Articles & Recipes

Colombian Vegetable Soup

November 26, 2018

Soup is very popular in Colombia, and this is one of the most famous soups from the mountainous regions of the country. Think of it as a vegetable soup with a kick!

Ingredients Makes 6 servings

2 large russet potatoes, peeled and cut into 1⁄2-inch (1 cm) cubes 2
1 carrot, diced 1
1 ear sweet corn, cut into 6 crosswise slices 1
11⁄2 cups rinsed drained canned fava beans 375 mL
1 cup frozen peas 250 mL
1 tsp ground cumin 5 mL
6 cups ready-to-use vegetable broth 1.5 L
Kosher salt and freshly ground 
 black pepper
1⁄4 cup chopped fresh cilantro 60 mL
1 avocado, peeled and cut into 6 wedges 1

Instructions

Prep
  • Instant Pot Function: Manual Pressure
  1. In the inner pot, combine potatoes, carrot, corn, fava beans, peas, cumin and broth.
  2. Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the button to decrease the time on the display to 15 minutes.
  3. When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid.
  4. Stir well and season to taste with salt and pepper. Ladle into serving bowls, including 1 corn slice in each bowl. Garnish with cilantro and top each with 1 avocado wedge.
Substitute a package of frozen mixed vegetables that includes the carrots, peas and corn. You will need 3 cups (750 mL) frozen vegetables. You may also be able to use mini frozen ears of corn instead of cutting a whole ear of corn. When using the Quick Release method to release pressure, keep your hands and face away from the hole on the top of the steam release handle so you don’t get scalded by the escaping steam.

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