Instant Pot – Mexican Fajita Quinoa Soup

Instant Pot – Mexican Fajita Quinoa Soup
Prep time: 10-15 minutes
Cook time: 40 minutes

Instant Pot - Mexican Fajita Quinoa Soup - Instant Pot Soup Recipes | Healthy Eats by Jennie

Instant Pot Soup Recipes are the Best! Cooking soups in the Instant Pot makes it taste like it has been cooking all day in the slow cooker.  I love my One Pot – Mexican Fajita Quinoa Soup recipe, which is made on the stove top, so I wanted to make an Instant Pot version.  It turned out great, and this will be one of my new favorite Instant Pot Soup Recipes!  This still only uses ‘one pot’ (the great Instant Pot!), and it makes a lot for lunches and leftovers throughout the week!  It also makes a great freezer meal. This soup fulfills your craving for tasty fajitas, while keeping it healthy! This also is a soup that you can have fun with toppings like cilantro, a little cheese, tortilla chips, Fresh Corn Salsa, Fresh Pico De Gallo Salsa, sour cream, Greek yogurt, etc.


  • 2 T olive oil
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 7 cloves garlic chopped
  • 6 cups chicken or vegetable broth
  • 14.5 oz. can of fired roasted diced tomatoes
  • ¼ cup cilantro chopped
  • 3 T tomato paste
  • ½ teas salt
  • ½ teas black pepper
  • ½ teas oregano
  • 2 T chili powder
  • 2 teas cumin
  • A few splashes of hot sauce (Franks)
  • ½ cup quinoa (uncooked)
  • 15.5 oz. can of black beans (drained and rinsed)
  • Juice of a lime
  • Optional toppings: cheddar or jack cheese (shredded), cilantro, sour cream, Greek yogurt, lime, tortilla chips, etc.


  1. Using sauté setting on the Instant Pot, sauté onions and peppers with the olive oil for 10 minutes.
  2. Add garlic, and sauté for 2 minutes more (be sure to stir frequently so the garlic doesn’t burn).
  3. Turn Instant Pot off and add all remaining ingredients.
  4. Stir well for about a minute until the tomato paste is mostly dissolved.
  5. Place the lid on and set vent to sealing.
  6. Set manual high pressure to 8 minutes.
  7. When complete, quick release the pressure (takes about 2 minutes to depressurize).
  8. Remove lid when depressurized and stir.
  9. Serve in individual dishes and top with optional toppings if desired.


This will take around 20 minutes to come to pressure under manual setting.

Instant Pot quinoa fajita soup

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Instant Pot - Mexican Fajita Quinoa Soup
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