Instant Pot Mexican Soup Recipe

Instant Pot Mexican Soup

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Quick and easy Mexican soup recipe, homemade with simple ingredients in Instant pot in 30 minutes. Loaded with hearty vegetables, taco seasoning and pasta.

Servings: 4 People
Course: Main Course
Cuisine: Mexican
Keyword: easy soup, instant pot recipes, mexican food, pressure cooker recipes
Calories: 197 kcal
Author: Abeer


  • 3 tbsp Oil
  • 1/2 cup Onion Finely chopped
  • 1/2 cup Carrots Roughly chopped or Cut into round slices
  • 1/2 cup Celery Thinly sliced
  • 1/2 cup Zucchini Roughly chopped
  • 1/3 cup Corn Frozen
  • 1/4 cup Green beans Frozen
  • 2 cloves Garlic Finely minced
  • 1 can Diced tomatoes with green chilies 14.5 oz. can
  • 1 can Tomato sauce 15 oz. can, No salt added
  • 3.5 cups Vegetable broth Low sodium
  • 1 can Red kidney beans 15 oz. can, Drained and rinsed
  • 1 can Great Northern Beans 15 oz. can, Drained and rinsed, Or black beans
  • Salt To taste
  • Pepper To taste
  • 2-3 tbsp Taco seasoning
  • 1 1/4 cup Small pasta Uncooked, I used Ditalini but you can also use small shells or small macaroni
  • Toppings of your choice E.g. Cilantro, Jalapeno slices, Avocado slices, Tortilla chips, Lime or lemon juice, Shredded cheese


  1. Turn Instant pot to “Saute”mode and heat oil.

  2. Add onion, carrots, celery, zucchini, corn, green beans, garlic and saute for about 2 minutes until vegetables are partially softened.

  3. Add diced tomatoes, tomato sauce, broth, kidney beans, Northern beans, salt, pepper, taco seasoning, uncooked pasta.

  4. Mix until combined. 

  5. Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 5 minutes.

  6. When the cook time is over, turn the valve to “Venting” and do a quick pressure release. 

  7. Remove lid and stir the soup. Cook soup, uncovered, on "Saute" mode for a little longer if you want the vegetables and pasta to be even softer. 

  8. Sprinkle toppings of your choice and enjoy!

Recipe Notes

Nutrition Facts
Instant Pot Mexican Soup
Amount Per Serving
Calories 197 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 1853mg77%
Potassium 937mg27%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 14g16%
Protein 4g8%
Vitamin A 4215IU84%
Vitamin C 28.5mg35%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.