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4.38 from 8 votes

Instant Pot Pinto Bean Soup with Chorizo

Porky pinto beans with Mexican stewed tomatoes, green chiles, and poblano peppers.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Healthy Soup and Chili
Cuisine: Tex-Mex
Keyword: Instant Pot chorizo soup with pinto beans, instant pot pinto bean soup, pinto bean soup with chorizo
Servings: 10 Servings
Calories: 225kcal
Author: Mason Woodruff

Ingredients

  • 12 oz Lean Mexican Chorizo
  • 1 medium 200g White Onion, diced
  • 2 Poblano Peppers diced
  • 1 tablespoon Chili Powder
  • 1 tablespoon Dried Oregano
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Ground Cumin
  • 3 cans Low Sodium Pinto Beans
  • 15 oz can Mexican Stewed Tomatoes
  • 4 oz can Diced Green Chiles
  • 4 cups Low Sodium Chicken Broth
  • 4 Corn Tortillas cut or torn into small pieces
  • 1-2 teaspoons Kosher Salt to taste

Instructions

  • Set the Instant Pot to its sauté function. Once hot, add the chorizo and brown both sides for about a minute before adding the onion and poblano. Break the chorizo apart and cook everything together for 8-10 minutes until the chorizo is fully cooked and the vegetables have softened.
  • Add the remaining ingredients except the salt and stir everything together.
  • Seal and cook with high pressure for 20 minutes.
  • Vent, stir, and salt to taste. (I used reduced sodium pinto beans and added the full 2 teaspoons.)
  • Serve with cilantro, shredded cheese or queso fresco, fat free Greek yogurt, and tortilla chips.

Notes

See the post above for ingredient substitution notes and tips for preparing this soup in a slow cooker or on the stovetop.
Each serving has 6 WW SmartPoints (blue).

Nutrition

Serving: 11/2 cup (about 12 oz) | Calories: 225kcal | Carbohydrates: 32g | Protein: 15g | Fat: 5g | Fiber: 7g