Mexican Vegetable Soup in Instant Pot

Ingredients

• 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 1/2 cups black beans (rinsed, about 1 can)
• 1 1/2 cups corn (frozen or canned)
• 1 bell pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 sea salt (or more/less, to taste)

Instructions

1. 1

   Peel and dice the potato and onion, then core and dice the bell pepper. Mince the garlic. Open the can of beans and rinse it well.

2. 2

   Set the Instant Pot to Sauté mode. Heat the oil, then add the onions. Sauté, stirring occasionally, until the onions are translucent, about 4 minutes.

3. 3

   Add remaining ingredients: corn (it’s fine if it's still frozen!), black beans, garlic, tomatoes, spices, and broth. Cover and cook at High Pressure for 12 minutes.

4. 4

   Perform a quick release of pressure by carefully opening the steam release valve (Quick Pressure Release/QPR). Once the steam has released, open the Instant Pot and give it a stir.

5. 5

   Taste and season with salt and pepper if needed. Ladle the soup into bowls for serving.