Instant Pot Vegan Mexican Meatball Soup
This Instant Pot Vegan Mexican Meatball Soup is my version of the popular, Mexican meatball soup albondigas. Flavorful meatless black bean balls are added to a simple tomato-based broth with celery, carrot, and potato and seasoned with oregano, cumin, smoked paprika, and cilantro. The bonus is this soup is also gluten-free.
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Servings: 6 servings
Calories: 227kcal
Equipment
Ingredients
For The Black Bean Balls
- 1/2 cup walnuts
- 2 cans black beans or 3 cups cooked
- 1/2 cup oat flour
- 1/4 cup cooked rice
- 1 tablespoon nutritional yeast flakes optional
- 2 tablespoon ground flaxseeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- oil for frying
For The Soup
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 celery chopped
- 1 medium potato chopped
- 1 medium carrot sliced into coins
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 15- ounce can diced tomatoes undrained
- 4 cups vegetable broth
- 1 cube vegetable bouillon
- 1 teaspoon nutritional yeast flakes
- Pinch of Cayenne pepper
- 1 teaspoon salt or to taste
Instructions
To Cook The Black Bean Balls
- Place walnuts in a food processor and process until finely ground. Add black beans and process. Scoop out mixture into a large bowl, stir in rice, yeast flakes, ground flaxseeds, onion powder, garlic powder, smoked paprika, and salt.
- Form pieces of mixture into balls and set aside on a plate. Heat up your Instant Pot, press Saute and oil to Instant Pot. When heated up, add black bean balls and cook on both sides until brown, about 8 minutes. Remove black bean balls from Instant Pot and set aside on a plate.
To Prepare The Soup
- Add extra oil, onion, garlic, celery, and cook until soft, about 2 minutes. Stir in carrots and potatoes, oregano, smoked paprika, cumin and cook until fragrant, about 1 minute.
- Add diced tomatoes, vegetable broth, vegetable bouillon, nutritional yeast flakes, cayenne pepper, salt and stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel/Keep Warm button to reset the cooking program. Select Pressure Cook or Manual Setting and set the cooking time for 10 minutes at high pressure.
- When Instant Pot is finished and beeps, Allow to naturally release for 10 minutes then perform a quick release by moving the Pressure Release to 'Venting'. When the pin drops, open the lid and stir.
- To Serve, place black bean balls in each bowl, ladle soup over the black bean balls, garnish with cilantro and serve immediately.
Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 1468mg | Potassium: 510mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7669IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg