This Instant Pot Mexican Vegetable Soup is the perfect hearty, nutritious meal packed with vibrant vegetables and bold flavors. I love making this soup, as it’s perfect for busy weeknights! This recipe combines quickly, offering a comforting, filling, and flavorful dish.
Best of all, it’s versatile and customizable, making it easy to adapt with whatever vegetables you have on hand. This soup is a perfect way to get in a healthy meal and still enjoy the flavors of your favorite spices.
More Instant Pot Soup Recipes on the blog:
Chicken Minestrone Soup Recipe
Easy Instant Pot Recipe
Chicken Noodle Soup Recipe
Classic recipe!
Beef Taco Soup
Easy and Yummy.
Why Make Vegetable Soup in the Instant Pot?
Cooking this Mexican vegetable soup in the Instant Pot significantly reduces the cooking time while still allowing the vegetables to retain their flavor and nutrients. Plus, the Instant Pot’s sauté mode lets you easily start the recipe with onions and garlic, adding layers of flavor right from the beginning. The result is a perfectly balanced soup, filled with various textures and tastes that will warm you up any day.
Key Ingredients for This Vegetable Soup
- Olive Oil: Adds richness and helps sauté the vegetables for enhanced flavor.
- Onions, Zucchini, and Bell Peppers: The base vegetables that bring both sweetness and crunch to the soup.
- Garlic: Adds a fragrant and savory depth to the soup.
- Frozen Corn & Shredded Carrots: These veggies give the soup a colorful touch and a hint of sweetness.
- Diced Tomatoes with Green Chilies: Provides a slight kick and acidity that balances the richness.
- Oregano, Cumin, and Garlic Powder: Essential spices that bring warmth and an earthy flavor profile.
- Vegetable Broth: The base for the soup, contributing a flavorful and low-sodium liquid.
Step-by-Step Instructions
Sauté the Vegetables: Set your Instant Pot to sauté mode and heat the olive oil. Once hot, add the diced onion, zucchini, and bell pepper. Sauté for about 3 minutes to soften the vegetables slightly, then add the minced garlic and sauté for 1 minute more.
Add the Remaining Ingredients: Press the cancel button to stop the sauté function. Carefully add the frozen corn, shredded carrots, diced tomatoes with green chilies, dried oregano, cumin, garlic powder, and vegetable broth. Stir well to combine.
Cook on High Pressure: Place the lid on the Instant Pot, ensuring the valve is set to “sealing.” Select the high-pressure setting and set the timer for 2 minutes.
Natural Release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally. After about 10 minutes, open the valve to release any remaining pressure.
Final Touches: Stir the soup and taste it. If necessary, adjust the seasoning with salt and freshly ground pepper. For added brightness, garnish with fresh lime juice and chopped cilantro.
Pro Tips for the Best Vegetable Soup
- Use Fresh Lime Juice: A squeeze of fresh lime juice brightens the flavors and adds a tangy finish to the soup.
- Experiment with Vegetables: Feel free to add or swap out vegetables like spinach, kale, or potatoes depending on your preferences or what’s in your fridge.
- Add Protein: For extra heartiness, add in cooked beans or tofu.
Storing Leftovers
Store leftover vegetable soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop or in the microwave when ready to enjoy. This soup also freezes well for up to 3 months, making it perfect for meal prep.
Why Instant Pot is Preferred for This Recipe
The Instant Pot cuts down on the cooking time and enhances the depth of flavors by quickly breaking down the vegetables and spices. Plus, the pressure cooking locks in nutrients, resulting in a healthier meal.
Serving Suggestions
Serve this soup with a side of warm crusty bread or top with croutons for added crunch. It’s also delicious when paired with a side salad or sandwich for a complete meal.
FAQs
- Can I use fresh corn instead of frozen? Yes, fresh corn will work perfectly in this recipe. Simply cut the kernels off the cob and add them in place of frozen corn.
- Can I make this soup in a slow cooker? Absolutely! Cook on low for 4-6 hours or on high for 2-3 hours until the vegetables are tender.
- How can I make this soup spicier? Add more green chilies or a pinch of red pepper flakes to increase the heat level.
This Instant Pot Mexican Vegetable Soup is a must-try recipe for any soup lover, offering an easy, flavorful, and nutritious meal in under 30 minutes. Enjoy the combination of vibrant veggies, warm spices, and a hint of zesty lime for a delicious dinner.
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!