Craving a hearty, flavorful soup that's both comforting and satisfying? Look no further than this Instant Pot Mexican Bean Soup recipe! This vibrant and delicious soup is packed with protein-rich beans, savory spices, and a medley of fresh vegetables, all simmered to perfection in the convenience of your Instant Pot. Forget hours spent simmering on the stovetop; this recipe delivers restaurant-quality flavor in a fraction of the time, making it a perfect weeknight meal or a crowd-pleasing addition to your next gathering. The rich, complex flavors will transport you to a sunny Mexican cantina without ever leaving your kitchen.
This incredibly simple recipe requires minimal prep and cleanup, leaving you with more time to enjoy the delicious results. From tender beans to perfectly seasoned broth, every spoonful is a burst of authentic Mexican flavors. Ready to dive into this culinary adventure? Let's get started with the easy step-by-step instructions below.
Tools Needed
- Instant Pot
- Hand chopper
Ingredients
- Vegetable oil: 2 tablespoons
- Large onion: 1
- Red pepper: 2 small
- Garlic cloves: 2
- Mexican fajita/taco seasoning mix: 1 sachet
- Red kidney beans (in chili sauce): 1 can (400g)
- Black beans (in water): 1 can
- Chopped tomatoes (in tomato juice): 1 can
- Vegetable stock: 900ml (or 2 cubes + boiling water)
- Sour cream
- Tortilla chips
- Sea salt
Step-by-Step Instructions
Step 1. Sautéing Aromatics and Beans
- Finely chop the onion and garlic using a hand chopper.
- In the Instant Pot, set the sauté function and heat the vegetable oil.
- Add the chopped onion and red pepper to the pot and sauté until softened.
- Stir in the Mexican seasoning mix, garlic and sea salt to taste.
- Add the red kidney beans and black beans, ensuring to deglaze the pot to prevent burning.
Step 2. Pressure Cooking the Soup
- Pour in the vegetable stock. Add the chopped tomatoes on top; do not stir.
- Seal the Instant Pot and select the soup function (normal pressure) for 30 minutes.
- After 30 minutes, allow natural pressure release. Carefully release any remaining pressure.
Step 3. Seasoning and Serving
- Open the Instant Pot and check the soup consistency. Add more salt if needed.
- Serve the soup hot, topped with a dollop of sour cream and tortilla chips (optional).
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- If using plain red kidney beans, rinse them thoroughly before adding to the soup.
- Adjust the amount of seasoning to your preference. You can use chili flakes for extra heat.
- Always deglaze your Instant Pot to prevent burning.
- Do not stir after adding the chopped tomatoes to avoid a burn notice.
Nutrition
- N/A
FAQs
1. Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight and adjust the cooking time accordingly. Add about 1 hour to the pressure cooking time.
2. What can I do if my soup is too thick or too thin?
For thicker soup, simmer uncovered for a few minutes to reduce the liquid. For thinner soup, add a little more broth or water.
This Instant Pot Mexican Bean Soup recipe is a testament to the power of simple ingredients and quick cooking. Enjoy this flavorful and satisfying soup any time of year, perfect for a cozy weeknight dinner or a vibrant addition to your next gathering. Now go forth and enjoy the delicious results of your culinary efforts!