This Instant Pot Vegetarian Fajita Soup is full of flavor, a little spicy, healthy, and the perfect meal on a cold winter night!

Instant Pot Vegetarian Fajita Soup

I make Jenn’s Instant Pot Vegetarian Lentil soup quite often.  In fact, when we first got our Instant Pot, I made it every time someone came to visit.  So far, my dad, my BIL, my sister and other BIL, and my in laws have all tried and loved it!

When we visited Atlanta over the holidays, my MIL made her own variation of Jenn’s soup for us.  It wasn’t the same in terms of texture/flavor but still super delicious nonetheless.  Fast forward to our first week back in Chicago, I suggested we make the soup again but in the Instant Pot.  Selfishly, I wanted to jot down her exact recipe so I could share it on the blog.  And that’s exactly what we did!

Instant Pot Vegetarian Fajita Soup

I’m not going to go on and on about the IP because you guys already know what a huge fan I am!  Just trust me when I say this soup is filling, tasty, healthy, and EASY.  It’s a great Sunday prep meal that yields enough leftovers to last a few days.  And like Vishnu so keenly stated, this is the kind of soup that tastes even better the next day.  Wins all around!

With that, I give you the best Instant Pot Vegetarian Fajita Soup recipe ever.  🙂

Instant Pot Vegetarian Fajita Soup

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 jalapeno, seeded and minced
1 10 oz pack baby bella mushrooms, chopped into medium pieces
1 cup tomato sauce
3/4 cup favorite salsa
1 can black beans (or pinto if preferred), rinsed
3/4 cup green lentils, sorted and rinsed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon corriander
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 1/2 cups veggie broth

  1. Press the sauté button and wait until the indicator says ‘hot.’
  2. Add olive oil and after 2-3 minutes add onions and garlic. Stir occasionally until onions are slightly translucent (4-5 minutes).
  3. Add green bell pepper, jalapeno, and mushrooms.  Stir to combine.
  4. After 5 minutes, add tomato sauce and salsa.  Stir to combine.
  5. Add the rest of the ingredients and stir until combined.
  6. Pressure cook on manual at high pressure for 15 minutes. Turn off heat and wait for a 10 minute natural pressure release (wait 10 minutes after turning IP off and then manually release pressure before opening lid).
  7. Stir soup to combine.  Enjoy with your favorite toppings (cheese, sour cream, avocado/guac, etc.)!

Your turn – what’s your favorite IP recipe?  If you don’t own an IP – 1. get one (ha!) and 2. share your favorite cold weather recipe.

No portion of this post is sponsored.  However, affiliate links are included. There is no extra cost to you, but I do receive a small commission on anything you buy through my links.  Thank you for reading and supporting My Inner Shakti!

By Parita

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