Instant Pot Ajiaco Negro

Amazing Colombian dish that can warm up your day! It's healthy and full of good stuff that make you feel vital again 🙂

If you run out of time you can use canned corn but a fresh corn on the cob is better.. Oh and it's also vegetarian, vegan-friendly and gluten-free.


Instant Pot Ajiaco Negro

A hearty and filling soup for vegetarians… This healthy and delicious vegetable soup will be a great addition to your dinner menu.
4.6 from 5 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: Ajiaco Negro, beans, vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: Corrie


  • 2 teaspoon olive oil
  • 1 onion chopped
  • 4 garlic cloves
  • ¾ teaspoon oregano
  • ¾ dried thyme
  • 12 ounce frozen vegetables
  • 12 ounce tomatoes diced
  • 2 ¾ cups vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup parsley chopped
  • 1 large ear yellow corn, shucked and cut into 6 pieces crosswise


  • Turn on the instant pot and select sauté.
  • Add olive oil, onions and sauté for 6 minutes.
  • Add in the garlic, oregano, thyme and sauté for 1 minute.
  • Add frozen beans,corns and vegetables.
  • Further add salt, pepper, vegetable broth, tomatoes and stir well.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 4 minutes, release the pressure quickly through steam vent.
  • Open the lid of the pot and add parsley.
  • Mix well and serve.


Calories: 76kcal Carbohydrates: 14g Protein: 3g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 657mg Potassium: 310mg Fiber: 4g Sugar: 3g Vitamin A: 3802IU Vitamin C: 19mg Calcium: 38mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Leave a Reply

Your email address will not be published.

Recipe Rating