Instant Pot Pinto Bean Soup with Chorizo

About This Recipe

Porky pinto beans with Mexican stewed tomatoes, green chiles, and poblano peppers.

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

1. 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.
2. Add the remaining ingredients except the salt and stir everything together.
3. Seal and cook with high pressure for 20 minutes.
4. Vent, stir, and salt to taste. (I used reduced sodium pinto beans and added the full 2 teaspoons.)
5. Serve with cilantro, shredded cheese or queso fresco, fat free Greek yogurt, and tortilla chips.