Instant Pot Southwest Vegetable Soup (vegan)
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!
Servings: 6 servings
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
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
