A hearty vegetarian soup with Mexican inspired flavors made in the Instant Pot and ready in 30 minutes!
Prep Time: 5 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Servings: 6people
Author: Shweta
Ingredients
1tablespoonextra virgin olive oil
1cuponion,, diced
2clovesgarlic,, minced
1smalljalapeño,, chopped
2tablespoonstomato paste
1cupbell pepper,, diced
2cupsfrozen corn
1teaspoonchili powder,, adjust according to spice level
1teaspoonpaprika
2teaspoonsground cumin
1teaspoonsalt + more to taste
2cupsvegetable broth, low sodium
1cuppacked spinach,, chopped
1black beans,, drained and rinsed
1cuphalf and half
1cupfreshly grated cheese,, I used sharp cheddar cheese
Instructions
Turn Instant Pot on saute mode. Heat the oil and add the onions. Cook for 1-2 minutes until translucent.
Add the garlic, jalapeño, and saute for 1-2 more minutes. Add the tomato paste and mix until combined well.
Turn the Instant Pot off. Add the bell peppers, corn, chili powder, paprika, ground cumin, salt, and vegetable broth. Give it a stir and close the Instant Pot lid and set valve to seal.
Push the "Manual" button on the Instant Pot and set to 1 minute (will take about 10 minutes to reach pressure). After the Instant Pot beeps, quick release the valve.
Open the lid and turn the Instant Pot back on to "Saute" mode, adjust the pressure to low. Add the black beans, and spinach. Stir in the half and half and shredded cheese.
Let the soup simmer for about 5 minutes, stirring occasionally. Turn Instant Pot off and serve warm!
Topping options can include: lime, cilantro, hot sauce, sour cream, additional cheese, or avocado.
Notes
I highly recommend freshly grating block cheese as it gives a creamy texture versus a clumpy one.
If you don't have half and half, you may use whole milk. I have used whole milk and it tastes delicious, although a little less creamy.