Vegetarian Taco Soup – Pressure Cooker

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.

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.

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!

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 it a star rating by clicking the stars below

Print Recipe Pin Recipe

Click stars to rate!

4.46 from 11 votes

Vegetarian Taco Soup - Pressure Cooker

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.

Course Soup

Cuisine Mexican

Keyword Healthy, homemade, instant pot taco soup, vegetarian taco soup

Diet Gluten-free, Vegan

Method Pressure Cooker

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Calories 158kcal

Author Meeta Arora

Equipment

• Electric Pressure Cooker

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

US Customary - Metric

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
• 1/2 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: 158kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 501mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1454IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 2mg

Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry