Mexican Sweet Corn and Potato Soup
A hearty bean soup featuring shucked sweet corn and potatoes along with exotic spices and herbs.
Equipment
- Pressure Cooker
Ingredients
- 1 cup dry pinto beans* soaked in water overnight (or 2 cans)
- 1 purple onion chopped
- 1 cup mushrooms chopped
- 2 bell peppers chopped
- 1 jalapeno minced
- 1 Tbsp garlic minced
- 4-5 red potatoes chopped
- 1 tsp smoked paprika
- 1 tsp oregano leaves
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp coriander
- 2 cups plant milk
- 2 cups vegetable broth or water
- 4 corn on the cobb** (3 cups shucked corn)
- 2 limes juiced
- 1 cup cilantro chopped
- 1 avocado cubed
- salt to taste optional
- Toppings: sweet corn lime juice, avocado, cubed
Instructions
Pinto Beans in the Instant Pot Instructions
- Rinse soaked pinto beans.
- Cook on High Pressure for 6 minutes, allow to release pressure naturally.
- Rinse with cool water and drain. Set aside.
Soup Instructions
- Using the sauté feature on the Instant Pot, sauté the onions, mushrooms, peppers, and jalapeno for 4-5 minutes. Add minced garlic and sauté until onions are until translucent, another 1-2 minutes.
- Add potatoes, beans, broth, milk, and spices; cook on High Pressure for 5 minutes, allow to release pressure naturally, about 20 minutes.
- Add sweet corn, cilantro, and lemon juice; gently stir to combine.
- Garnish with corn, avocado, lime juice, and smoked paprika, as desired.
Notes
* Feel free to use 2 cans of pinto beans. Simply rinse before adding to the Instant Pot.
** 4 ears of corn provided approximately 3 cups shucked sweet corn. Feel free to use frozen corn as well.