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    Home » Recipes » Soups

    Instant Pot Vegetarian Taco Soup

    Nov 17, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    instant pot taco soup served in a bowl and lemon wedges on side

    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
    taco soup with black beans served in a bowl with tortilla chips and cheese on the top and lemon wedge jalapeno on the side

    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.

    step to Saute onions garlic collage

    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.

    step to add beans veggies and spices collage

    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.

    vegetarian taco bean soup in the instant pot insert with a spoon

    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:

    • Broccoli Cheddar Soup
    • Creamy Tomato Soup
    • Pumpkin Soup
    • Potato Soup
    • Cream of Asparagus Soup

    Other Vegan Soups

    • Lentil Soup
    • Thai Pumpkin Soup
    • Carrot Ginger Soup
    • Quinoa Lentil Soup
    • Sweet Potato Soup
    • Sweet Corn Soup

    If you’ve tried this healthy vegetarian taco soup recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

    Tried this recipe?Don’t forget to give a ★ rating below
    Vegetarian Taco Soup served in a bowl topped with cheese beans and avocado

    Instant Pot Vegetarian Taco Soup

    Bhavana Patil
    This Vegetarian Taco Soup is smoky, healthy and made with black beans, corn and tomatoes, incredibly easy ready in 30 minutes in Instant pot pressure cooker and naturally gluten-free and vegan.
    5 from 5 votes
    Print Recipe Pin Recipe
    Servings: 6
    Calories : 113
    Course: Soup
    Cuisine: Mexican
    Diet: Gluten-Free, Vegan, Vegetarian
    Method: Instant Pot/Pressure Cooker
    Prep Time : 10 minutes minutes
    Cook Time : 15 minutes minutes
    Total Time : 25 minutes minutes

    Equipment

    • Instant Pot/Pressure Cooker

    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.
      step to Saute onions garlic collage
    • 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.
      step to add beans veggies and spices collage
    • 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.
      vegetarian taco bean soup in the instant pot insert with a spoon
    • Taco Soup is ready to serve.
      Vegetarian Taco Soup served in a bowl topped with cheese beans and avocado

    Notes

    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

    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
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 113kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 1011mgPotassium: 345mgFiber: 4gSugar: 6gVitamin A: 2893IUVitamin C: 71mgCalcium: 57mgIron: 3mg
    Keyword instant pot taco soup, pressure cooker taco soup
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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    Hi, I am Bhavana! Welcome to my blog! Here you'll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love.

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