- 1 onion, chopped... or, if you want to skip the sautéing part, just use a tablespoon of onion powder
- 1 teaspoon granulated garlic
- 12 ounces frozen California vegetables (1 bag)
- 1 cup frozen bell pepper strips
- 1 cup frozen corn kernels
- 2 teaspoons ground cumin
- 1/2 tablespoon dried oregano
- 1 teaspoon ground turmeric
- ½ teaspoon ground pepper
- 1 15-ounce can salt-free diced tomatoes (fire roasted preferable)
- 1 small can of diced chiles (mild)
- 1 15-ounce can low sodium cannelini beans, drained and rinsed
- 1 15-ounce can of low sodium pinto beans, drained and rinsed
- 1/4 cup of low salt barbecue sauce
- 2 cups boiling water
Set Instant Pot to sauté mode. Water sauté the onion: add the chopped onion to the pot, along with a tablespoon or two of water. Stir frequently, adding a bit of water if the onions get stuck. Sauté until the onions are translucent and starting to brown.
Next, add the rest of the ingredients. Give everything a stir to incorporate. Put the lid on the Instant Pot and put it into the locked position. Make sure the valve is set to "sealing" mode.
Press the "Keep Warm/Cancel" button on the Instant Pot. Then, press the "manual" button, and decrease the timer setting to 2 minutes.
Let the Instant Pot do its work — it'll take 10-15 minutes for the Instant Pot to come up to pressure, and then the timer will begin counting down.
Once the timer goes off, use a long spoon handle to open the vent and do a manual release of the steam. Wait until all of the steam is released, then open the lid carefully. Face the lid away from you to minimize any exposure to residual steam.
Stir the soup, and add pepper and salt if desired. Serve with your choice of toppings such as chopped cilantro, chopped red onion, hot sauce, etc.