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.
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.
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.
Set your pressure cooker to pressure cook for 6 minutes and then let the pressure release naturally.
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!
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
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.
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.
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!
Vegetarian Taco Soup - Pressure Cooker
Equipment
Ingredients
- 1 tbsp 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 tbsp Taco seasoning (see notes for options)
- 1/2 tsp Salt adjust to taste
- 2.5 cup Vegetable Broth
- 1/4 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
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
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
YUmmy!!
It looks so good. I am going to definitely try this recipe and the step by step pics are very helpful for an instapot newbie like me.
One question though, i dont have a can of tomatoes handy, would fresh tomatoes give good flavor too? Could I use about 2 tomatoes instead? Thanks
Hi Richa – Thank you. I am glad the step by step pics are helpful. Fresh tomatoes will work well. One can is about 4-5 tomatoes, so I suggest to use 4 in this recipe. Hope you enjoy the soup!
Plan on making this tmrw but wanted to tell you how helpful the step by step photographs. Thanks for taking the time to take and include them. 😄
Hi Rhonda – I liked to always go to blogs that included step by step photos, so I am including them on all the recipes I share. Glad you are finding them helpful. I would love to hear how the soup turns out.