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    Home » Recipe Course » Soups

    Vegetarian Taco Soup - Pressure Cooker

    April 9, 2021 . By Meeta Arora . 48 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Two bowls of taco soup along with toppings spread out
    Taco Soup topped with jalapeños and sour cream and soup in a ladle over instant pot
    Taco Soup topped with jalapeños and sour cream and soup in a ladle over instant pot

    Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.

    This post has been sponsored by Muir Glen. All thoughts and opinions are my own.

     

    Two bowls of taco soup along with toppings spread out

    What could be a better dinner on a weeknight than a hearty dump-and-go soup? Really, nothing better than this Mexican-inspired Vegetarian Taco Soup. This soup can be easily made vegan by skipping a few toppings.

    With all the wonderful ingredients, this is a very nutritious soup. It's packed with fiber, protein and carbohydrates with a low glycemic index. Also, this one-pot recipe in a pressure cooker means less hassle and cleanup. Perfect for busy fall schedules!

    This soup is also great for meal prep similar to my Hearty Brown Lentil & Minestrone Soup. It does not get boring to eat multiple times as you can jazz up this soup with the variety of toppings. I have included various options so everyone can pick and choose what they like. Create a topping bar and get the kids or your guests interested in creating their favorite soup bowls.

    How to Make Vegetarian Taco Soup in a Pressure Cooker?

    This taco soup is made with basic ingredients in your kitchen: canned black beans, frozen corn, and canned diced tomatoes. I always have some veggies in the refrigerator that can be added to the soup, such as bell peppers and onions.

    I pick up these pantry staples at our nearest Safeway store. We love that the Safeway stores are so well organized and we can easily find the items we are looking for. Also, recently we are enjoying the offers on the Safeway mobile app, when available.

    Recently, I tried Muir Glen Organic Diced Tomatoes in my cooking. They have a wonderful, fresh and firm texture. They have been perfect in such hearty soups and chilis. I also found that Muir Glen follows a field-to-can in 8 hours or less philosophy. No wonder I can taste the extra freshness with these tomatoes.

    Ingredients to make a soup

    This is an easy dump-and-go taco soup recipe. Add the ingredients to the pot in order, and you don’t even need to stir them.

    I used canned black beans in this recipe, however you can also pre-cook black beans in the pressure cook and then use them in this recipe.

    Set your pressure cooker to pressure cook for 6 minutes and then let the pressure release naturally.

    Steps to make vegetarian taco soup in the instant pot

    I used store-brought taco seasoning in this recipe, however, check recipe notes for using basic spices in place of taco seasoning.

    Look at that ladleful of goodness. Pretty darn good for no prep at all!

    A ladle full of delicious taco soup with black beans, corn and tomatoes

    Now comes my favorite part: the toppings!

    Here are some ideas:

    • Shredded cheddar cheese or Mexican blend.
    • Sliced or cut avocado
    • Diced red onions
    • A dollop of sour cream or plain Greek yogurt (or a vegan coconut yogurt)
    • Tortilla chips to get the extra crunch
    • Sliced jalapeños for the extra heat
    Two bowls of taco soup in front of the instant pot

    Create a topping bar and let family or friends pick and choose the toppings. They will love it!

    How to store Taco Soup?

    This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.

    A bowl of taco soup with lots of toppings on the side

    How to Make Vegetarian Taco Soup in the Slow Cooker?

    Just add all the ingredients to the slow cooker and give it a good stir. Cook on the low setting for 8 to 10 hours. If you’re in a hurry, you can also set this on high for 3-4 hours.

    Two bowls of taco soup along with toppings spread out

    Why you will love this Vegetarian Taco Soup!

    • Vegetarian & gluten-free (or vegan if you skip a few toppings)
    • Easy one-pot recipe
    • Dump and go
    • Healthy with all the wonderful ingredients
    • Lots of options with toppings
    • Perfect for meal prep or entertaining

    Try this delicious homemade Taco Soup and let me know how you like it!

    You will also love these delicious vegetarian Mexican recipes:

    • Healthy Vegetarian Rice & Beans Casserole - Easy to make and filled with cheesy goodness along with brown rice and lots of veggies.
    • Fajita Pasta - Fire-roasted tomatoes, black beans, colorful bell peppers, sour cream and cheese make this a healthier pasta dish.
    • Creamy Avocado Cilantro Dip - It takes just 5 minutes to make this sauce and is perfect on tacos, burgers, salads, or just as a side with chips and vegetables.
    Tried this recipe?Give a rating by clicking the ★ below
    Two bowls of taco soup along with toppings spread out

    Instant Pot Vegetarian Taco Soup

    Meeta Arora
    Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.
    4.84 from 49 votes
    Print Save Saved! Pin
    Servings: 6
    Calories: 158
    Course: Soup
    Cuisine: Mexican
    Diet: Gluten-free, Vegan
    Method: Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins

    Equipment

    • Electric Pressure Cooker

    Ingredients
     
     

    • 1 tablespoon Olive Oil
    • 1 cup Yellow onion diced
    • 3 cloves Garlic minced
    • 1 can Muir Glen Organic Diced Tomatoes 14.5oz
    • 1 can Black beans rinsed and drained, about 1.25 cups
    • 1.5 cup Corn frozen
    • 1 cup Red Bell Pepper diced
    • 1 cup Green Bell Pepper diced
    • 1 Jalapeno finely diced
    • 3 tablespoon Taco seasoning (see notes for options)
    • ½ teaspoon Salt adjust to taste
    • 2.5 cup Vegetable Broth
    • ¼ cup Cilantro leaves chopped, to garnish

    Optional Toppings

    • Avocado sliced or cut into small pieces
    • Cheddar Cheese shredded (skip for vegan or use vegan cheese)
    • Sour cream (skip for vegan or use vegan greek yogurt)
    • Tortilla chips (skip for gluten-free)
    • Red onion diced
    • Jalapeno sliced
    • Lime wedges
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    Instructions
     

    • Add all the ingredients to your pressure cooker in this order: oil, onion, garlic, tomatoes, black beans, corn, red bell peppers, green bell peppers, jalapeño, taco seasoning, salt, and vegetable broth. Do not stir.
    • Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure. 
    • When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves. 
    • Serve with any of the optional toppings you like!

    Notes

    Seasoning: If you don't have taco seasoning, you can use the below spices.
    • 1 tsp paprika
    • 2 tsp cumin
    • 1 tsp oregano
    • ½ tsp salt
    Storing Taco Soup: This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.
    Slow Cooker: Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.

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

    Nutrition

    Calories: 158kcalCarbohydrates: 29gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 795mgPotassium: 501mgFiber: 7gSugar: 7gVitamin A: 1454IUVitamin C: 66mgCalcium: 46mgIron: 2mg
    Keyword Healthy, homemade, instant pot taco soup, vegetarian taco soup
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    8.8K shares

    Reader Interactions

    Comments

    1. Sandy McCurdy says

      January 10, 2023 at 12:33 pm

      I’ve been making this soup for quite awhile now. We eat it over baked potatoes with cashew cream. It is a favorite of my husbands as well. So, so good!!

      Reply
      • Piping Pot Curry says

        January 12, 2023 at 12:00 pm

        Hi Sandy - So happy to hear that 🙂

        Reply
    2. Aarti says

      November 28, 2022 at 2:17 pm

      Such a delicious, hearty, quick recipe... My family absolutely loved it. I'm terrible at making soups and was avoiding making one. I followed your recipe to the dot and came out superb. Thank you so much for sharing.

      Reply
      • Piping Pot Curry says

        December 01, 2022 at 12:00 pm

        Hi Aarti - So good to hear that. Thank you 🙂

        Reply
    3. Nancy B says

      November 22, 2022 at 6:56 am

      Delicious and thank you, Courtney!! My changes to the recipe were:

      -no oil since we are oil free, whole food plant based ol' folks :-))
      -used 2 boxes of PlantstrongFoods broth (1 each of the Sweet Corn and Vegetable broths)
      -added 4 small yukon gold potatoes chopped up
      -added more garlic and smoked paprika

      What a hearty and delicious recipe - thanks again with blessings and Happy Holiday wishes to Courtney and all reading this -- and your families!

      Reply
      • Meeta Arora says

        December 05, 2022 at 10:29 am

        Hi Nancy - So happy to hear you enjoyed the soup. Thank you for sharing back the changes you made. Happy Holidays!

        Reply
    4. Courtney R says

      November 19, 2022 at 10:02 am

      This was so quick and easy. Hubby was going to be home in an hour and I realized he would need dinner for his twelve hour shift today. So I whipped this up in 30 mins. He just called me to tell me how delicious it is! Thanks for a nice easy and hearty recipe.

      Reply
      • Piping Pot Curry says

        November 21, 2022 at 11:29 am

        Hi Courtney - So great to hear that. Thank you for sharing 🙂

        Reply
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