Update December 22, 2021: This recipe is now available in Web Story format with video instructions! You can view it here.
Cinco de Mayo is coming up – and while I don’t exactly have a vested interest in commemorating the military victories of our neighbors to the south, I will take any excuse to appreciate delicious Mexican food.
Today I’m pulling through on my promise to share my successes with Instant Pot, my new electric pressure cooker (you can read more about my pressure-cooking obsession here). It’s been a revolutionary addition to my kitchen, but unfortunately for my readers its major role has been to constantly churn out oatmeal, rice, beans, and other essential staples too boring to blog about. But my favorite appliance is so much more than that! So I’m glad I finally got my act together to write up a recipe that puts Instant Pot in the spotlight.
But if you’re not into pressure-cooking, that’s no reason to pass over this recipe. I’ve been making this soup for years before I got wacky about pressurizing my foods. The flavors develop just as well after a simmer on the stovetop, and the process is still totally easy for a weeknight.