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Instant Pot Mexican Beans Soup

Loaded with flavor and deliciousness, this Instant Pot Mexican beans soup is sure to become a total hit in your household.
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 Servings
Calories: 197kcal
Author: Enozia Zehra Vakil

Ingredients

  • ⅔ cup Kidney beans (soaked overnight)
  • ½ cup Onions (chopped)
  • 1 bunch Coriander leaves
  • 4-5 pcs Garlic cloves
  • 1-2 pcs Bay leaves
  • 4 cups Water
  • 1 tablespoon Black pepper powder
  • 2 tablespoon Chicken Bouillon
  • 2 tablespoon Thyme (dried)
  • 1 tablespoon Paprika powder
  • 1 bunch Spring onions (chopped) for garnish

Instructions

  • Add all the ingredients into the instant pot. Give a good mix so that everything is properly mixed. 
  • Put on the lid and set the Instant Pot to manual Pressure Cook mode for 40 minutes, making sure that the valve is in the sealing position.
  • Let the pressure release naturally before removing the lid. Give it a good stir.
  • Serve hot after sprinkling chopped spring onions on it.

Notes

The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.

Nutrition

Serving: 3Servings | Calories: 197kcal | Carbohydrates: 36.2g | Protein: 10.7g | Fat: 1.5g | Saturated Fat: 0.1g | Sodium: 77mg | Potassium: 678mg | Fiber: 8.2g | Sugar: 2g | Calcium: 99mg | Iron: 6mg