Our recipe today shares a delicious and easy hearty Mexican vegetable soup in two ways (meat and meatless vegetable Mexican soup) that will not only fill your belly but tastes fantastic and we make the soup in an Instant Pot!
If you have a home with many different eating lifestyles or prefer meat or meatless, this easy bold meat and meatless Mexican meat and meatless soup will become one of your favorites!

The flavor is as bold and as spicy as you make it, so you are in full control of the end product and the versatility of ingredients is another reason this is one of our favorite recipes!
Table of Contents
Why You’ll Love The Meat and Meatless Vegetable Mexican Soup

- You can make this delicious full-bodied Mexican soup ahead of time and should
- the ingredients are easy to find for the vegetable soup
- The recipe can be accompanied by meat or without
- If you prefer a light edition of starch and carb, you can add a tiny pasta after cooking.
- for those going to a party, this is an easy portable item when placed in the proper storage container
- Our recipe for the vegetable soup with a Mexican flair can be increased or decreased as needed (feeding more or fewer people)
Kitchen Essentials To Prepare Meat and Meatless Vegetable Mexican Soup

- Instant Pot (but you could use your dutch oven or soup pot on your stovetop)
- a Knife for cutting
- A vegetable peeler – for the celery (take the ribbing off the celery. See my reason here)
- Cutting surface (cutting board)
- Wooden spoon
Serving Bowls That Make A Difference

These are our pasta and soup bowls that make a world of difference in presentation and make us look forward to eating.
We just recently added these to our dish sets and we love them because…
- dishwasher safe
- These are 45-ounce ceramic and gray.
- The Vancasso Navio pasta bowls come in a set of 4
- 9.1″ wide and 2.2″ deep, so much better than many regular salad bowls!
Ingredients For Instant Pot Mexican Veggie Soup
- water
- white onion
- zucchini
- red or orange bell pepper
- roasted corn
- garlic
- everything but the elote
- citrusy garlic
- tomato paste
- vegetarian vegetable broth or chicken broth
- lime
- green onion tops
- red onion
- queso fresco
- garbanzo beans
- sausage or chorizo
- Tortilla chips optional

How To Make Mexican Vegetable Soup
Step 1: Instant Pot Prep
Add a few drops of water to the base of the instant pot liner.
Then choose the saute mode

Step 2: Sweat the Veggies
Place your carrots, zucchini, white onion and roasted frozen corn in the base of the Instant Pot.
Next add in the bell pepper.
Stir.
Step 3: Add In The Flavorful Mexican-Like Spices
Sprinkle generously, with Everything but the Elote, as well as the Citrusy Garlic blend and top off the stack of veggies with the garlic cloves.

Mix.
Step 4: Veggie Sweats and Flavor Addition
Now that your veggies have sweat a bit, they should be more translucent and soft you will see the change in the veggies, just add in the tomato paste, and mix well.
Then, add the soup broth, and follow that with water, bringing it up to the 1/2 marker in the Instant Pot Liner.
Zest about 1 – 2 teaspoons of lime into the mix.
Stir very well.
Turn off saute mode. Replace the lid, close the valve. Turn the pot to Soup. Program for 13 minutes.
We suggest topping our soup off with our Avocado Sauce it is really easy to make and you’ll want to have it prepared before you make the soup!
Step 5: Prep the Instant Pot Mexican Veggie Soup Toppings
While the flavor of the soup is awesome, the toppings complete the bold flavor.
You’ll want to do the following while the soup is coming up to pressure and cooking:
- chop your red onion
- Chop your green onion tops
- Cut the queso fresco into baby pieces

Set the prepared topping aside and make sure to have your Avocado Crema ready as well as hot sauce if you like that too!
Meat Or Meatless?

Follow #6 For Meat
Go to step #7 For Meatless
Step 6: Prep the Instant Pot Mexican Soup With Sausage
You can use any sausage your prefer: hot, mild, sweet, or chorizo.

Crumble it while it is frying in a pan, following cooking directions on the package, then drain in a colander to get the grease out and set it aside.
Jump to Step #8 To Continue making the Soup as the next step is for meatless.
#7 Prep The Meatless Instant Pot Mexican Soup
For meatless options you can use any of the following: Firm tofu cubes, TVP meatballs (homemade), and our prime choice, GARBANZO Beans!
Open a can of garbanzo beans, drain, rinse and set aside as chick peas are a fabulous wholesome protein.
#8 Fill Your Meat and Meatless Vegetable Mexican Soup Bowls
No matter which way you choose to prepare your soup you will be so delighted with the flavor.
Once the Instant Pot Mexican Vegetable Soup has finished cooking you can either allow it to release natural or release the pressure (carefully) yourself.

After the lid is removed, take the juice of one lime and squeeze it into the soup then stir.
If you have chosen to eat your soup as Instant Pot Meixcan the Instant Pot mexican soup with sausage, place the sausage in the bottom of the serving bowl, then scoop from the bottom of the Instant pot for the veggies, and then a few ladles of the broth.
Top it with our Avocado crema sauce, red onions, green onions and a few tortilla chips.
If you have chosen to eat your soup as meatless Instant Pot Mexican soup, place the drained and rinsed garbanzo beans in the bottom of the serving bowl, then scoop from the bottom of the Instant pot for the veggies, and then a few ladles of the broth.
Top it with our Avocado crema sauce, red onions, green onions, queso fresco tidbits and a few tortilla chips.
Other Ingredients You Could Use For The Mexican Vegetable Soup
- Add black beans to the soup
- top off with escarole for greens
- add peas or carrots
- Use Cotija cheese instead of Queso Fresco
- Add shredded red cabbage atop the soup
- place guac on top instead of ourAvcado sauce
Recipe For Our Instant Pot Mexican Soup With Meat Or Meatless

Instant Pot Mexican Vegetable Soup
Ingredients
- 2-3 Cups water
- 1 Large white onion chopped
- 2 zucchini chopped
- 1 red or orange bell pepper cored and chopped
- 2 Bags of Frozen Roasted roasted corn
- 2 Large Cloves of garlic peeled and cut in half
- 1 Teaspoon of 2 of everything but the elote- Trader Joe's
- 1 Teaspsoon of Citrusy Garlic - Trader Joe's
- 1-2 Tbsp Tomato Paste
- 1 Carton of vegetarian vegetable broth or chicken broth
- 1 Large lime
- 3 Green onion tops chopped
- 1/2 of a red onion peeled and chopped
- 1/4 C queso fresco - chopped
- 1/2 C garbanzo beans (if meatless)
- 1/2 C Cooked Sausae or Chorizo if using meat
- Tortilla chips optional
Instructions
- Add a few drops of water to the base of the instant pot liner.
- Then choose the saute mode.
- Place your carrots, zucchini, white onion, and roasted frozen corn in the base of the Instant Pot.
- Next, add in the bell pepper.
- Stir.
- Add In The Flavorful Mexican-Like Spices
- Sprinkle generously with Everything but the Elote and, as well as the Citrusy Garlic blend, and top off the stack of veggies with the garlic cloves.
- Mix.
- Now that your veggies have sweated a bit, they should be more translucent and soft. You will see the change in the veggies, add tomato paste, and mix well.
- Then, add the soup broth, and follow that with water, bringing it up to the 1/2 marker in the Instant Pot Liner.
- Zest about 1 - 2 teaspoons of lime into the mix.
- Stir very well.
- Turn off saute mode. Replace the lid, and close the valve. Turn the pot to Soup. Program for 13 minutes.
- While the soup's flavor is awesome, the toppings complete the bold flavor.
- You'll want to do the following while the soup is coming up to pressure and cooking: chop your red onion, Chop your green onion tops, and Cut the queso fresco into baby pieces.
Cooking Sausage If You Want To Add Meat
- Crumble it while it is frying in a pan, following the cooking directions on the package, then drain in a colander to get the grease out and set it aside.
Cooking Meatless Soup
- For meatless options, you can use firm tofu cubes, TVP meatballs (homemade), and our prime choice, GARBANZO Beans!
- Open a can of garbanzo beans, drain, rinse and set aside as chickpeas are a fabulous wholesome protein. We used 1/2 C per serving.
FOR MEAT OR MEATLESS SOUP
- After the lid is removed, take the juice of one lime and squeeze it into the soup, then stir.
- If you have chosen to eat your soup as Instant Pot Mexican soup with sausage, place the sausage in the bottom of the serving bowl, then scoop from the bottom of the Instant pot for the veggies and then a few ladles of the broth.
- Top it with our Avocado crema sauce, red onions, green onions, and tortilla chips.
- If you have chosen to eat your soup as meatless Instant Pot Mexican soup, place the drained and rinsed garbanzo beans in the bottom of the serving bowl, then scoop from the Instant pot for the veggies and then a few ladles of the broth.
- Top it with our Avocado crema sauce, red onions, green onions, queso fresco tidbits, and tortilla chips.
- No matter how you prepare your soup, you will be delighted with the flavor.
- Once the Instant Pot Mexican Vegetable Soup has finished cooking, you can allow it to release naturally or release the pressure (carefully) yourself.
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