• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe
  • Subscribe
  • About
  • Christmas
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Where You Get Your Protein
menu icon
go to homepage
  • Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Instant Pot » Instant Pot Southwest Vegetable Soup (vegan)

    Instant Pot Southwest Vegetable Soup (vegan)

    Published: Oct 7, 2021 · Updated: Jan 24, 2023 by Marlena Luna · This post may contain affiliate links. · 2 Comments

    Jump to Recipe Pin SaveSaved!
    Southwest vegetable soup in a white bowl.

    Instant Pot Southwest Vegetable Soup is an easy, 30-minute, beginner meal. This soup is loaded with hearty vegetables and protein-rich black beans, and seasoned with a spicy, smoky southwest flavor. It is also vegan and gluten-free.

    Vegan southwest soup in a white bowl.

    If you’re new to the Instant Pot, this Vegan Southwest Vegetable Soup is the perfect recipe to start with.

    It's foolproof and easily comes together. Simply chop the vegetables and the Instant Pot does the cooking.

    This southwest version of my Instant Pot vegetable soup has an added kick from the chilies in the tomatoes, and the fire-roasted corn brings a delicious smoky flavor to the soup.

    It’s sure to be a hit with the whole family!

    Ingredients

    There are 8 main ingredients (plus seasonings) you’ll need for this Instant Pot Southwest Vegetable Soup.

    *Full amounts in the recipe card below

    Multiple bowls of ingredients for vegan southwest vegetable soup.

    Ingredient notes and substitutes

    • Canned tomatoes. Choose diced fire-roasted tomatoes with green chilies for a mildly spicy soup. To leave the spice out, go with fire-roasted tomatoes—no green chilies.
    • Vegetable broth. Any vegetable broth will do. But, you may need to add more salt for low sodium broth. Vegetable bouillon cubes are also an option.
    • Fire-roasted corn. Use fire-roasted corn for the best taste. The fire-roasted corn adds a delicious smoky flavor to the Southwest vegetable soup. Or substitute with sweet corn and ⅓ teaspoon smoked paprika.
    • Bell pepper. Use red, yellow, or green bell pepper.
    Southwest vegetable soup in an Instant Pot.

    Instant Pot Instructions

    This Instant Pot Southwest Vegetable Soup recipe is so simple. It only takes 2 effortless steps to bring this soup together.

    1. Chop and prepare all the ingredients.
    2. Toss everything into the inner pot of your pressure cooker.

    How to set the Instant Pot

    Make sure the inner rubber seal is properly inserted before sealing the lid. Then turn the steam release valve to the “sealing” position.

    • Press the “manual” or “pressure cook” button (depending on your model).
    • Set the cooking time to 4 minutes using the plus or minus buttons to add or remove time.
    • Then, use the “pressure” button to set the pressure to “high”.

    That’s it!

    Now let your Instant Pot do the cooking!

    *Labeling on the buttons may vary depending on the model of your Instant Pot or the brand of your pressure cooker.

    A bowl of instant pot vegetable soup topped with green onions.

    FAQs Southwest Vegetable Soup

    Do I double the Instant Pot cook time if I double the recipe?

    Nope! The cook time remains the same.

    Can Southwest vegetable soup be made on the stovetop?

    Yes! I have included stovetop instructions in the recipe card below the Instant Pot Instructions.

    Can I use dry, uncooked black beans?

    I do not recommend using uncooked beans. They require extra cook time which would overcook the vegetables. Also, the dry beans would require extra liquid which is not accounted for in this recipe. Only use cooked beans. They can be canned, frozen, etc as long as they are pre-cooked.

    A bowl of vegan southwest vegetable soup with two spoons next to the bowl.

    Tips for Success

    • Black beans. If your canned black beans are split, add them to the soup after cooking. This will keep the beans from overcooking and splitting further.
    • Tomato base. Add tomato sauce for more tomato flavor. I’ve made this southwest vegetable soup with and without the tomato sauce and love it both ways!
    • Extra heat. If you love spicy food, add a small diced jalapeño or hot pepper (seeds removed) to the soup before cooking.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Instant Pot Southwest Vegetable soup in a white bowl topped with chives.

    Instant Pot Southwest Vegetable Soup (vegan)

    prep time: 10 minutes minutes
    cook time: 4 minutes minutes
    Pressure Time: 20 minutes minutes
    total time: 34 minutes minutes
    servings: 6 servings
    This Instant Pot southwest vegetable soup has a slight kick from the chilies in the tomatoes, and the fire-roasted corn brings a delicious smoky flavor to the soup. It’s sure to be a hit!
    4.94 stars (16 reviews)
    Print Pin SaveSaved!

    Ingredients

    For The Soup

    • 5 cups vegetable broth
    • 1 15-ounce can fire-roasted diced tomatoes and green chilis
    • 1 15-ounce can black beans, drained and rinsed
    • 1 cup fire-roasted corn, frozen or canned
    • 1 small onion, diced
    • 1 small bell pepper, slice into 2-inch strips
    • 1 medium carrot, diced
    • 1 zucchini, chopped
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground paprika
    • ½ teaspoon sea salt, or to taste
    • 1 8-ounce can tomato sauce, optional
    Prevent your screen from going dark

    Instructions

    Instant Pot Instructions

    • Gather and prepare your ingredients. 
    • Add everything to the Instant Pot and stir to combine.
    • Seal the lid and use the “manual” or “pressure cook” button to set the Instant Pot to 4 minutes at high pressure. 
      Note: The Instant Pot takes about 15 minutes to come to pressure before sealing and cooking.
    • After the 4 minutes is up, allow the pressure to naturally release for 5-10 minutes. Then, carefully turn the steam knob to “venting” to release the remaining pressure.  
    • Carefully open the lid and stir the soup. Set a small portion aside to cool, then taste and adjust seasonings if needed.
    • Serve with tortilla chips, diced avocado, vegan cheese, or your favorite Mexican soup toppings.

    Stovetop Instructions

    • Gather and prepare the ingredients. 
    • Add everything to a large soup pot and stir to combine.
    • Bring to a simmer over medium heat, then cover.  Simmer for 35-45 minutes while occasionally stirring.
    • The soup is ready when a fork easily pierces the softened vegetables.
    • Serve with tortilla chips, diced avocado, vegan cheese, or your favorite Mexican soup toppings.

    Notes

    • Tomato Sauce - For a tomato-based soup add in one 8oz or 15oz can of tomato sauce–depending on how tomatoey you want the soup.  I have made it with and without the tomato sauce and love it both ways.  You can always add the tomato sauce in after the soup is cooked if you decide you want the extra flavor. Add agave or maple syrup to tone down the tomato, if needed.
    • Black beans - If your canned black beans are split, add them to the soup after cooking.  This will keep the beans from overcooking and splitting further.
    • Veggie broth - Boullion cubes are a great option and will give full flavor to the soup. But feel free to use your favorite broth and season the soup to your liking.
    • Fire-roasted corn - There is no need to defrost the corn.  Toss it right into the pot from the freezer.
    • Instant Pot models may vary - If so, the buttons may be labeled differently depending on the model you own. 

    Nutrition

    Serving: 1serving | Calories: 96kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Sodium: 720mg | Fiber: 6g | Sugar: 4g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Instant Pot
    cuisine: Mexican
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

    Hearty vegan soups

    • Potato soup in the Instant pot topped with green onions and pepper.
      Instant Pot Vegan Potato Soup
    • A bowl of vegan noodle soup with chickpeas served with saltine crackers.
      Vegan Chickpea Noodle Soup
    • A bowl of vegan tortilla soup topped with cashew cheese, diced avocado, cilantro, and tortilla strips.
      Vegan Tortilla Soup (Instant Pot or stovetop)
    • Vegan potato corn chowder topped with fresh pepper and green onions.
      Vegan Potato Corn Chowder

    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

    « Pineapple Black Bean Salad
    Vegan Snowball Cookies »
    483 shares
    • Share
    • Email
    • Tweet

    Reader Interactions

    Comments

      4.94 from 16 votes (15 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate This Recipe




    1. Janice

      September 23, 2024 at 11:21 am

      We loved this soup. I added a beef bouillon cube and a splash of soy sauce to deepen the flavor. Also, be sure to squeeze a lime on top of your serving. It really brightened the taste!!

      Reply
      • Marlena Luna

        September 24, 2024 at 11:18 am

        I’m glad you enjoyed the recipe. A squeeze of fresh lime juice sounds perfect. Thank you for sharing your great feedback!

        Reply

    Primary Sidebar

    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

    More about me →

    Popular Vegan Recipes

    • Vegan french toast topped with a butter square and syrup.
      Vegan French Toast
    • Vegan French Toast Casserole
    • A mini loaf of vegan banana bread alongside ripe bananas and chopped walnuts.
      The Best Vegan Banana Bread
    • Vegan potato corn chowder topped with fresh pepper and green onions.
      Vegan Potato Corn Chowder

    Spring Recipes

    • Vegan Lemon Loaf
    • vegan pasta salad in a white serving bowl.
      Vegan Pasta Salad
    • Vegan blueberry muffin
      Easy Vegan Blueberry Muffins
    • Vegan egg salad sandwich
      Vegan Egg Salad

    Footer

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for new recipes

    Contact

    • Contact Us

    Did you make this recipe?

    Your vote:




    These fields are optional. Click "Rate Recipe" to leave a star rating only.

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.