This Vegetarian Taco Soup recipe is smoky, healthy, and made with black beans, corn, and tomatoes, incredibly easy and ready in 30 minutes in an Instant pot pressure cooker, and naturally gluten-free and vegan.
We can all agree that tacos from Mexico are a crowd favorite! The combination of crunchy kidney beans and a variety of spices will entice your taste senses.
There are several varieties of tacos to sample, ranging from veg kidney bean tacos to carne asada (grilled meat in a soft taco shell).
But what if we give this delicious Mexican dish a soupy twist? One of the simplest and easiest Tex-Mex-inspired dishes is this recipe for taco soup. It has many filling components, such as corn, tomatoes, beans, cheese, and more. Put another way, it's a recipe for soup that the whole family will love! There is something for everyone because toppings are fully customizable.
We bring you a taco recipe that is gluten-free and vegan. The best part? It gets ready in just 30 minutes by using an instant pot. So, what’s stopping you? Read the recipe below and make yourself a quick taco soup today!
Homemade Taco Seasoning
- 2 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 2 Teaspoon oregano
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- salt to taste
- ½ Teaspoon pepper
How to Make Vegetarian Taco Soup in Instant Pot
Press SAUTE on Instant Pot. Heat one tablespoon of oil and add minced garlic, onions, and saute till the onions are soft and translucent.
Press CANCEL and add green and red bell peppers, sweet corn, diced tomatoes, black beans, tomato sauce, broth or water, and taco seasoning. Stir to combine, and deglaze the pot, i.e., ensure no food particle is sticking to the pot to avoid burn alerts.
*Note: I used homemade taco seasoning for this recipe, but you can also use a store-bought taco seasoning mix packet.
Close the lid on the pot. Cook on “Manual/Pressure Cook” (HIGH) pressure for 6 minutes. Once the pot beeps, Allow 5 minutes of Natural Pressure Release and then quick release.
Add fresh cilantro/coriander leaves, and lime Juice. Stir well to combine.
The best Taco Bean Soup recipe is ready to serve.
How to Store Taco Soup?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
In the freezer, cooked beans will last about 6 months before they lose their flavor and texture. Put them in freezer-safe bags and stack them up in the freezer. Thaw or pop in the microwave to defrost before using.
More Instant Pot Vegetarian Soups
If you love easy and quick vegetarian Instant Pot recipes, here are a few more ideas:
Other Vegan Soups
- Lentil Soup
- Thai Pumpkin Soup
- Carrot Ginger Soup
- Quinoa Lentil Soup
- Sweet Potato Soup
- Sweet Corn Soup
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Instant Pot Vegetarian Taco Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium yellow onion finely chopped
- 2 cups red and green bell pepper diced
- 1 ½ cups sweet corn frozen
- 1 14.5 oz can diced tomatoes (or 4 medium fresh tomatoes, diced)
- 1 15 oz can black beans drained & rinsed (about 1.5 cups)
- 8 oz tomato sauce
- 1 jalapeno finely chopped
- 3 tablespoons taco seasonign mix (or **see notes for easy homemade taco seasoning recipe)
- 3 cups vegetable broth (or water)
- salt to taste
- 2 tablespoons cilantro finely chopped
- juice of half lemon
Garnish:
- cheddar cheese shredded
- avocado dices
- cilantro
**Homemade Taco Seasoning Mix
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Instant Pot Method:
- Press SAUTE. Heat 1 tablespoon of oil and add minced garlic, onions, and saute till the onions are soft and translucent.
- Press CANCEL and add green and red bell peppers, sweet corn, diced tomatoes, black beans, tomato sauce, broth or water, and taco seasoning. Stir to combine, deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.*Note: I used homemade taco seasoning for this recipe but you can also use store brought taco seasoning mix packet.
- Close the lid on the pot. Cook on “Manual/Pressure Cook” (HIGH) pressure for 6 minutes. Once the pot beeps, Allow 5 minutes of Natural Pressure Release and then quick release.
- Add fresh cilantro/coriander leaves, lime Juice. Stir well to combine.
- Taco Soup is ready to serve.
Notes
Homemade Taco Seasoning
- 2 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 2 Teaspoon oregano
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon salt
- ½ Teaspoon pepper
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