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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.
Course
dinner
Cuisine
American
Keyword
Ajiaco Negro, beans, vegetables
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
76
kcal
Author
Corrie
Ingredients
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
Instructions
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.
Nutrition
Calories:
76
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
657
mg
|
Potassium:
310
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
3802
IU
|
Vitamin C:
19
mg
|
Calcium:
38
mg
|
Iron:
1
mg