Pressure Cooker Vegetarian Mexican Quinoa Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 9 customer reviews
Pressure Cooker Vegetarian Mexican Quinoa Soup
Pressure Cooker Vegetarian Mexican Quinoa Soup
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  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 jalapeño peppers, deseeded and chopped
  • 3½ cups water
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ cup dry white quinoa
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoons fine sea salt
  • freshly ground black pepper to taste


For best results, we recommend using:


  1. Heat olive oil in a pressure cooker to Sauté. Cook and stir onion, celery, carrots, and jalapeño peppers in hot oil until softened, 6 to 7 minutes.
  2. Stir water, tomatoes, black beans, quinoa, cilantro, cumin, and sea salt with the vegetable mixture.
  3. Lock pressure cooker lid in place, turn steam vent handle to Sealing, and select Pressure Cook on High for 8 minutes. Let pressure release naturally before removing lid. Season chili with pepper to serve.
Mealthy tip:

Garnish with chopped cilantro, lime, and whatever other toppings you desire. Using citrus and fresh herbs are great tricks for adding flavor while still following a vegetarian/vegan, gluten-free, dairy-free, or low-carb diet.


5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Sada Mohsin

Sada Mohsin says:

I added vegetable bullion powder since I didn’t have celery and blended it all together at the end. It was sublime. So filling, warming and easy!

Image of Alli Shircliff

Alli Shircliff says:

My one-year-old loved this! I thought I had quinoa in the pantry, but alas I did not. So I used jasmine rice instead and was just as delicious. I will be making this again.

Image of Tina Kidd

Tina Kidd says:

This was delicious! I cut the ingredients in half and used jarred jalapeños instead of fresh and it came out phenomenal. I also blended half of the soup but left some of it unblended for texture. A squeeze of lime before serving added even more flavor.

Image of Rebekah C

Rebekah C says:

I changed things up a little because I don’t have a pressure cooker, and I only made one serving. But the combination of all the ingredients was reallyyy good!

Image of Santana Williams

Santana Williams says:

Definitely recommend blending when it's finished. Lots of good flavor and easy to make. I sautéed garlic too, and deglazed the pot with chicken broth before adding the beans and other ingredients.

Image of Dominique M

Dominique M says:

I used an immersion blender to puree the soup all the way. It had really good flavor, not too spicy. Going to make it again soon.

Image of Jordan Clark

Jordan Clark says:

I really liked this quinoa soup. I used black beans, tomatoes, carrot, and celery, but left out the jalapeño. If you really like the flavor and spice of cumin, add a little extra. It's amazing!

Image of Laura Griffin

Laura Griffin says:

This vegetarian quinoa soup was really good. It had really delicious, authentic Mexican flavors with the jalapeño and cumin. It's perfect when you want something quick and easy. The pressure cooker makes quinoa in no time.

Image of Katie Hason

Katie Hason says:

This soup was really delicious! I love how versatile quinoa is. I almost hesitated using two jalapeños, but I am glad I did because it added delicious flavor without being overwhelming. The cumin and cilantro also gave it great flavor. I also used an immersion blender to puree the soup a little, but not too much, so that it still retained some its original texture. It was perfect!