially softened.
- Add diced tomatoes, tomato sauce, broth, kidney beans, black beans, salt, pepper, taco seasoning, Mexican oregano, cumin, and uncooked pasta.
- Mix until combined.
- Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.
- When the cook time is over, turn the valve to “Venting” and do a quick pressure release.
- Remove lid and stir the soup.
- Sprinkle toppings of your choice and enjoy!
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