This Vegetarian Taco Soup recipe 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.
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 you lose the 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.
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
- 1/2 Teaspoon pepper
HOW TO MAKE TACO SOUP IN INSTANT POT STEP BY STEP
Press SAUTE .Heat 1 tablespoon of oil and add minced garlic, onions and saute till 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 home made 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 Bean Soup recipe is ready to serve.
MORE INSTANT POT VEGETARIAN SOUPS
If you love easy and quick vegetarian Instant Pot recipes, here are a few more ideas:
OTHER VEGAN SOUPS
VEGETARIAN TACO SOUP INSTANT POT RECIPE CARD
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Instant Pot Taco Soup
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoon olive oil
- 3 cloves garlic , minced
- 1 medium yellow onion ,finely chopped
- 1 15 oz can black beans ,drained & rinsed (about 1.5 cups)
- 1.5 cups sweet corn, frozen
- 1 14.5 oz can diced tomato (or 4 medium fresh tomatoes, diced)
- 1 jalapeno, finely chopped
- 2 cups red and green bell pepper ,diced
- 3 tablespoons taco seasoning mix (or **see notes for easy homemade taco seasoning recipe)
- 3 cups vegetable broth or water
- salt to taste
- 2 tablespoons cilantro leaves chopped, to garnish
- juice of half lemon
GARNISH:
- cheddar cheese ,shredded
- avocado ,diced
- cilantro
**Homemade Taco Seasoning Mix
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
INSTANT POT METHOD:
- Press SAUTE .Heat 1 tablespoon of oil and add minced garlic, onions and saute till 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 home made taco seasoning for this recipe but you can also use store brought taco seasoning 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
- 1/2 Teaspoon pepper
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