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Home » Recipe Course » Soups

Vegetarian Taco Soup - Pressure Cooker

Published March 25, 2021 Updated April 9, 2021 By Meeta Arora 32 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.
4.78 from 36 votes
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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

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

Reader Interactions

Comments

  1. Keri Franklin says

    January 03, 2022 at 4:59 pm

    My husband and I decided to stop eating meat about 5 months ago. We are here in Oklahoma so we needed a hearty meatless soup for the cold snaps. I can't tell you how great this Taco Soup is. I made it just like the recipe said no need to change perfection. Thank you so much!!

    Reply
    • Piping Pot Curry says

      January 05, 2022 at 3:29 pm

      Hi - So good to hear that. Thank you for sharing back 🙂

      Reply
  2. Dhianna says

    January 23, 2021 at 6:22 pm

    This was a great soup for a chilly night. Since I bought an Instant Pot, and have found these great recipes that are easy and come together in a snap, we are having amazing meals. Thank you!

    Reply
    • Piping Pot Curry says

      January 25, 2021 at 9:30 am

      Hi Dhianna - So good to hear that. Thank you for sharing back 🙂

      Reply
  3. Rich says

    January 10, 2021 at 8:32 pm

    My wife was taken ill several years ago so I'm doing all the cooking now. The Instant Pot has been a great addition to my kitchen. I'm always looking for new recipes and this Taco Soup is on my list of favorites. It has a great flavor and doesn't take a long time to cook. Prep time could be shorter, but I need to find shortcuts to cutting up all the veggies. I've fixed it twice and we love it. I added a 1/2 teaspoon of cayenne pepper to give it a bit more heat. I've got several more recipes from this site I'm going to try in the near future.

    Reply
    • Meeta Arora says

      January 11, 2021 at 4:07 pm

      Hi Rich - Glad to hear you enjoyed the soup. I would love to hear your feedback for any other recipes you try!

      Reply
      • Jos says

        March 23, 2022 at 3:11 pm

        Can i use a slow cooker

      • Meeta Arora says

        March 30, 2022 at 9:01 pm

        Hi Jos - Sure, I have included slow cooker instructions in the notes in the recipe card. Hope you enjoy the soup!

  4. Sandy says

    January 05, 2021 at 4:41 pm

    Cooked on the stove and had a large can of tomatoes and 4 cups of vegetable stock. Yummy!

    Reply
    • Piping Pot Curry says

      January 06, 2021 at 10:26 am

      Hi Sandy - So happy to hear that. Thank you for sharing it 🙂

      Reply
  5. Judy Johnson says

    November 17, 2020 at 7:19 am

    So good, you don't even miss the meat!

    Reply
  6. Sree says

    November 09, 2020 at 5:53 pm

    I just made this. A few modifications -- I was in no mood for peppers, so I didn't use them. I threw some cilantro into the pot before pressure cooking. Also, added half cup of salsa. Amped up the spice level to the nth by using a full pack of Trader Joe's taco seasoning (not for the weak hearted/stomached). Also, thanks to Cece's comment, I decided the hand mixer to thicken its consistency. It was heavenly! Thank you...

    Reply
    • Meeta Arora says

      November 13, 2020 at 7:18 am

      Hi Sree - Glad to hear you enjoyed the soup. Thank you for sharing the modifications you made, they will be helpful to other readers.

      Reply
  7. CeCe says

    November 02, 2020 at 10:13 am

    I never leave reviews for recipes (this is my first one!), but this soup is incredible! I'm not usually much of a soup person, especially since it's hard to find good vegetarian soup recipes, but this taco soup is flavorful and hearty. I added sweet potatoes (2 sweet potatoes to a doubled recipe), and also some balsamic vinegar and lime juice after the soup was done cooking. I blended some of the soup to give it a more chili-like consistency. I will definitely be making this again! I ate mine topped with fresh cilantro, green onions, avocado, cheddar cheese, and tortilla chips.

    Reply
    • Piping Pot Curry says

      November 03, 2020 at 10:30 am

      Hi Cece - So good to hear that. Thank you for sharing your experience 🙂

      Reply
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Meeta Arora of Piping Pot Curry

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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