Recipe- Comforting And Gluten Free Vegetarian Nacho Soup

It is the time to have some comforting wholesome meals that are filling and nutritious too. Here in Iowa, temperatures drop below freezing point, snow blizzards and high speed winds are so common. Gloomy days sometimes make the mind dull and all I want to serve my family is some one pot meals that filling and kids friendly too.

This Instant Pot Vegetarian Nacho Soup fits all the factors. With crunchy nachos on top this surely gets a thumbs up from the kids. It’s a kind of dump all and cook kind of meal, where one doesn’t need to grind and saute masala. It is ready within few minutes and you can add on to your additional topping and relish this hearty meal.

Ingredients

1 can Black Beans
½ Cup Sweet Corn(Fresh/Frozen)
1/2 Cup Finely Chopped Onions
1/2 Cup Finely Chopped Green Bell Pepper/Capsicum
1 Clove Minced Garlic
2 Tomatoes(Medium)
½ Tomato Sauce
½ Ready-made Salsa
1-2 Cups Vegetable Broth/Water
1-2 tsp Oil
1 tsp Sugar
Salt to taste
1 tsp Onion Powder
1 tsp Cumin Powder
½ tsp Garlic Power
½-1 tsp Cayenne Pepper
½-1 tsp Crushed Black Pepper
1 tsp Oregano Powder
Chilli Flakes(as required)
Fresh Cilantro/Coriander Leaves for Garnish
Nachos/Tortilla Chips as required
Finely Chopped Onions
Grated Cheese (as per liking)
Sour Cream/Greek Yogurt
Sliced/Cubed Avocado Pieces
Guacamole

Method

* Gather all the ingredients. Switch on the Instant pot on SAUTE MODE for 10 mins.

* Add oil, once the display sows hot, add finely chopped onion.

* Once onion starts turning translucent, add finely minced /chopped garlic and finely chopped green bell pepper.

* Add finely chopped tomatoes, 2 tbsp of Tomato Sauce(not ketchup) and 1/2 Cup Salsa . I used fresh ones you can also used canned diced tomatoes.

* Add drained beans, corn, carrots, taco seasoning and salt to taste.

* Add vegetable broth or water. Mix and cancel the SAUTE MODE.

* Close the lid and set the PRESSURE COOKER MODE on for 10 minutes. Once the timer goes OFF, wait for 2-3 minutes then do QPR(Quick Pressure Release).

* Follow the above steps till the mixing of beans and corns and add vegetable broth or water. Close lid lid and cook on medium flame for 10 minutes. Let the pressure release naturally.

* Mix, serve in individual bowls squeeze in some lemon juice and top with lots of nachos, finely chopped onions, sour cream or cheese..Top it with whatever topping you like.

* Add salt carefully as canned beans, salsa and tomato sauce/diced tomatoes already have some salt content in it.